Mini zucchini quiche

4  second spray		Cooking spray
1  cup		small zucchinis, finely chopped
1		large onion, finely chopped
3  ounces		cup shredded Parmesan cheese
6		large eggs
1/2  cup		all purpose flour
1  teaspoon		dried basil
3  tablespoons		virgin olive oil
2  teaspoons		baking powder
1  teaspoon		sugar
1  teaspoon		kosher salt
1/2  teaspoon		black pepper

Tip: For nutritional information on all the ingredients in Mini zucchini quiche just click on each ingredient name. Then adjust the serving size for any Mini zucchini quiche ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350°F. Coat two and half 12 hole nonstick mini muffin pan with cooking spray.

Combine all ingredients in a large bowl; spoon about 1 and 1/2 tablespoon egg mixture into each prepared for, making sure to stir mixture after feeling each one. I used a 1 and 1/2 tablespoon measuring spoon to fill the holes up.

Bake until bottoms are golden brown and quiches are cooked through, about 14 minutes. Remove from oven and let quiches cool for a few minutes in the pan; remove to a wire rack to cool more ( repeat with remaining ingredients if necessary).yields 1 quiche per serving. Note: this recipe can be halved for smaller gatherings