Tuesday, January 24, 2006
Zucchini and Parmesan mini quiches
Makes 4 large muffin size Quiches (approx 3 point each)
1 sheet reduced fat frozen puff pastry
1/2 zucchini (grated and excess liquid squeezed from it)
2 lean rashers bacon
1 tablespoon finely grated parmesan (30g) or low fat cheese
dash of cajun spices
salt and black pepper to taste
1/2 cup skim milk
Thaw 1 sheet of puff pastry and cut into 4. Fit into lightly oiled large muffin tins (cut off excess pastry).
Cook bacon between paper towel in microwave for a minute. Chop bacon into small pieces. Mix prepared zucchini, bacon, spice, salt, pepper and parmesan together. Add egg and milk mixture that has been whisked together and mix all ingredients well.
Spoon mixture equally into pastry cases.
Bake 20 minutes in oven (about 200 degrees). (Put a tray lined with paper or foil under muffin tray - on next shelf down- as mixture may bubble over a bit)
Serve with a leafy salad.