Description
Mini Vegetable Quiche are bite-sized savory pastries filled with eggs, cheese, and sautéed vegetables. Perfect for brunch, meal prep, or parties, these mini quiches are flavorful, fluffy, and easy to customize.
Ingredients
Scale
- 1 sheet pie crust
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup crumbled feta cheese
- ½ cup red bell pepper, diced
- ½ cup zucchini, diced
- ¼ cup red onion, chopped
- ½ cup fresh spinach, chopped
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
Instructions
- Preheat oven to 180°C (350°F).
- Grease a 12-cup muffin tin and line with pie crust circles.
- Sauté zucchini, bell pepper, onion, and spinach in olive oil.
- Whisk eggs, milk, cream, salt, pepper, and oregano.
- Stir in cheddar and feta cheese.
- Divide vegetables among crusts.
- Pour egg mixture into each cup, filling ¾ full.
- Bake 20–25 minutes until set and golden.
- Cool slightly before removing and serving.
Notes
Customize with mushrooms, broccoli, or different cheeses. Store in the refrigerator up to 4 days or freeze for longer storage. Reheat in oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 mini quiche
- Calories: 190
- Sugar: 2g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg