Mini Vegetable Quiche Recipe

Looking for a kid friendly vegetarian snack? Then try this mini vegetable quiche recipe. It is a very easy to make recipe that takes just a few minutes to put together.

They are delicious and great to customize with your favorite veggies. Just use what your kids like. Serve as an appetizer at parties or as a quick afternoon snack.

About the recipe

Having a few kid friendly snack recipes in ones repertoire is very important. These veggie pizza pinwheels and these mini vegetable uthappam are some of my kids favorites.

Today I have a mini vegetable quiche recipe that is perfect for kids. A simple creamy egg based custard is packed with vegetables and baked until set. This is a very easy recipe to make and takes just a few minutes to put together.

As the name suggests, these are the mini version of regular quiche. Since they are individually portioned they are great to serve as appetizer at parties or as an after school snack.

The best part of this this recipe is that the recipe is easy to customize. Change up the vegetables and use what your kids love. I use finely chopped onion and peppers here, but spinach, cabbage, peas, broccoli etc. are all great options. Sometimes I also add some cheese.

You can make these as crustless quiche by baking them directly in a mini muffin/ cupcake pan. Or use store bought phyllo/ fillo pastry cups, like I did. But store bought pie crust cut into rounds and baked in a muffin pan is also a great option.

I love making this mini veggie quiche recipe for kids' parties and it is always a big hit with both kids and adults. Try these mini vegetarian quiches out and I am sure you will love them as much as we do.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make these mini veggie quiche recipe:

• Eggs ~ I use large eggs.
• Milk ~ either dairy or non-dairy unsweetened milk.
• Vegetables ~ onion and peppers are my kids favorite. But spinach, cabbage, peas, broccoli etc. are all great options.
• Garlic, cilantro or parsley.
• Salt & Pepper
• Grated cheese (optional) ~ cheddar or mozzarella or any of your favorite cheese.
• Frozen phyllo/ fillo pastry cups

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this mini vegetarian quiche appetizer recipe:

Preheat the oven to 350°F. If using phyllo pastry cups, remove all of the packaging and place them on a baking sheet. Otherwise grease a mini cupcake/ muffin pan.

Heat oil in a medium size skillet on medium heat. Add the onion, peppers, garlic and cook till tender. Season with salt and pepper. Remove from heat and cool slightly.

Whisk the eggs, milk and season with salt & pepper. Keep in mind that the veggies are also seasoned with salt - so go easy on salt. Stir in cheese, if using. Add the cooked veggies, cilantro or parsley and mix well.

Put about 1 tablespoon of the egg mixture in the pastry cups. If using cupcake pan, fill them ⅔rds full with the mixture. Bake until the eggs are set and a cake tester inserted into the center comes out clean.

Serve warm or at room temperature.

Expert Tips

• You can easily double or triple the recipe.
• Either dairy or non-dairy unsweetened milk will work in here.
• Onion, bell peppers, spinach, cabbage, peas, broccoli etc. are all great veggie options to add to these mini vegetable quiche.
• You can use some of the veggies raw, but make sure to cook the extra moisture off of spinach, broccoli etc.
• Here are a few ideas on how to make these mini quiches:
  • vegetarian crustless quiche ~ add the egg mixture directly into lightly greased mini muffin/ cupcake pan. Bake at 350°F for 13~ 15 minutes or until the eggs are set.
  • mini filo quiche ~ use store bought phyllo/ fillo pastry cups and follow the recipe as written.
  • You can also use store bought pie crust cut into rounds and blind bake them in a muffin pan until crispy. Then add the egg mixture and bake until set.
• These mini quiche bites are great to make ahead. Simply cool the baked quiche and store them in an airtight container. Reheat them in an 350°F baked oven until heated through, about 10~12 minutes.

You might also like

Here are a few more recipes with eggs that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Mini Vegetable Quiche

Mini Vegetable Quiche are an easy to make and very delicious recipe. Serve as an appetizer at parties or as a quick afternoon snack.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 10 mins

Baking Time:: 10 mins

Total Time: 30 mins

Course: Appetizer, brunch

Cuisine: American

Servings: 15 Mini Quiche

Ingredients

1x2x3x

• 15 Mini Fillo Pastry Cups (optional)
• 2 teaspoons Oil
• 1 Small Onion or Shallot, finely chopped
• ½ Small Bell Pepper (any color), finely chopped
• 1 Garlic clove, finely minced
• To taste Salt & Pepper
• 2 Large Eggs, whisked
• ¼ cup Milk, dairy or sweetened non-dairy
• 2 tablespoons Cheese (optional)
• 1 tablespoon Cilantro or Parsley, finely chopped

Instructions

• Preheat the oven to 350°F. If using phyllo pastry cups, remove all of the packaging and place them on a baking sheet. Otherwise grease a mini cupcake/ muffin pan.
  15 Mini Fillo Pastry Cups (optional)
• Heat oil in a medium size skillet on medium heat. Add the onion, peppers, garlic and cook till tender, about 6~8 minutes. Season with salt and pepper. Remove from heat and cool slightly.
  2 teaspoons Oil, 1 Small Onion or Shallot, finely chopped, ½ Small Bell Pepper (any color), finely chopped, 1 Garlic clove, finely minced, To taste Salt & Pepper
• Whisk the eggs, milk and season with salt & pepper. Keep in mind that the veggies are also seasoned with salt - so go easy on salt. Stir in cheese, if using. Add the cooked veggies, cilantro or parsley and mix well.
  2 Large Eggs, whisked, ¼ cup Milk, dairy or sweetened non-dairy, 2 tablespoons Cheese (optional), 1 tablespoon Cilantro or Parsley, finely chopped, To taste Salt & Pepper
• Put about 1 tablespoon of the egg mixture in the pastry cups. If using cupcake pan, fill them ⅔rds full with the mixture. Bake for 13~15minutes or until the eggs are set and a cake tester inserted into the center comes out clean.
• Serve warm or at room temperature.

Video

Notes

• You can easily double or triple the recipe.
• Either dairy or non-dairy unsweetened milk will work in here.
• Onion, bell peppers, spinach, cabbage, peas, broccoli etc. are all great veggie options to add to these mini vegetable quiche.
• You can use some of the veggies raw, but make sure to cook the extra moisture off of spinach, broccoli etc.
• Here are a few ideas on how to make these mini quiches:
  • vegetarian crustless quiche ~ add the egg mixture directly into lightly greased mini muffin/ cupcake pan. Bake at 350°F for 13~15 or until the eggs are set.
  • mini filo quiche ~ use store bought phyllo/ fillo pastry cups and follow the recipe as written.
  • You can also use store bought pie crust cut into rounds and blind bake them in a muffin pan until crispy. Then add the egg mixture and bake until set.
• These mini quiche bites are great to make ahead. Simply cool the baked quiche and store them in an airtight container. Reheat them in an 350°F baked oven until heated through, about 10~12 minutes.

Nutrition

Serving: 1Mini Quiche | Calories: 39kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 32mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 0.1mg

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