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.
