Description
These Mini Veggie Quiches are an easy and delicious snack or appetizer that’s packed with fresh vegetables and cheesy goodness. Made with a flaky pie crust and a savory egg filling, they’re perfect for parties, breakfast, or anytime you want a tasty bite-sized treat.
Ingredients
Scale
Veggie Filling
- 1 tablespoon olive oil
- ½ cup diced bell pepper (any color)
- ½ cup diced onion
- 1 cup chopped fresh spinach
Egg Mixture
- 1 cup milk
- 4 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
Crust
- 1 package (1.9 oz) refrigerated pie crusts (or homemade crust)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the quiches.
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté for 5 minutes until softened.
- Add Spinach: Add the chopped spinach to the skillet and cook for an additional 2 minutes until wilted. Remove the skillet from heat and allow the vegetables to cool slightly.
- Mix Egg Base: 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 even distribution.
- Prepare Crust: Roll out the pie crust on a lightly floured surface. Cut into approximately 3-inch circles and press each circle into a greased muffin tin to form the quiche shells.
- Fill Quiches: Fill each crust-lined muffin cup about ¾ full with the egg and vegetable mixture.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the quiches are set and golden brown on top.
- Cool and Serve: Allow the mini quiches to cool slightly before removing them from the muffin tin. Serve warm or at room temperature for the best flavor.
Notes
- You can customize the veggies with your favorite combinations like mushrooms, zucchini, or tomatoes.
- For a gluten-free option, use a gluten-free pie crust or omit the crust entirely for a crustless quiche.
- Mini quiches can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Make sure not to overfill the crusts to prevent spilling during baking.
- If desired, sprinkle extra cheese on top before baking for a cheesier crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
