Description

These Mini Veggie Quiches are a delicious and easy-to-make snack or appetizer featuring a savory blend of eggs, cheddar cheese, and fresh vegetables baked in a flaky pie crust. Perfect for gatherings or a quick bite, they combine sautéed bell peppers, onions, and spinach for a flavorful and wholesome treat that can be served warm or at room temperature.

Ingredients

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)

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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 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and bell pepper, sautéing for 5 minutes or until softened.
Add Spinach: Stir in the chopped spinach and cook for an additional 2 minutes until the spinach wilts. Remove the skillet from heat and allow the mixture to cool slightly.
Mix Egg Base: In a mixing bowl, whisk together 1 cup of milk, 4 large eggs, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined.
Combine Ingredients: Fold the sautéed vegetables and 1 cup of shredded cheddar cheese into the egg mixture, ensuring even distribution.
Prepare Crusts: Roll out the refrigerated pie crust on a lightly floured surface. Using a 3-inch round cutter, cut circles and press each circle into a greased muffin tin to form the quiche shells.
Fill Crusts: Pour the egg and vegetable mixture into each crust, filling about three-quarters full to allow room for rising.
Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the quiches are fully set and the tops are golden brown.
Cool and Serve: Allow the mini quiches to cool slightly in the tin before gently removing them. Serve warm or at room temperature.

Notes

Use any color bell pepper based on your preference or availability.
Ensure the pie crust is fully thawed if using refrigerated dough for easier handling.
These quiches can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
To reheat, warm in the oven at 350°F for 10 minutes or until heated through.
Feel free to add other veggies like mushrooms or tomatoes for variation.