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Mini Vegetable Quiche Yum
These kid friendly Mini Vegetable Quiche are easy to put together. Great to serve as appetizers at parties or as a quick snack.
Mini Vegetable Quiche
Course appetizer, brunch
Cuisine american
Prep Time
10 minutes

Cook Time
30 minutes
Servings
Mini Quiche
Ingredients
  • 2 tsp Oil
  • ¼ cup Onion, finely chopped
  • ½ cup Peppers, finely chopped
  • 1 Garlic cove, finely minced
  • To taste Salt Pepper
  • As needed Finely chopped Herbs of choice, I used Parsley & Basil
  • 3 Large Eggs, whisked
  • ¼ cup milk
  • ¼ cup Cheese (optional)
  • As needed Mini Fillo Pastry Cups (optional)
Course appetizer, brunch
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Mini Quiche
Ingredients
  • 2 tsp Oil
  • ¼ cup Onion, finely chopped
  • ½ cup Peppers, finely chopped
  • 1 Garlic cove, finely minced
  • To taste Salt Pepper
  • As needed Finely chopped Herbs of choice, I used Parsley & Basil
  • 3 Large Eggs, whisked
  • ¼ cup milk
  • ¼ cup Cheese (optional)
  • As needed Mini Fillo Pastry Cups (optional)
Mini Vegetable Quiche
Instructions
  1. Preheat the oven to 350F. Place the phyllo pastry cups on a baking sheet. Otherwise grease a mini cupcake pan.
  2. Heat oil in a skillet, add the onion, peppers, garlic and cook till tender, about 6~8 minutes. Season with salt and pepper. Cool slightly.
  3. 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 and mix well.
  4. Put about 1tbsp of the egg mixture in the pastry cups. If using cupcake pan, fill them 2/3rds full with the mixture and bake for 8~10 minutes or until the eggs are set and a cake tester inserted into the center comes out clean.
  5. Serve warm or at room temperature.
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