Mini Zucchini Quiches

Mini Zucchini Quiches
These gorgeous golden quiches are full of zucchini, carrot and cheese, and are the perfect size for tiny toddler mouths.


  • 1/8 cup zucchini, finely grated
  • 1/8 cup carrot, finely grated
  • 1/4 cup cheese, finely grated
  • 1 egg
  • 2 sheets puff pastry


Preheat oven to 220 C (430 F) and brush a small-cupped muffin tin with butter or olive oil.

Mix zucchini, carrot, egg and half of the cheese together in a bowl. Set aside the other half of the cheese to sprinkle on top.

Use a cookie cutter (mine was 6cm across) to cut 24 circles out of the puff pastry.

Gently press the pastry circles into the bottom of the muffin tray cups - you want the pastry to come up the sides just a little.

Drop small spoonfuls of the egg mixture into each one, be careful not to fill all the way as they puff up a lot and may overflow before the egg sets.

Sprinkle each one with a bit of cheese.

Bake for approximately 12 minutes, or until puffed and golden.


  • Eggs are high in good quality proteins, which are the building blocks of the human body. They contain all the essential amino acids in all the right ratios for our bodies to easily use.
  • A zucchini contains more potassium than a banana.
  • Cheese is among the richest dietary sources of calcium, which plays an essential role in bone health.


No comments

Leave a comment

Follow us on Facebook