Why You’ll Love This Recipe
These mini quiches are versatile, customizable, and packed with nutrients. They come together quickly, bake beautifully in muffin tins, and are easy to grab-and-go. Whether you’re prepping ahead or serving fresh, they’re a crowd-pleaser for both kids and adults.
ingredients
- 1 cup milk
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1 cup chopped fresh spinach
- ½ cup diced bell pepper (any color)
- ½ cup diced onion
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 package (1.9 oz) refrigerated pie crusts (or homemade crust)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper. Sauté for 5 minutes until softened.
- Add chopped spinach and cook an additional 2 minutes until wilted. Remove from heat and cool slightly.
- In a mixing bowl, whisk together milk, eggs, garlic powder, salt, and pepper.
- Stir in the sautéed vegetables and shredded cheddar cheese.
- Roll out the pie crust on a lightly floured surface. Cut into circles (about 3 inches) and press into a greased muffin tin.
- Fill each crust about ¾ full with the egg mixture.
- Bake for 20–25 minutes, or until quiches are set and golden on top.
- Cool slightly before removing from the tin. Serve warm or at room temperature.
Servings and timing
- Yield: 12 mini quiches
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Variations
- Swap spinach for kale, or add mushrooms, zucchini, or sun-dried tomatoes.
- For a dairy-free option, use almond milk and dairy-free cheese.
- Spice it up with a dash of hot sauce or red pepper flakes.
storage/reheating
- Storage: Keep refrigerated in an airtight container for up to 4 days.
- Freezing: Freeze cooked quiches in a single layer, then transfer to a bag. Reheat from frozen or thaw in the fridge.
- Reheating: Warm in the microwave for 30–45 seconds or in a 350°F oven for 5–8 minutes.
FAQs
Can I make these ahead of time?
Yes! Bake and refrigerate or freeze. Reheat before serving.
Can I use phyllo or puff pastry instead of pie crust?
Yes, both work well, but baking times may vary slightly.
What size should I cut the crust circles?
About 3 inches in diameter to fit standard muffin tins.
Can I make these crustless?
Absolutely. Grease the muffin tin and pour the filling directly in.
Are these good for meal prep?
Perfectly! Make a batch and enjoy all week.
Can I use egg whites only?
Yes, substitute about 8 egg whites for 4 whole eggs.
What cheese works best?
Cheddar is great, but try mozzarella, feta, or Swiss for variation.
Are they good served cold?
They’re best warm but tasty cold too, especially for packed lunches.
Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture first.
Can I double the recipe?
Yes, simply double all ingredients and use two muffin pans.
Conclusion
Mini Veggie Quiches are the perfect balance of convenience, nutrition, and flavor. Easy to make, easy to love, and endlessly adaptable, these mini delights make for a satisfying snack or meal any time of day. Bake up a batch and enjoy the delicious results!
Print
Mini Veggie Quiches: Easy Recipe for a Tasty Snack!
- Total Time: 40 minutes
- Yield: 12 mini quiches
- Diet: Vegetarian
Description
Mini Veggie Quiches are bite-sized, savory treats made with a creamy egg and cheese filling, packed with fresh vegetables, and baked in a flaky crust. Perfect for brunch, snacks, or meal prep.
Ingredients
- 1 cup milk
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1 cup chopped fresh spinach
- ½ cup diced bell pepper (any color)
- ½ cup diced onion
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 package (1.9 oz) refrigerated pie crusts (or homemade crust)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper. Sauté for 5 minutes until softened.
- Add chopped spinach and cook an additional 2 minutes until wilted. Remove from heat and cool slightly.
- In a mixing bowl, whisk together milk, eggs, garlic powder, salt, and pepper.
- Stir in the sautéed vegetables and shredded cheddar cheese.
- Roll out the pie crust on a lightly floured surface. Cut into circles (about 3 inches) and press into a greased muffin tin.
- Fill each crust about ¾ full with the egg mixture.
- Bake for 20–25 minutes, or until quiches are set and golden on top.
- Cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
- Swap spinach for kale, or add mushrooms, zucchini, or sun-dried tomatoes.
- For a dairy-free option, use almond milk and dairy-free cheese.
- Spice it up with a dash of hot sauce or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 quiche
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
