Vegetarian Mini Quiches
Perfect for brunch spreads, quick lunches, or a savory snack, these **Vegetarian Mini Quiches** are a delightful burst of flavor wrapped in golden, flaky puff pastry. Featuring a vibrant medley of baby spinach, mushrooms, red bell pepper, and creamy cheddar cheese, these bite-sized quiches are both easy to make and packed with wholesome goodness. The silky egg custard, enriched with whole milk and heavy cream, ensures each quiche is irresistibly light and fluffy. Ready in under an hour, these vegetarian delights are baked in a muffin tin, making them perfectly portioned for serving at any gathering. Whether enjoyed warm or at room temperature, these mini quiches are versatile, crowd-pleasing, and sure to become a new favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces store-bought puff pastry sheets
- 4 pieces large eggs
- 0.5 cup whole milk
- 0.5 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup baby spinach
- 0.5 cup mushrooms
- 0.5 cup red bell pepper
- 0.25 cup onion
- 0.5 cup cheddar cheese, shredded
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
On a lightly floured surface, roll out the puff pastry sheets to fit into the muffin tin cups. Gently press the pastry into each cup, trimming any excess dough hanging over the edges.
In a medium skillet, heat olive oil over medium heat. Add diced onion and sauté for about 2 minutes until translucent.
Add chopped mushrooms and red bell pepper to the skillet, and continue to cook for another 3-4 minutes, until the vegetables have softened.
Stir in the spinach, and cook until just wilted, about 1 minute. Remove the skillet from heat and let it cool.
In a mixing bowl, whisk together eggs, milk, heavy cream, salt, and black pepper until you have a smooth custard mixture.
Distribute the cooked vegetable mixture evenly into the prepared muffin cups lined with puff pastry.
Sprinkle shredded cheddar cheese over the vegetables in each cup.
Pour the egg custard mixture over the vegetables and cheese, filling each cup to about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the quiches are puffed and golden brown.
Allow them to cool slightly before removing from the muffin tin. Serve warm or at room temperature.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 13.6 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 723 mg | 56% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1178 mg | 25% | |
*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.
