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Mini Veggie Quiches

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Bite-sized mini veggie quiches packed with fresh vegetables and cheese, perfect for breakfast, brunch, or snacks.

Ingredients

Scale
  • 6 large eggs
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced bell peppers
  • 1/2 cup chopped spinach
  • 1/4 cup diced onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray or butter for greasing

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with cooking spray or butter.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Add the bell peppers, spinach, onions, and shredded cheddar cheese to the egg mixture. Stir to combine.
  4. Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
  5. Bake for 18-22 minutes or until the quiches are set and lightly golden on top.
  6. Let them cool for a few minutes before removing from the muffin tin. Serve warm or at room temperature.

Notes

  • You can substitute or add other vegetables such as mushrooms, zucchini, or tomatoes.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • These quiches freeze well; reheat in the oven or microwave before serving.

Nutrition

Keywords: mini veggie quiches, breakfast quiche, vegetarian quiche, brunch recipe, egg muffins

Find it online: https://recipesfoodeasy.com/mini-veggie-quiches/