Description
Mini Veggie Quiches are a delicious and easy-to-make snack featuring a flaky pie crust filled with a savory mixture of eggs, cheddar cheese, and sautéed vegetables. Perfect for breakfast, brunch, or a light bite, these bite-sized quiches combine fresh spinach, bell peppers, and onions for a flavorful and colorful treat.
Ingredients
Scale
Vegetables & Cheese
- 1 cup shredded cheddar cheese
- 1 cup chopped fresh spinach
- ½ cup diced bell pepper (any color)
- ½ cup diced onion
Wet Ingredients & Seasonings
- 1 cup milk
- 4 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Crust
- 1 package (1.9 oz) refrigerated pie crusts (or homemade crust)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the quiches evenly.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper, sautéing for about 5 minutes until softened and tender.
- Cook Spinach: Add the chopped spinach to the skillet and cook for an additional 2 minutes until the spinach has wilted. Remove the skillet from heat and let the mixture cool slightly.
- Mix Wet Ingredients: In a mixing bowl, whisk together the milk, eggs, garlic powder, salt, and black pepper until fully combined.
- Combine Ingredients: Stir the sautéed vegetables and shredded cheddar cheese into the egg mixture, ensuring everything is evenly distributed.
- Prepare Crust: Roll out the pie crust on a lightly floured surface. Use a round cutter about 3 inches in diameter to cut out circles, then press each circle into a greased muffin tin to form the mini crusts.
- Fill Crusts: Spoon the egg and vegetable mixture into each pie crust, filling them about ¾ full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes until the quiches are set and golden brown on top.
- Cool and Serve: Let the quiches cool slightly before carefully removing them from the muffin tin. Serve warm or at room temperature for a delicious snack.
Notes
- Vegetables can be substituted with your favorites such as mushrooms, zucchini, or tomatoes.
- Make sure to not overfill the crusts to prevent spilling while baking.
- For a dairy-free option, substitute milk and cheese with plant-based alternatives.
- Leftovers can be stored in the refrigerator for 2-3 days and reheated gently before serving.
- These quiches can be made ahead of time and frozen; reheat in the oven to crisp up the crust.
