Low Sodium Mini Crustless Quiches

Total time42 min

Prep time15 min

Cook time22 min

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Ingredients

6 servings

1 tsp olive oil, for greasing
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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6 large eggs
¼ cup whole milk
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 small zucchini (about 5 oz), finely diced
1 cup kale, stems removed, finely chopped
2 tbsp fresh chives, finely sliced
1 tbsp fresh thyme leaves
¼ cup fresh ricotta
2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Using a pastry brush or folded paper towel, coat all 12 cups of a standard muffin tin generously with olive oil, including the rims.
2
In a large bowl, whisk together the eggs, milk, and salt until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.

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