Mini Tomato And Zucchini Quiches - cooking recipe

Ingredients

2 sheets puff pastry, cut into 5x3 inch rectangles
2 None small zucchini, grated, excess liquid squeezed out
5 None eggs
1/3 cup skim milk
1 oz Parmesan cheese, grated
7 oz cherry tomatoes, quartered

Preparation

Preheat oven to 400\u00b0F. Grease a 12-cup muffin pan. Line recesses with puff pastry, allowing corners of pastry to overhang.
Combine zucchini with 4 eggs, milk and Parmesan. Whisk to combine. Season. Divide between prepared recesses. Top with tomatoes. Lightly beat remaining egg and use to brush pastry edges. Bake for 20 mins, until pastry is golden and filling is set. Let cool in pan for 5 mins then transfer to a wire rack to cool.
Serve warm or at room temperature.