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
