Prep: 25 minutes

Cook Time: 15 minutes

Serves: 4 - 8

2 small uncooked zucchini, finely chopped
1 large uncooked onion, finely chopped
1 cup shredded parmesan cheese, about 3 oz
6 large eggs
1/2 cup all-purpose flour
1/4 cup fresh basil, finely chopped
3 tbsp Dill Infused Olive Oil
2 tsp baking powder
1 tsp sugar
1 tsp kosher salt
1/2 tsp black pepper

Preheat oven to 375°F. Coat two 24-hole nonstick mini muffin pans with extra virgin olive oil.

Combine all ingredients in a large bowl; spoon about 1 heaping tablespoon egg mixture into each prepared hole, making sure to stir mixture in bowl after filling each one.

Bake until bottoms are golden brown and quiche are cooked through, about 15 minutes. Remove pan(s) from oven and let quiche cool for a few minutes in pan; remove quiche to a wire rack to cool  more (and repeat with remaining ingredients if necessary). Yields one quiche per serving.