If you’re looking for a delightful snack that packs a punch of flavor, color, and wholesome ingredients, this Mini Veggie Quiches Recipe is a total game-changer. Perfectly bite-sized and bursting with fresh veggies and gooey cheese, these little quiches bring a brilliant mix of creamy texture and savory goodness that you’ll want to enjoy any time of day. Whether you’re hosting a brunch or craving a cozy, savory treat, this recipe will quickly become one of your absolute favorites.
Ingredients You’ll Need
The magic behind these mini veggie quiches starts with simple, familiar ingredients that come together effortlessly. Each one plays a special role, lending freshness, creaminess, or just the right kick of flavor and texture.
- 1 cup milk: Adds creamy moisture for a silky egg filling.
- 4 large eggs: The base that binds everything and gives quiches their custardy texture.
- 1 cup shredded cheddar cheese: Delivers rich, melty flavor and a little sharp tang.
- 1 cup chopped fresh spinach: Brings vibrant color and a fresh, earthy taste.
- ½ cup diced bell pepper (any color): Adds sweetness and a crisp pop of color.
- ½ cup diced onion: Infuses a gentle sweetness and aromatic depth when sautéed.
- ½ teaspoon garlic powder: Offers subtle warmth and complexity without overpowering.
- ½ teaspoon salt: Balances and highlights all the flavors.
- ¼ teaspoon black pepper: Adds a mild kick that complements the veggies.
- 1 tablespoon olive oil: Perfect for sautéing and bringing out the savory notes of the vegetables.
- 1 package (1.9 oz) refrigerated pie crusts (or homemade crust): The crispy, buttery vessel that holds everything together beautifully.
How to Make Mini Veggie Quiches Recipe
Step 1: Sauté the Veggies
First, heat the olive oil in a skillet over medium heat and add the diced onion and bell pepper. Sauté for about 5 minutes until they become tender and slightly sweet. Then, toss in the fresh spinach and cook just a couple of minutes more until it wilts down, releasing its bright green goodness. This step builds the aromatic base that’ll make your quiches irresistible.
Step 2: Prepare the Egg Mixture
While the veggies cool a bit, whisk together the milk, eggs, garlic powder, salt, and black pepper in a mixing bowl. This blend is where the custard magic happens, creating that smooth, creamy filling. Once mixed, fold in the sautéed veggies and shredded cheddar cheese so every bite bursts with flavor.
Step 3: Ready the Pie Crusts
Roll out your pie crust on a lightly floured surface and carefully cut out circles about 3 inches in diameter. These will form the individual quiche shells when pressed into a greased muffin tin. This crust is key—it’s buttery and crisp, providing the perfect texture contrast to the soft filling.
Step 4: Assemble and Bake
Fill each crust about three-quarters full with the egg and veggie mixture, making sure not to overflow so they cook evenly. Pop them into a preheated 375°F (190°C) oven and bake for 20 to 25 minutes until the quiches are set and the tops turn a gorgeous golden color. Once out of the oven, let them cool briefly before digging in.
How to Serve Mini Veggie Quiches Recipe
Garnishes
To take these mini veggie quiches to the next level, sprinkle freshly chopped herbs like parsley or chives on top just before serving. A dollop of sour cream or a drizzle of hot sauce adds fun contrasts and bursts of flavor that complement the creamy filling beautifully.
Side Dishes
Mini veggie quiches pair wonderfully with light sides such as a crisp garden salad, sweet roasted tomatoes, or fresh fruit skewers. These accompaniments help balance the richness of the quiches and create a well-rounded, satisfying meal or snack.
Creative Ways to Present
Serving these quiches on a rustic wooden board with colorful veggies and dips makes for an inviting spread. You can also fill mini baskets with them for a charming appetizer presentation at parties or family gatherings. Their bite-sized nature makes them perfect for mingling and nibbling.
Make Ahead and Storage
Storing Leftovers
Keep any leftover mini veggie quiches covered in an airtight container in the refrigerator for up to 3 days. They hold their flavor and texture well, making for a quick grab-and-go snack or meal addition later in the week.
Freezing
These quiches freeze wonderfully. After baking and cooling, wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 2 months without losing their taste or texture, perfect for meal prepping or saving for busy days.
Reheating
When ready to enjoy frozen or refrigerated mini quiches, reheat them in a preheated oven at 350°F (175°C) for 10 to 15 minutes until warmed through and slightly crisp on the outside. Avoid microwaving to keep the crust flaky and delicious.
FAQs
Can I use other vegetables in this Mini Veggie Quiches Recipe?
Absolutely! Feel free to swap or add veggies like mushrooms, zucchini, or tomatoes. Just sauté them first to remove extra moisture and enhance flavor before mixing with the eggs.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the milk with unsweetened plant-based milk and use a dairy-free cheese alternative. The texture might vary slightly, but the quiches will still be tasty and satisfying.
What if I don’t have refrigerated pie crusts?
No worries! You can use homemade pie crust or even puff pastry if you prefer. Alternatively, making crustless mini quiches is an option for a lower-carb snack, just bake the filling in greased muffin tins.
Can these mini quiches be served cold?
Definitely. They are delicious both warm and at room temperature, making them versatile for picnics, lunchboxes, or buffet tables without needing to be reheated.
How many mini quiches does this recipe make?
This recipe yields about 12 mini quiches, perfect for sharing among friends or keeping a handful handy for quick snacks throughout the week.
Final Thoughts
There’s really nothing quite as satisfying as the flavors and ease of this Mini Veggie Quiches Recipe. It’s that perfect blend of hearty, fresh, and cheesy—all in a neat little package you can enjoy any time. Give it a try soon and watch how these charming bites brighten up your snack or meal routine, guaranteed to bring smiles to the table.
Print
Mini Veggie Quiches Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini quiches
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Veggie Quiches are a delightful and easy-to-make snack perfect for any time of day. Filled with fresh spinach, bell peppers, onions, and cheddar cheese, these bite-sized quiches are baked to golden perfection in a buttery pie crust. They’re great for breakfast, brunch, or a light snack, offering a delicious blend of flavors and a satisfying texture.
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
Other Ingredients
- 1 tablespoon olive oil
- 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’s hot and ready for baking the quiches.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper, sautéing them 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 is wilted. Remove the skillet from the heat and allow the vegetables to cool slightly.
- Prepare Egg Mixture: 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, making sure everything is evenly distributed.
- Prepare Crusts: Roll out the pie crust on a lightly floured surface. Using a round cutter about 3 inches in diameter, cut out circles and press them gently into a greased muffin tin to form the quiche bases.
- Fill Crusts: Pour the egg and vegetable mixture into each crust, filling about three-quarters full to allow space for the filling to expand while baking.
- Bake Quiches: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the quiches are fully set and golden brown on top.
- Cool and Serve: Allow the mini quiches to cool slightly in the tin before carefully removing them. Serve warm or at room temperature for a tasty snack or light meal.
Notes
- You can substitute cheddar cheese with any cheese you prefer, such as mozzarella or feta.
- For a gluten-free option, use gluten-free pie crusts or make a crustless version by baking the filling in greased muffin tins.
- These quiches can be made ahead and stored in the refrigerator for up to 3 days. Reheat before serving.
- Add herbs like parsley or chives for extra flavor.
- Feel free to add cooked bacon or sausage for a non-vegetarian variation.
