Mini crustless quiches with zucchini, goat cheese and parmesan

Ingredients

• 2 petites Yellow zucchini (About 200 g, cut into small dice)
• 100 g Grated cheese (type of choice) (Comté, Gruyère or other hard cheese)
• 50 g Grated Parmesan (Fresh, preferably Parmigiano-Reggiano)
• 3 unités Eggs (Fresh, medium size)
• 100 g Goat cheese (Log or fresh, crumbled)
• 100 g All‑purpose flour (Type 45)
• 40 cl Whole milk (At room temperature)
• 1 c. à café Herbes de Provence
• 1 c. à soupe Olive oil (For cooking the zucchini)
• au goût Salt
• au goût Black pepper
• 2 c. à soupe Breadcrumbs (optional) (To absorb excess water from the zucchini)

Instructions

1. Prepare the zucchini

   Wash the zucchini, trim the ends and cut into small dice about 1 cm.

   Time: PT5M

2. Cook the zucchini

   Heat the sauté pan with 1 tbsp olive oil, add the zucchini dice, season with salt and pepper, cover, lower the heat and cook for 10‑15 min, stirring occasionally.

   Time: PT12M

3. Prepare the crustless batter

   In a bowl, crack the 3 eggs and whisk. Add the Parmesan, season with salt and pepper, whisk in the flour gradually, then pour the milk slowly while whisking to avoid lumps. Add the Herbes de Provence.

   Time: PT8M

4. Incorporate the cheeses

   Add the grated cheese (100 g) to the batter, then fold in the crumbled goat cheese at the end.

   Time: PT2M

5. Prepare the tins

   Butter each cavity of the muffin tin. If the zucchini released a lot of water, sprinkle the bottom of each cavity with breadcrumbs.

   Time: PT3M

6. Assemble the mini quiches

   Distribute the cooked zucchini dice into the tins, then pour the cheese batter over them until each cavity is filled three‑quarters full.

   Time: PT5M

7. Bake

   Place the tin in the preheated oven at 180 °C and bake for 20‑25 min, until the top is golden and the batter has set.

   Time: PT25M

   Temperature: 180°C

8. Rest and unmold

   Let rest for 5 min out of the oven, then gently unmold the mini quiches onto a rack.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

8 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Yellow zucchini: Green zucchini, Eggplant
• Instead of Grated cheese (type of choice): Emmental, Cheddar
• Instead of Grated Parmesan: Pecorino, Grana Padano
• Instead of Eggs: Organic chicken eggs, Duck eggs
• Instead of Goat cheese: Feta, Sheep cheese
• Instead of All‑purpose flour: Whole‑wheat flour, Rice flour (gluten‑free)
• Instead of Whole milk: Semi‑skimmed milk, Almond milk
• Instead of Herbes de Provence: Dried thyme, Oregano
• Instead of Olive oil: Canola oil, Butter
• Instead of Breadcrumbs (optional): Panko, Cornmeal

Equipment Needed

• Saute pan or skillet
• Chef's knife
• Cutting board
• Mixing bowl
• Whisk
• 12‑cup muffin tin
• Kitchen brush (optional)
• Silicone spatula (optional)
• Oven

Critical Steps — Do Not Skip

• Cook the zucchini without overcooking to prevent it from releasing too much water.
• Use breadcrumbs at the bottom of the tin if the zucchini is very wet.
• Bake until golden, without exceeding 25 min.

Chef Tips from the Video

• Using a yellow zucchini gives a brighter color and a slightly sweeter taste.
• Add a pinch of nutmeg to the batter for a subtle aromatic note.
• Serve with a small lemon‑dressed arugula salad for a fresh contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap individually and freeze for up to 1 month. Reheat 10 min at 180 °C before serving.

Room temperature: Do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the batter and keep it in the refrigerator for 1 hour before using.
• The mini quiches reheat very well in the oven or microwave.