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Party Mini Veggie Quiche

Delightful mini quiches filled with a medley of cooked vegetables and creamy egg custard, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Appetizer, Brunch
Cuisine: French
Calories: 180
Ingredients Method Notes

Ingredients
  

Crust and Filling
  • 1 piece pre-made pie crust Can use store-bought or homemade.
  • 6 large eggs
  • 1 cup milk Can use dairy-free alternative.
  • 1 cup mixed vegetables Diced bell peppers, spinach, and onions work great.
  • 1 cup shredded cheese Cheddar or mozzarella.
  • Salt and pepper To taste.
  • Optional spices Like cayenne or Italian herbs for added flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Unroll the pre-made pie crust into a muffin tin, pressing it gently into each cup.
  3. In a skillet over medium heat, sauté your mixed vegetables for about 3-5 minutes until softened.
  4. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and any optional spices. Stir in the sautéed veggies and shredded cheese.
  5. Pour the egg mixture into each pie crust until they are filled about three-quarters full.
  6. Place the muffin tin in the oven and bake for 20-25 minutes, or until the quiches are set and the tops are slightly golden.
  7. Allow the mini quiches to cool for a few minutes before gently removing them from the muffin tin. Serve warm.

Notes

Customize the vegetables as desired. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze individually.