Mini Veggie Quiches Recipe
Mini Veggie Quiches are the kind of recipe that makes you feel like a kitchen rockstar—effortless, colorful, and destined to disappear in seconds every time you serve them. This is the dish I turn to when I need something nourishing, portable, and distinctly crowd-pleasing, whether for brunch, lunchboxes, or a midnight snack. Packed with vibrant vegetables, gooey cheddar, and tender eggs, these quiches look adorable and taste incredible. The best part? They’re totally customizable, naturally gluten-free, and just as delicious fresh from the oven as they are reheated the next day.
Ingredients You’ll Need
With a simple list of everyday staples and a handful of veggies, you’ll be amazed by the layers of flavor and texture in your Mini Veggie Quiches. Each ingredient plays a supporting role, turning a humble egg mixture into something truly memorable.
- 6 large eggs: The star of the show, providing the classic quiche fluff and richness.
- 1/2 cup whole milk: Adds creaminess and helps the filling bake up luxuriously smooth.
- 1/4 teaspoon salt: Brings all the wonderful flavors together.
- 1/4 teaspoon black pepper: Balances the vegetables and eggs with a gentle kick.
- 1/2 cup shredded cheddar cheese: Melts into gooey pockets for lovely savory notes in every bite.
- 1/4 cup diced red bell pepper: Adds sweet pops of color and a light crunch.
- 1/4 cup diced zucchini: Brings freshness and moisture, plus a subtle veggie sweetness.
- 1/4 cup chopped spinach: Packs in nutrients and a vibrant green color.
- 1/4 cup diced onion: Sautéed onion gives mellow sweetness and depth.
- 1 tablespoon olive oil: Used for sautéing, it coaxes out the best flavor from your veggies.
- Optional fresh herbs for garnish: A sprinkle of parsley or chives adds a burst of color and freshness just before serving.
How to Make Mini Veggie Quiches
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F—this ensures your Mini Veggie Quiches set beautifully and brown just a bit on top. Grab a standard 12-cup muffin tin and either grease it generously with nonstick spray or brush each cup with olive oil. This step saves the day when it comes time to pop the quiches out after baking!
Step 2: Sauté the Vegetables
Heat the olive oil in a skillet over medium heat. Add the diced onion, bell pepper, zucchini, and chopped spinach. Sauté the veggies for about 3–4 minutes, just until they’re slightly softened and fragrant. This quick step helps remove excess moisture and intensifies the flavors, so you don’t end up with soggy quiches.
Step 3: Whisk the Eggs and Milk
In a medium mixing bowl, crack the eggs and add the milk, salt, and black pepper. Whisk vigorously until the mixture is fully combined and a bit frothy—this will help you get that signature fluffy texture in your Mini Veggie Quiches. Feel free to get the kids involved in this step; it’s almost impossible to mess up!
Step 4: Layer the Fillings
Divide your sautéed vegetables evenly among the muffin tin cups. Sprinkle the shredded cheddar cheese over the veggies—the cheese will melt and mingle with the eggs for those scrumptious, gooey pockets. This layering means every bite is packed with color and flavor.
Step 5: Add the Egg Mixture and Bake
Gently pour the egg mixture into each muffin cup, filling them about three-quarters full. This leaves enough space for the quiches to puff up as they bake. Slide the pan into the oven and bake for 18–20 minutes; you’ll know they’re done when they look set and lightly golden on top. Let them cool for a few minutes before removing them from the pan. If you want, sprinkle those fresh herbs over the top for a cheerful finish.
How to Serve Mini Veggie Quiches
Garnishes
A finishing sprinkle of fresh herbs—think parsley, chives, or even basil—adds instant freshness and an inviting pop of green to your Mini Veggie Quiches. For a little extra flair, a light dusting of paprika or a few crumbles of feta can elevate these bite-size beauties from tasty to totally memorable.
Side Dishes
Pair your Mini Veggie Quiches with a bright, zesty green salad for brunch, or simply serve them alongside fresh fruit for a lighter meal. If you want to make them the star of a heartier spread, try roasted potatoes, sliced avocado, or a basket of warm, crusty bread. There’s no wrong way to enjoy these—they’re crazy versatile.
Creative Ways to Present
For a buffet or party, arrange the Mini Veggie Quiches on a big platter lined with greens and scatter some edible flowers or sliced cherry tomatoes around for a whimsical touch. Packing them into lunchboxes? Tuck them next to some veggie sticks or grapes for a colorful surprise. They also look precious stacked in a napkin-lined bread basket or piled on a cake stand for a brunch table centerpiece.
Make Ahead and Storage
Storing Leftovers
Mini Veggie Quiches store beautifully in the fridge for up to four days. Once cooled, just pop them into a reusable container, separating layers with parchment if stacking. They make fantastic grab-and-go breakfasts or snacks—just reach in and enjoy!
Freezing
If you want to stash some for later, these Mini Veggie Quiches freeze like a dream. After they’re completely cooled, place them in a single layer in a freezer container or zip-top bag. You can freeze them for up to two months; just label with the date so you never lose track.
Reheating
To reheat, either zap a quiche or two in the microwave for about 30 seconds, or warm them in a 325°F oven for 8–10 minutes (great if you’re doing a whole batch for a crowd). They’ll taste as fresh and fluffy as the day you made them. No need to thaw if heating from frozen—just add an extra minute or so.
FAQs
Can I use other vegetables besides bell pepper, zucchini, and spinach?
Absolutely! Mini Veggie Quiches are incredibly flexible—try mushrooms, broccoli, or even asparagus. Just remember to chop your veggies small and sauté them briefly to prevent extra moisture.
Do I have to use cheddar cheese?
Not at all—feel free to swap in any cheese you love, like Swiss, feta, or pepper jack. Each one will give the Mini Veggie Quiches its own delicious flavor personality.
How do I prevent the quiches from sticking to the pan?
Greasing your muffin tin really well with nonstick spray or olive oil is the secret. For extra insurance, you can use silicone muffin pans or even paper liners if you want perfectly shaped, easy-release quiches.
Can I make Mini Veggie Quiches ahead of time for a party?
Definitely! Bake them a day ahead and store in the fridge. Serve cold, at room temperature, or gently reheat right before your guests arrive. They hold their texture and flavor perfectly for hours.
Are Mini Veggie Quiches gluten-free?
Yes, this recipe is naturally gluten-free since there’s no crust, just the fluffy egg and veggie filling! Just double-check your cheese and add-ins to be certain if you’re cooking for someone with allergies.
Final Thoughts
If you’re craving a fun, fuss-free recipe that everyone will rave about, it’s time to give Mini Veggie Quiches a try. They’re small in size but huge in flavor and versatility. Eat them fresh, freeze a few for emergencies, or bring a batch to your next brunch and watch the magic happen. Happy quiche-making!
Print
Mini Veggie Quiches Recipe
- Total Time: 35 minutes
- Yield: 12 mini quiches
- Diet: Vegetarian, Gluten-Free
Description
These Mini Veggie Quiches are perfect for a quick and healthy breakfast or a delightful appetizer. Packed with colorful vegetables and cheesy goodness, these individual quiches are easy to make and even easier to enjoy!
Ingredients
Eggs:
6 large eggs
Whole Milk:
1/2 cup
Salt:
1/4 teaspoon
Black Pepper:
1/4 teaspoon
Cheddar Cheese:
1/2 cup shredded
Red Bell Pepper:
1/4 cup diced
Zucchini:
1/4 cup diced
Spinach:
1/4 cup chopped
Onion:
1/4 cup diced
Olive Oil:
1 tablespoon
Optional:
Fresh herbs for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F. Grease a 12-cup muffin tin with nonstick spray or olive oil.
- Sauté vegetables: In a skillet over medium heat, warm the olive oil and sauté the bell pepper, zucchini, spinach, and onion for 3–4 minutes until slightly softened.
- Whisk eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Assemble quiches: Divide the sautéed vegetables among the muffin cups, sprinkle with cheese, and pour the egg mixture over the top until each cup is three-quarters full.
- Bake: Bake for 18–20 minutes or until set and lightly golden on top.
- Serve: Cool slightly, garnish with fresh herbs if desired, and serve warm.
Notes
- These mini quiches can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Reheat in the oven or microwave before serving.
- You can substitute other vegetables like mushrooms, broccoli, or asparagus.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 90
- Sugar: 1 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 115 mg
