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
