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White tray with vegetarian egg cups.

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
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Prep Time: 10 minutes
Cook Time: 10 minutes
Baking Time:: 10 minutes
Total Time: 30 minutes
Course: Appetizer, brunch
Cuisine: American
Servings: 15 Mini Quiche

Ingredients

  • 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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