Mini Zucchini And Pesto Quiches

• Phyllo Cups
• 15 sheets phyllo dough
• 6 tablespoons unsalted butter, melted
• Quiches
• 1 garlic clove, minced
• 1 small zucchini, grated (about 1 cup)
• 3 large eggs
• 1/2 cup heavy cream
• salt and pepper
• Pesto
• 1 cup packed fresh basil leaf
• 3 tablespoons grated parmesan cheese
• 2 tablespoons heavy cream
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, roughly chopped
• 1/4 teaspoon salt
• fresh ground black pepper

1. Make the Phyllo Cups: Preheat oven to 375u0b0F Lightly spray a mini muffin pan with cooking spray.
2. lay 1 sheet phyllo on a flat surface. Keep remaining dough covered to prevent drying out. Brush sheet lightly with melted butter and top with a second sheet of dough. continue brushing and stacking until you have a stack of 5 sheets.
3. Cut out rounds using a 3 1/4 inch circle cutter, you should get 8 rounds. Place in the muffin tin. Repeat with remaining dough; you should end up with 24 cups. Bake for 8 to 10 minutes, or until edges are lightly golden and bottoms are puffed. Cool before using.
4. Make the Quiches: Preheat oven to 400u0b0F Place a phyllo cup in each well of a mini muffin tin.
5. Heat a skillet over medium heat. Lightly spray with cooking spray. Add garlic and cook for 1 minute; stir in zucchini and cook for 2 to 3 minutes more, until just tender and the pan is mostly dry. Drop a scant teaspoon of zucchini mixture into each phyllo cup.
6. Whisk together the eggs, cream, salt, and pepper.
7. Prepare the Pesto: Place the basil, cheese, cream, oil, and garlic in the bowl of a food processor. Pulse until smooth; season with salt and pepper.
8. Whisk pesto into the egg mixture. Spoon into the phyllo cups, about 1 tablespoon per cup. Bake for 13 to 15 minutes.

phyllo, unsalted butter, quiches, garlic, zucchini, eggs, heavy cream, salt, pesto, basil leaf, parmesan cheese, heavy cream, extra virgin olive oil, garlic, salt, fresh ground black pepper

Taken from www.food.com/recipe/mini-zucchini-and-pesto-quiches-499679 (may not work)