Vegetable Quiche Cups are a bite-sized, savory delight, perfect for breakfast, brunch, or a light meal. Packed with fresh vegetables, eggs, and cheese, these mini quiches offer a crispy, golden crust and a creamy, flavorful filling.
Ingredients:
- 1 package of mini tart or muffin pastry shells (store-bought or homemade)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 bell pepper, diced
- 1 cup spinach, chopped
- 1/2 cup shredded cheese (cheddar, Swiss, or a mix)
- 4 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Fresh herbs for garnish (optional)
Steps:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or tartlet pan if you’re not using pre-made pastry shells.Sauté the Vegetables:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking for about 5-7 minutes until soft. Stir in the spinach and cook for another 2 minutes until wilted. Remove from heat and set aside to cool.Prepare the Egg Mixture:
In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using). Stir in the shredded cheese and cooled vegetables.Fill the Pastry Shells:
Carefully spoon the vegetable and egg mixture into the mini pastry shells, filling each almost to the top.Bake:
Place the filled muffin tin in the oven and bake for 20-25 minutes, or until the quiche cups are set and lightly golden on top. You can check for doneness by inserting a toothpick; it should come out clean.Cool and Serve:
Let the quiche cups cool for a few minutes before serving. Garnish with fresh herbs if desired, and enjoy warm.
These Vegetable Quiche Cups are an easy and delicious way to enjoy a savory breakfast or snack. They’re perfect for meal prepping, parties, or just a quick, satisfying bite on the go!
