I was given a box of phyllo pastry at an event I went to last year. I usually make my own and left this in the freezer until I had a recipe in mind. When I got zucchini blossoms I knew the perfect snack to make using them. These mini zucchini quiches were the result.
When I first realized I was sucrose intolerant I had a lot of changes to make. One of them was ordering diabetic meals when we flew. This meant I got my food first. But because Dave and I like to eat together, I would wait for his meal to be served. The dessert on these meals is never appealing or sugar-free for that matter. I tended to leave that part of the meal most flights. Dave suggested that as I was not eating the dessert I should not bother ordering this option. Also, the meals have been uninspiring, with fish being the order of the day. Sometimes for breakfast as well as dinner! I stopped ordering this special meal about 5 years ago. Then, last October on our way to Johannesburg on SAA I was offered a diabetic snack. I let the air steward know I had not ordered it.
Today’s inspiration ♥ Recipe For Mini Zucchini Quiches ♥ can be found on Lavender and Lime Click To Tweet
She took one look and said she would not eat it! It was a rice cracker sandwich that looked awful. Thankfully there was a spare standard snack and I thought that was it. Especially as on the onward flight to London I was given an ordinary meal. I checked my profile and it did not have the diabetic meal selected so I left it at that. But for some reason, on our next 3 regional flights I was presented with this meal. I decided there was a conspiracy when it happened on BA. I have never had a diabetic meal on British Airways and wondered how on earth they made the connection? Thankfully I have not had to endure any of these options as they have become uninspiring to say the least. And I cannot understand why? Surely something as simple as mini zucchini quiches would be more appealing?
Click on the links for conversions and notes.
Mini Zucchini Quiches
- 4 sheets phyllo pastry
- 20 g butter melted
- 4 baby zucchini sliced into thin rings
- 40 g feta
- 4 zucchini blossoms torn into thirds
- 2 eggs lightly beaten
- 210 mls cream
- 2.5 mls dried thyme
- 5 mls dried basil
- 2.5 mls dried parsley
- Salt and freshly ground black pepper to season
- Preheat the oven to 180° Celsius
- Cut each sheet of phyllo pastry into 16 and cover with a damp tea towel while you are busy assembling
- Take 4 of the cut pieces and brush on some of the melted butter
- Place each piece, one on top of the other at slight angles to each other
- Press into a sprayed or non-stick muffin tin
- Repeat until all 12 holes have pastry in them
- Divide the zucchini between each pastry cup
- And sprinkle over the feta
- Top with a piece of the zucchini blossom
- Place the eggs and cream into a jug
- Add the thyme, basil and parsley and season generously
- Divide the mixture between each cup
- Place into the oven and bake for 35 minutes
- Remove and leave to set for 5 minutes before serving *