Crustless Zucchini and Pesto Mini-Quiches {PAM Cooking Spray Review}

When PAM cooking spray asked me if I wanted to review their new and improved product I was very excited. First and foremost, because it was new and improved. I am no stranger to cooking sprays but using them on certain pans usually has mixed results.

In the case of muffin tins, I don’t like the sticky residue that is often left behind and hard to remove. I don’t like that even though I have sprayed each of the cups, things stick in them. And so I wanted to find a recipe to recreate that would be a real challenge. So I turned to YOU, my readers. And you, my friends, do NOT disappoint.

To make this the most difficult challenge possible I tried three of the toughest things mentioned against the NEW PAM cooking spray: eggs, cheese, and messy toddlers! Here is a step-by-step video of our process and the results:

[youtube 5fPFO9j-3eQ nolink]

These crustless quiches do not disappoint either. As noted in the video we made them as part of this week’s cooking school where we were doing letter “E” and letter “F”. This one was obviously “E” for eggs. The sneaky goodness of spinach mixed with some pesto gives these the added taste they need to be delicious. Oh yea, that cheese crust helps too! They are perfect for flash freezing and warming quickly each morning in the microwave too. Nothing like a hot protein breakfast that you can eat on the go.

Crustless Pesto Mini-Quiches

Author/Source:

Tricia @ Onceamonthmom.com adapted from Liz Vidyarthi @ The Kitchn

Ingredients:

• 0.25 cups cornstarch
• 1.25 cups whole milk
• 4 large eggs
• 1 cup heavy cream
• .75 teaspoons kosher salt
• 1 Tablespoon Olive Oil
• 2 teaspoons garlic, minced
• 4 green onions, sliced
• 1 medium zucchini, grated
• 2 Tablespoons Pesto
• 4 ounces Mozzarella cheese, shredded
• PAM Cooking Spray (coupon for $.50 off – download before 11/15/11 and use before 11/30/11)

Directions:

Fill them 3/4 full and don't be afraid to spill if you used PAM cooking spray!

Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in .5 cups of the milk, mixing until combined. Whisk in the eggs, mixing again until combined, then gradually whisk in the rest of the milk, the cream, and salt.

In a nonstick pan, heat oil over medium heat. Add garlic and green onions and stir for about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.

Spray muffin tins with PAM cooking spray. Put a pinch of Mozzarella cheese into each muffin cup, a teaspoon of the zucchini mixture, and a teaspoon of pesto. Pour batter into each muffin cup, filling 3/4 full.

Bake at 400 degrees until the quiches puff and start to turn golden, 18-20 minutes. Let cool for 10 minutes and remove from muffin tins. Serve.

Freezing Directions:

Follow the indicated directions above including baking them. Let cool, then flash freeze. When partially frozen add them to a gallon freezer bag, seal and freeze. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes or microwave for 30-60 seconds.

Servings: 16 muffins

Disclosure: PAM provided me with materials and compensation for my time reviewing their new product. All the opinions in this post are mine, want to know more about how I facilitate reviews, view my full disclosure policy!

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This entry was posted on Saturday, October 15th, 2011 at 9:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.