Savory Vegetable Mini Quiches
Perfect for brunches, appetizers, or a savory snack, these **Savory Vegetable Mini Quiches** are a delectable combination of fresh veggies and creamy egg custard baked to perfection in buttery, pre-made tart shells. Packed with vibrant flavors from sautéed onions, red bell peppers, zucchini, and spinach, these bite-sized quiches are elevated with a touch of shredded cheddar cheese and a hint of optional paprika for a mild kick. Ready in just 40 minutes and brimming with wholesome ingredients, they’re as easy to prepare as they are delightful to eat. Garnished with fresh parsley, these versatile mini quiches are a crowd-pleasing recipe ideal for any occasion. Keywords: savory quiche, mini quiche recipe, vegetable quiche, easy brunch ideas.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 medium red bell pepper, finely diced
- 1 small zucchini, finely diced
- 1 cup baby spinach, chopped
- 6 eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
- 12 pieces pre-made mini tart shells
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin if you're not using pre-made tart shells.
Heat the olive oil in a medium-sized skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the red bell pepper and zucchini to the skillet. Cook for another 5 minutes until the vegetables are tender.
Stir in the chopped spinach and cook for an additional 1-2 minutes until wilted. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, shredded cheese, salt, black pepper, and paprika (if using).
Add the sautéed vegetables to the egg mixture and stir until evenly combined.
Place the pre-made mini tart shells onto a baking sheet or use a greased muffin tin. Fill each shell (or muffin cup) about two-thirds full with the vegetable and egg mixture.
Bake in the preheated oven for 20-25 minutes, or until the quiches are set in the middle and slightly golden on top.
Remove from the oven and allow the quiches to cool for 5 minutes before carefully removing them from the tart shells or muffin tin.
Garnish with fresh parsley and serve warm. Enjoy your savory vegetable mini quiches!
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1259 mg | 420% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 39.9 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 1427 mg | 110% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2112 mg | 45% | |
*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.
