Mini Vegetable Quiches
Perfect for breakfast, brunch, or on-the-go snacking, these Mini Vegetable Quiches are a delightful blend of fresh, vibrant ingredients and comforting flavors. Each tender, golden-baked quiche is packed with protein-rich eggs, sautéed red bell peppers, zucchini, and spinach, all topped with melty cheddar cheese for a perfectly savory bite. Make them with or without the crispy phyllo pastry base for added versatility, and enjoy a gluten-free option by skipping the pastry altogether. Ready in just 35 minutes, these bite-sized quiches are prepped in a muffin tin for effortless portioning and can be served warm or at room temperature. They’re an ideal make-ahead recipe, staying fresh for up to three days in the fridge. Whether you're catering a brunch or meal prepping for the week, these easy-to-make vegetable quiches bring a burst of flavor to any table.
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Recipe Information
Ingredients
- 6 Large eggs
- 0.5 cup Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 Red bell pepper, diced
- 0.5 cup Zucchini, diced
- 1 cup Spinach, chopped
- 1 cup Cheddar cheese, shredded
- 12 Phyllo pastry sheets, cut into squares (optional)
- Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray or line with phyllo pastry squares for a crispy base.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in a skillet over medium heat. Add the diced red bell pepper and zucchini, cooking for 4-5 minutes until softened. Stir in the chopped spinach and cook for an additional 2 minutes until wilted.
Distribute the cooked vegetables evenly among the prepared muffin tin cups.
Sprinkle a layer of shredded cheddar cheese over the vegetables in each cup.
Pour the egg mixture evenly into each muffin cup until just below the rim.
Bake in the preheated oven for 18-20 minutes or until the quiches are puffed and set in the middle.
Let the quiches cool in the pan for 5 minutes before running a knife around the edges to release them, if needed.
Serve warm or at room temperature. These can also be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 3267 mg | 142% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 11.7 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 1235 mg | 95% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
