Mini Zucchini And Mint Quiche


I have been working on ideas for easy, delicious finger foods to serve at our wine tastings here at the farmhouse. I want dishes that are easy to assemble, and that folks can grab without needing a fork and knife to eat. Having just picked a bowl full of baby zucchini and zucchini flowers from our garden, I decided to use them to make mini quiche. I love the combination of gently fried zucchini, fresh mint, and just a hint of vinegar as a side dish, so that is what I incorporated into these quiche and judging by the reactions of the folks who I served them to, I think they were a hit! I used a pate brisee dough to make shells for my quiche but you could also use puff pastry if you wanted to. I will give my recipe for pate brisee below, but I must confess that I actually bought a pre-made package from the grocery store and used that with really good results. When you are prepping for a gathering, sometimes it is helpful to take a short cut here and there.

Buon Appetito!
Deborah Mele 2011

Mini Zucchini And Mint Quiche

These tender mini quiche filled with zucchini would be great on an antipasti platter.

Ingredients:

  • 1 Recipe Pate Brisee (Homemade Or Use Store Bought)
  • 3 Baby Zucchini
  • 2 Tablespoons Olive Oil
  • Salt & Pepper
  • 5 Zucchini Flowers
  • 2 Teaspoons Chopped Fresh Mint
  • 7 Ounces Heavy Cream
  • 2 Egg Yolks
  • Balsamic Vinegar
  • Fresh Baby Mint Leaves For Garnish

Directions:

  1. Lightly grease either 20 mini tart molds, or a 12 muffin pan.
  2. Use an appropriate size cup or biscuit cutter to cut out enough pastry rounds to fit into the chosen forms.
  3. The bottom and sides should be covered in pastry.
  4. Carefully fit the dough into the tart molds or muffin pan and press to shape.
  5. Remove both ends of the zucchini and then thinly slice.
  6. In a frying pan, heat the oil and then fry the zucchini until lightly browned and soft, about 5 minutes.
  7. Remove the stamen from the zucchini flowers and chop these.
  8. Add the zucchini flowers and mint to the zucchini and mix.
  9. Season with salt and pepper and about one teaspoon of the vinegar.
  10. Divide the zucchini mixture between the pans.
  11. Preheat oven to 375 degrees F.
  12. In a bowl mix together the cream and egg yolks with a whisk.
  13. Pour this mixture over the zucchini in each tart shell.
  14. Bake the tarts for about 15 minutes or until set.
  15. Allow to cool and then carefully remove from the tart forms or muffin pan and place on a platter.
  16. Drizzle just a tiny bit more vinegar on each tart and then garnish with a fresh mint leaf.
  17. Serve at room temperature.