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.
Deborah Mele 2011
Mini Zucchini And Mint Quiche
These tender mini quiche filled with zucchini would be great on an antipasti platter.
- 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
- Lightly grease either 20 mini tart molds, or a 12 muffin pan.
- Use an appropriate size cup or biscuit cutter to cut out enough pastry rounds to fit into the chosen forms.
- The bottom and sides should be covered in pastry.
- Carefully fit the dough into the tart molds or muffin pan and press to shape.
- Remove both ends of the zucchini and then thinly slice.
- In a frying pan, heat the oil and then fry the zucchini until lightly browned and soft, about 5 minutes.
- Remove the stamen from the zucchini flowers and chop these.
- Add the zucchini flowers and mint to the zucchini and mix.
- Season with salt and pepper and about one teaspoon of the vinegar.
- Divide the zucchini mixture between the pans.
- Preheat oven to 375 degrees F.
- In a bowl mix together the cream and egg yolks with a whisk.
- Pour this mixture over the zucchini in each tart shell.
- Bake the tarts for about 15 minutes or until set.
- Allow to cool and then carefully remove from the tart forms or muffin pan and place on a platter.
- Drizzle just a tiny bit more vinegar on each tart and then garnish with a fresh mint leaf.
- Serve at room temperature.