1/4 cup cornstarch
1 1/4 cup whole milk
2 large eggs
2 large egg yolks
1 cup heavy cream
3/4 tsp. kosher salt
1/8 tsp. nutmeg
Oil or cooking spray, for the pan
1 Tbsp. olive oil
4 cloves garlic, minced
2 shallots, minced
2 small zucchini, grated
1/4-1/2 cup grated Parmesan cheese
Fresh basil, finely chopped

Preheat oven to 450 degrees. Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth. Gradually whisk in the rest of the milk, the cream, salt, and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.

In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.

Oil mini muffin tins well. Put a pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of the batter into each muffin cup.

Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.

If freezing, let cool, then flash freeze in a single layer on a baking sheet for 30 minutes. After this time, place quiches in a covered container. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes.

Source: adapted from the kitchn