Vegetable and Cheese Mini Quiches

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

  1. Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with paper liners.
  2. 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.
  3. 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.
  4. In a medium bowl, whisk together the eggs, milk or cream, salt, pepper, and dried herbs.
  5. Add the sautéed vegetables and shredded cheese to the egg mixture and stir until well combined.
  6. Spoon the mixture into the prepared pie crusts, filling each mini quiche about 3/4 full.
  7. Bake in the preheated oven for 15-20 minutes, or until the quiches are golden and set in the center.
  8. 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!

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