Mini Veggie Quiches

Short description

Miniature, bite-sized quiches filled with colorful vegetables and a creamy egg custard—perfect for brunch, parties, or a quick snack.

Why You’ll Love This Recipe

Mini veggie quiches are easy to prepare, versatile, and perfect for both casual and special occasions. They can be served warm or cold, customized with your favorite vegetables, and made ahead for convenience.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Mini pastry cups or pie crust rounds

• Oil or butter

• Finely chopped onion or shallot

• Finely chopped bell pepper

• Minced garlic (optional)

• Eggs

• Milk (dairy or unsweetened non-dairy)

• Grated cheese (optional)

• Fresh herbs like parsley or chives

• Salt and pepper

directions

1. Preheat oven to 350 °F (175 °C). Arrange pastry cups on a baking tray or lightly grease a mini muffin pan.

2. Sauté onion, bell pepper, and garlic (if using) in oil until softened, about 5–6 minutes. Set aside to cool slightly.

3. In a mixing bowl, whisk together eggs, milk, cheese (if using), cooked vegetables, herbs, salt, and pepper.

4. Spoon the mixture into pastry cups or muffin cavities, filling about two-thirds full.

5. Bake for 13–15 minutes, or until the egg mixture is set and lightly golden.

6. Cool slightly before serving warm or at room temperature.

Servings and timing

• Servings: About 15 mini quiches

• Prep time: 10 minutes

• Bake time: 13–15 minutes

• Total time: Approximately 25 minutes

Variations

• Crustless option: Pour mixture directly into a greased mini muffin tin for a lighter version.

• Veggie mix-ins: Try spinach, broccoli, mushrooms, zucchini, or asparagus.

• Cheese choices: Cheddar, feta, goat cheese, or Swiss all work well.

• Dairy-free: Use plant-based milk and dairy-free cheese alternatives.

• Protein boost: Add cooked bacon, ham, or smoked salmon.

storage/reheating

• Refrigeration: Store in an airtight container for up to 3–4 days.

• Freezing: Freeze for up to 3 months. Defrost overnight in the fridge.

• Reheating: Warm in a 350 °F oven for 5–10 minutes from the fridge, or 15–20 minutes from frozen.

FAQs

What pastry options can I use?

Mini pastry cups, pre-cut pie crusts, or a crustless version all work well.

Do vegetables need to be cooked first?

Yes, sautéing them first improves flavor and removes excess moisture.

Can I make these dairy-free?

Yes, simply use plant-based milk and cheese alternatives.

Can I prepare them ahead of time?

Yes, bake in advance and store in the fridge or freezer until needed.

How long do they last in the fridge?

They keep for about 3–4 days when stored properly.

Can I freeze them?

Yes, freeze for up to 3 months and reheat before serving.

Best way to reheat from the fridge?

Warm in the oven at 350 °F for 5–10 minutes.

Best way to reheat from frozen?

Bake at 350 °F for 15–20 minutes until heated through.

Can I serve them cold?

Yes, they are tasty cold, warm, or at room temperature.

Any tips for serving at parties?

Keep them warm on a platter with a warming tray or serve at room temperature for easy handling.

Conclusion

Mini veggie quiches are a delightful, customizable bite-sized treat suitable for any occasion. They are quick to make, easy to adapt to different tastes, and perfect for preparing ahead of time

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