Ingredients
- 6 large eggs
- 1/2 cup milk (or heavy cream for a richer texture)
- 1/2 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 cup diced bell peppers (any color)
- 1/4 cup diced zucchini
- 1/4 cup finely chopped spinach or kale
- 1/4 cup diced onions
- Salt and pepper to taste
- 1/2 tsp garlic powder (optional)
- 1/2 tsp smoked paprika (optional)
- Non-stick cooking spray or butter for greasing
Instructions
- Preheat Oven: Preheat your oven to 375Ā°F (190Ā°C). Grease a muffin tin with non-stick cooking spray or butter.
- Prepare the Filling: In a mixing bowl, whisk together eggs, milk, salt, pepper, garlic powder, and smoked paprika until well combined.
- Add Vegetables: Stir in the diced bell peppers, zucchini, spinach, onions, and shredded cheese. Mix evenly.
- Fill the Muffin Tin: Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
- Bake: Place the muffin tin in the oven and bake for 18ā22 minutes, or until the quiches are set and lightly golden on top.
- Cool and Serve: Allow the mini quiches to cool for 5 minutes in the tin before removing them. Serve warm or at room temperature.
Tips:
- Customize the vegetables and cheese based on your preferences or what you have on hand.
- These mini quiches can be made ahead and stored in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Add cooked bacon or sausage for a non-vegetarian twist.
Would you like any adjustments or variations for this recipe? š