Picnic Favourites: Mini Crustless Quiche with asparagus, courgette and pesto

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These miniature crustless asparagus, courgette and pesto quiches were an absolute hit when I made them for my mum’s birthday picnic back in May.

Using seasonal asparagus and courgette, they are a winner in the picnic hamper – and so easy to make!

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You could swap out the asparagus and courgette for other seasonal veg, or why not add different cheeses and have a cheese medley quiche!

People didn’t miss the pastry and it meant there wasn’t the mess involved in making it!

Mini Crustless Asparagus, Courgette and Pesto Quiche

This recipe makes around 12 mini quiches when using a muffin tin.

Ingredients:

250g asparagus cut into 1″ lengths
1 small courgette diced
1 can evaporated milk
3 large eggs, beaten
2tbs plain flour
100g mature cheddar
1tsp pesto (I used jar)
Salt and pepper to taste

Method:

Preheat oven to 180 degrees (fan oven)

Step 1:

Spray your muffin tin with cooking spray, or use melted butter.

Step 2:

Blanch the asparagus tips for 1-2 minutes in boiling water, once done, remove from pan and add to cold water to stop cooking.

Step 3:

Mix together the evaporated milk, eggs, flour and salt and pepper. Once combined, add the asparagus, courgette and pesto. Mix again.

Step 4:

Using a ladle, evenly distribute the mixture in your muffin pan cups being sure to spread evenly the asparagus and courgette.

Mini crustless Quiche — Mixture in the muffin tins – ensure even distribution of your veg!

Step 5:

Bake for approximately 25 minutes or until a knife comes out clean. The tops should be lightly browned.

Note: These rose quite a significant amount in the oven and looked like muffins, they sank when they came out of the oven and cooled! I’m not sure if they were meant to do that, but they did!

Step 6:

Cool for around 15-20 minutes before carefully running a knife around the edge of the pan and removing from the tin.

Step 7:

Eat and enjoy! These were a lovely addition to a picnic, they’d work equally as well as part of a buffet or as canapes.

They kept in a sealed tin in the fridge for 2 days, potentially longer but we’d eaten them all within 2 days!

This was a first attempt for me and they turned out better than I had anticipated! They were a huge hit for everyone that tried them and they’d be delicious throughout the year with different seasonal produce.

Let me know if you give them a try and how they turned out!

Peace out!

Jangles x