These savory vegetable and cheese mini quiches are a perfect bite-sized treat for brunch, appetizers, or a light snack. Made with a blend of fresh vegetables and melted cheese, these quiches offer a satisfying combination of flavors wrapped in a buttery, flaky crust. You can customize the filling with your favorite veggies, such as spinach, mushrooms, bell peppers, or zucchini, making them versatile for any occasion.
Ingredients
- 1 sheet of refrigerated pie crust or homemade crust
- 4 large eggs
- 1 cup milk or heavy cream
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1/2 cup spinach (fresh or frozen)
- 1/4 cup mushrooms, sliced (optional)
- Salt and pepper to taste
- 1/2 teaspoon dried thyme or basil (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with paper liners.
- Roll out the pie crust on a lightly floured surface and cut it into small circles using a cookie cutter or the rim of a glass. Press each circle into the muffin tin to form small crusts.
- In a skillet, sauté the bell pepper, onion, spinach, and mushrooms (if using) in a little olive oil until softened, about 5 minutes. Set aside to cool.
- In a medium bowl, whisk together the eggs, milk or cream, salt, pepper, and dried herbs.
- Add the sautéed vegetables and shredded cheese to the egg mixture and stir until well combined.
- Spoon the mixture into the prepared pie crusts, filling each mini quiche about 3/4 full.
- Bake in the preheated oven for 15-20 minutes, or until the quiches are golden and set in the center.
- Let cool slightly before removing from the muffin tin. Serve warm or at room temperature.
Enjoy these delightful mini quiches as a crowd-pleasing dish at your next gathering!