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Savory Zucchini and Cheese Madeleines
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Brief Description
Quiche like filling baked in a madeleine mold or mini muffin tin for a breakfast or tea time treat.
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Main Ingredient
zucchini
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Category: Appetizers
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Cuisine: French
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Prep Time: 30 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: swilliamson
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Posted On: Mar 08, 2016
Number of Servings:
Ingredients:
- 2 - large eggs
- 2 tablespoons - heavy cream
- 2 teaspoons - Creole or Pommery (coarse-grain) mustard
- 2 tablespoons - unsalted butter melted
- 3 cloves - garlic minced
- 1 1/2 teaspoons - dried basil crumbled
- 1 teaspoons - salt
- 1/4 teaspoons - freshly ground black pepper
- 1 dashes - cayenne pepper
- 1 cups - all-purpose flour
- 1/2 teaspoons - baking powder
- 1/4 cups - coarse-grind yellow cornmeal
- 2 cups - firmly packed, coarsely grated zucchini 2 cups = approx. 3 squash
- 1 - small yellow onion finely diced
- 1 - small red bell pepper cored, seeded, finely diced
- 1 cups - grated Gruyere or Jarlsberg cheese
Directions:
Preheat the oven to 425 degrees F. Oil 3 madeleine molds (if you only have 1 mold, work in batches, letting the mold cool before refilling) or miniature muffin tins.
In a large bowl, combine the eggs, cream, mustard, melted butter, garlic, basil, salt and black and cayenne peppers and mix well. Stir in the flour, baking powder, cornmeal and mix well.
Add the zucchini, onion, bell pepper and cheese and mix thoroughly. Spoon into the madeleine molds (or muffin tin).
Bake in the oven 20 minutes (or only 15 minutes if using muffin tins), or until puffed and golden brown (the centers will be moist).
Turn out of the molds and serve warm, or let cool on wire racks to room temperature.
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