Description
These Mini Veggie Quiches are a delightful and easy-to-make snack featuring a savory blend of cheddar cheese, fresh spinach, bell peppers, and onions baked in bite-sized pie crusts. Perfect for breakfast, brunch, or a light snack, these quiches are packed with flavor and can be served warm or at room temperature.
Ingredients
Scale
Vegetables and Cheese
- 1 cup chopped fresh spinach
- ½ cup diced bell pepper (any color)
- ½ cup diced onion
- 1 cup shredded cheddar cheese
Egg Mixture
- 1 cup milk
- 4 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other
- 1 tablespoon olive oil
- 1 package (1.9 oz) refrigerated pie crusts (or homemade crust)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the quiches.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper, sautéing for about 5 minutes until they soften.
- Add Spinach: Stir in the chopped spinach and cook for an additional 2 minutes until wilted. Remove the skillet from heat and allow the vegetables to cool slightly.
- Mix Egg Base: In a mixing bowl, whisk together milk, eggs, garlic powder, salt, and black pepper until well combined.
- Combine Ingredients: Stir the sautéed vegetables and shredded cheddar cheese into the egg mixture, blending everything evenly.
- Prepare Crust: Roll out the pie crust on a lightly floured surface. Using a cutter or a glass, cut the dough into approximately 3-inch circles and press each into a greased muffin tin cup.
- Fill Crusts: Pour the egg and vegetable mixture into each crust, filling them about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the quiches are fully set and the tops are golden brown.
- Cool and Serve: Remove the quiches from the oven, let them cool slightly in the tin before carefully removing. Serve warm or at room temperature for a delicious snack.
Notes
- Using fresh spinach and vegetables gives the quiches a vibrant flavor and texture, but frozen spinach can be used if fresh isn’t available—just be sure to thaw and drain well.
- Feel free to customize the vegetables with mushrooms, tomatoes, or zucchini according to your preference.
- You can prepare these quiches in advance and store them in the refrigerator for up to 3 days.
- To reheat, warm in an oven or microwave until heated through.
- Make sure not to overfill the crusts to prevent overflow during baking.
- For a gluten-free version, substitute the pie crust with a gluten-free alternative.
