Mini Zucchini and Feta Quiche

Mini Zucchini and Feta Quiche


  • 12 oz. (340 g) puff pastry, thawed

  • 4 (60 g) whole eggs

  • 1/4 cup (60 ml) milk

  • 1 medium (200 g) sized zucchini, sliced thinly

  • 4 oz. (120 g) feta cheese, drained and crumbled

  • 2 tablespoons (7 g) fresh dill, chopped

  • olive oil spray

  • Kosher salt and freshly ground black pepper
  • Servings: 4 People
  • Category: Vegetable
  • Rating:
  • Nutrition Facts

  • Energy:201 calories
  • Fat:12.5 g
  • Carbohydrates:13.4 g
  • Protein:11.5 g
  • Sodium:396 mg


  • 1. Preheat Air Fryer to 360 F (180 C).
  • 2. In a mixing bowl, whisk together the eggs, then season with salt and pepper. Add in zucchini, feta cheese and dill. Stir well.
  • 3. Lightly grease 8 individual muffin tins. Roll out pastry and cover the bottom and sides of the mini pie tins.
  • 4. Divide and pour in egg mixture among prepared mini pie tins. Place inside Air Fryer cooking basket. Cook in batches for about 15-20 minutes or until crusts turn to golden brown and the egg filling is cooked through.
  • 5. Transfer to a serving dish.
  • 6. Serve and enjoy

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