Zucchini, Fetta And Mint Quiches

The mint in these quiches adds just the right amount of freshness to the creamy fetta.

The ingredient of Zucchini Fetta And Mint Quiches

• 3 sheets frozen shortcrust pastry partially thawed
• 2 large zucchini peeled into ribbons
• 1 3 cup drained marinated fetta crumbled
• 7 eggs
• 1 4 cup pure cream
• 1 2 cup finely grated parmesan
• 1 tablespoon chopped fresh mint leaves plus extra leaves to serve

The Instruction of zucchini fetta and mint quiches

• grease 12 x 2cm deep 6cm round base loose based fluted flan tins
• cut each pastry sheet into 4 squares line base and side of each tin with pastry trim edge place on a baking tray refrigerate for 20 minutes
• preheat oven to 200c 180c fan forced
• arrange zucchini in cases in a swirling pattern sprinkle fetta in between ribbons
• whisk eggs cream 1 3 cup parmesan and mint in a jug season spoon over zucchini sprinkle with remaining parmesan bake for 15 to 20 minutes or until pastry is golden and filling is set
• stand in tins for 5 minutes remove quiches from tins serve with extra mint

Nutritions of Zucchini Fetta And Mint Quiches

calories: 275 567 calories
calories: 17 9 grams fat
calories: 8 5 grams saturated fat
calories: 19 grams carbohydrates
calories: n a
calories: n a
calories: 9 grams protein
calories: 129 milligrams cholesterol
calories: 427 milligrams sodium
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calories: nutritioninformation