Description
Mini Vegetable & Cheese Quiches are flaky, buttery pastry shells filled with creamy egg custard, melted cheese, and colorful vegetables.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 4 large eggs
- ½ cup milk or cream
- 1 cup shredded cheese (cheddar or gruyère)
- ½ cup chopped bell peppers
- ¼ cup diced onion
- ¼ cup spinach, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and grease a muffin tin or mini tart pans.
- Cut puff pastry into circles and press into each cavity.
- Sauté onions, peppers, and spinach in olive oil until just softened.
- Whisk eggs, milk, salt, and pepper together in a bowl.
- Add a spoonful of sautéed veggies and shredded cheese to each pastry shell.
- Pour egg mixture to fill just below the rim.
- Bake for 20–25 minutes until golden and puffed. Let cool slightly before serving.
Notes
- Feel free to customize the vegetables based on your preference.
- These quiches can be made ahead of time and reheated.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg