Ingredients

• 15 sheets phyllo dough
• 6 tablespoons unsalted butter, melted
• 1 garlic clove, minced
• 1 small zucchini, grated (about 1 cup)
• 3 large eggs
• 1/2 cup heavy cream
• salt and pepper
• 1 cup packed fresh basil leaf
• 3 tablespoons grated parmesan cheese
• 2 tablespoons heavy cream
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, roughly chopped
• 1/4 teaspoon salt
• fresh ground black pepper

Instructions

1. Make the Phyllo Cups: Preheat oven to 375°F Lightly spray a mini muffin pan with cooking spray.

2. lay 1 sheet phyllo on a flat surface. Keep remaining dough covered to prevent drying out. Brush sheet lightly with melted butter and top with a second sheet of dough. continue brushing and stacking until you have a stack of 5 sheets.

3. Cut out rounds using a 3 1/4 inch circle cutter, you should get 8 rounds. Place in the muffin tin. Repeat with remaining dough; you should end up with 24 cups. Bake for 8 to 10 minutes, or until edges are lightly golden and bottoms are puffed. Cool before using.

4. Make the Quiches: Preheat oven to 400°F Place a phyllo cup in each well of a mini muffin tin.

5. Heat a skillet over medium heat. Lightly spray with cooking spray. Add garlic and cook for 1 minute; stir in zucchini and cook for 2 to 3 minutes more, until just tender and the pan is mostly dry. Drop a scant teaspoon of zucchini mixture into each phyllo cup.

6. Whisk together the eggs, cream, salt, and pepper.

7. Prepare the Pesto: Place the basil, cheese, cream, oil, and garlic in the bowl of a food processor. Pulse until smooth; season with salt and pepper.

8. Whisk pesto into the egg mixture. Spoon into the phyllo cups, about 1 tablespoon per cup. Bake for 13 to 15 minutes.