Vegetarian Mini Quiche
Elevate your brunch game with these irresistible Vegetarian Mini Quiches, perfect for bite-sized indulgence and packed with vibrant flavors. Crafted with a buttery pie crust base, these savory delights feature a rich and creamy egg custard infused with sautéed vegetables like spinach, mushrooms, bell peppers, and onions, all perfectly seasoned with salt and pepper. A generous sprinkle of cheddar cheese melts into the filling for a cheesy finish that complements every bite. These mini quiches are baked to golden perfection in a muffin tin, making them ideal for entertaining or meal prepping. Ready in just 45 minutes, they’re a crowd-pleasing option for vegetarians and anyone who loves fresh, wholesome flavors. Serve them as appetizers, party snacks, or a satisfying breakfast-on-the-go! Keywords: vegetarian mini quiche recipe, easy mini quiche, brunch appetizers, muffin tin recipes, vegetarian brunch ideas.
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Recipe Information
Ingredients
- 1 package Pie crust
- 4 large Eggs
- 0.5 cup Heavy cream
- 0.5 cup Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Onion
- 0.5 cup Bell pepper
- 1 cup Spinach
- 0.5 cup Mushrooms
- 1 cup Cheddar cheese
- 1 tablespoon Butter
Instructions
Preheat the oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin.
Roll out the pie crust and cut out 12 circles using a round cutter or a glass. Press each round into the muffin cups, crimping the edges as needed.
In a skillet, heat the butter over medium heat. Add the chopped onion, bell pepper, spinach, and mushrooms. Sauté until the vegetables are softened, about 5-7 minutes. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until well combined.
Stir the sautéed vegetables and shredded cheddar cheese into the egg mixture.
Spoon the egg mixture into the prepared pastry-lined muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the quiches are puffed and the edges of the pastry are golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 1024 mg | 342% | |
| Sodium | 3319 mg | 144% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 20.3 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 795 mg | 61% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1640 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.
