Friday, November 11, 2011

2 for 1: Mini Quiche and Frittata Recipe

I love this dish.  I've made it several times in the past few months.  It's so yummy and easy and you can whip it up fairly quickly.  I brought the frittata version to a friend's brunch and I've even shared it with co-workers at one of the attorneys' birthday breakfast.   Just as an FYI, the frittata version is crispy/crunchy on top because of the panko.  In the mini-quiche version, since I put the panko on the bottom, when it cooks, the moisture from the zucchini mixture and the egg form a dough and create a softer crust.  

Zucchini, Basil, and Goat Cheese Frittata/Mini-Quiche Recipe

·        3 medium zucchini, grated
·        1 clove garlic, minced
·        1 medium red onion, chopped
·        2 tablespoons basil, chopped
·        8 large eggs
·        3 cups skim milk
·        5 ounces goat cheese
·        2/3 cup Panko (japanese-style breadcrumbs)
·        Salt and Pepper
·        Olive Oil


1.      Shred the zucchini on the large holes of a box grater.  Place shredded zucchini into a colander, sprinkle with salt, and toss well.  Place in the sink and let drain for 15 minutes.

2.      Meanwhile, chop the onion and basil, and mince the garlic.

3.      In a large, straight-edged, oven safe skillet, heat 1 tablespoon olive oil over medium heat.  Add panko and stir until evenly toasted (about 3-5 minutes).  Set the toasted panko aside and return skillet to stove.

4.      Heat another tablespoon of oil in the skillet and add the onion and garlic.

5.      Rinse the zucchini to remove excess salt.  Squeeze the grated zucchini firmly, by the handful, to remove excess water and add to the onion and garlic.  Season with salt and pepper and cook over medium-high heat.

6.      Pre-heat oven to 350°F.

7.      Crack eggs in a mixing bowl and whisk with the milk.  Season with salt and pepper to taste.

8.      After about 7 minutes of cooking, add the chopped basil to the zucchini mixture.

To make the frittata:
9.      Spread out the zucchini mixture evenly in skillet.

10.   Crumble the goat cheese on top of the zucchini mixture, making sure the cheese is distributed evenly.

11.   Pour the egg mixture on top of the zucchini and goat cheese.

12.   Once the egg starts to bubble and looks like it’s beginning to set, sprinkle the toasted panko on top of the egg and place in the oven, uncovered, for 25-30 minutes.

13.   Cool completely before cutting.

To make the mini-quiches:
9. Spray a muffin tin with olive oil (I used my Misto). 

10. Distribute the toasted Panko evenly between each cup. 

11. Then distribute the zucchini mixture evenly between each cup, and pat down.

12. Crumble goat cheese over the zucchini mixture. 

13. Pour the egg and milk mixture into each cup. 

14. Bake for 15-20 minutes, until you can tell that the egg is cooked through. 

15. Scoop out and serve!

Nutritional Information:
(Frittata) Serves 8.  Each serving is:
Calories: 218
Fat: 13 (5 saturated, 8 unsaturated)
Carbs: 14
Protein: 13
Fiber: 1
Sodium: 231

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