I used this recipe as an excuse to buy a mini-muffin pan that makes 24 tiny muffins at a time. I adapted it from a Weight Watchers recipe that claimed that each little quiche was only 1 point. They touted them as great little appetizers, in addition to a handy breakfast option that you could have in the freezer. When I looked at the recipe, my first thought was that I could spiralize the zucchini and onion.
It’s hard not to admire Weight Watchers. Actually, it’s also hard to ignore them. Once you sign up, they pop up on your email on a regular basis with encouragement and recipes. I guess their approach works. I bought a muffin pan and made the quiches. I tried one yesterday and froze the rest. This morning, I took three out of the freezer and microwaved them. Simple, quick, and good. And only 3 points!
1 small to medium zucchini
1 medium onion
1/2 cup shredded Parmesan cheese
3 large eggs
1/4 cup all-purpose flour
1/8 cup fresh basil, finely shredded (or fresh thyme)
1 1/2 TBS olive oil
1 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1. Spray a non-stick mini-muffin pan with cooking spray. Pre-heat oven to 375.
2. Spiralize the zucchini using the “spaghetti” blade. Chop the strands into small pieces.
3. Spiralize the onion using the “slicer” blade. Chop into small pieces.
4. Put the zucchini, onion, and the rest of the ingredients in a bowl. Mix well.
5. Put a heaping tablespoon of the mixture in each muffin cup.
6. Bake for about 15 minutes until firm with lightly browned edges.
7. Cool briefly in the pan, and then remove to a wire rack to finish cooling.