Description
These Mini Veggie Quiches are a delicious and easy-to-make snack perfect for breakfast, brunch, or a light meal. Packed with fresh spinach, bell peppers, onions, and cheddar cheese, baked in a flaky pie crust, they offer a tasty combination of savory flavors in convenient bite-sized portions.
Ingredients
Quiche Filling
- 1 cup milk
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1 cup chopped fresh spinach
- ½ cup diced bell pepper (any color)
- ½ cup diced onion
- 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 ideal temperature for baking the quiches evenly.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper, cooking for about 5 minutes until they are softened and fragrant.
- Cook Spinach: Add the chopped spinach to the skillet and cook for an additional 2 minutes until the spinach wilts. Remove the skillet from heat and let the vegetables cool slightly.
- Mix Eggs and Milk: In a mixing bowl, whisk together the milk, eggs, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Combine Ingredients: Stir the sautéed vegetables and shredded cheddar cheese into the egg mixture, ensuring they are evenly distributed.
- Prepare Crusts: Roll out the pie crust on a lightly floured surface. Cut the dough into 3-inch circles using a cookie cutter or glass, and press each circle into the cups of a greased muffin tin to form the quiche crusts.
- Fill Crusts: Pour the egg and vegetable mixture into each crust, filling them about three-quarters full to allow room for the quiches to rise slightly during baking.
- Bake: Place the muffin tin in the preheated oven and bake the quiches for 20 to 25 minutes, or until they are set in the center and have a golden-brown top.
- Cool and Serve: Allow the mini quiches to cool slightly before carefully removing them from the muffin tin. Serve warm or at room temperature as a tasty snack or light meal.
Notes
- Feel free to customize the vegetables used, such as adding mushrooms, zucchini, or tomatoes.
- Use a sharp cheddar for a stronger cheese flavor or substitute with your favorite cheese.
- These quiches can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a gluten-free option, use gluten-free pie crusts or a crustless method by greasing the muffin tin and pouring the filling directly.
- Ensure not to overfill the crusts to prevent spilling during baking.
