Description
These Mini Vegetable Quiche are soft, creamy, and packed with fresh vegetables inside a buttery crust. Perfect for brunch, snacks, or meal prep, they are easy to make and full of comforting flavor.
Ingredients
Scale
- 1 sheet shortcrust pastry
- 4 large eggs
- 120 ml milk
- 60 ml cream
- 1 cup chopped spinach
- 1/2 cup diced bell peppers
- 1/2 cup chopped mushrooms
- 1/2 cup grated cheese
- 1 small onion, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 180°C (350°F).
- Cut pastry and fit into muffin tin.
- Sauté onion, mushrooms, and peppers.
- Add spinach and cook briefly.
- Whisk eggs, milk, cream, salt, and pepper.
- Add vegetables and cheese into cups.
- Pour egg mixture over filling.
- Bake for 20–25 minutes until set.
- Cool slightly and serve.
Notes
Sauté vegetables to avoid soggy quiche. You can swap vegetables based on what you have. These freeze well and reheat easily in the oven.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg