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Mini Summer Veggie Quiches Recipe

Delicious Mini Summer Veggie Quiches Recipe for Wholesome Fun

These Mini Summer Veggie Quiches are a delightful blend of flavors and colors, perfect for a wholesome meal or snack any time of the day.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 4 minutes
Total Time 34 minutes
Servings: 12 quiches
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Frozen Puff Pastry Keep it chilled for the best texture.
  • 2 tablespoons Melted Butter Brush on the pastry for a golden finish.
  • 1 pinch Sea Salt Enhances flavor.
For the Custard
  • 4 large Large Eggs Ensure at room temperature.
  • 1 cup Whole Milk Can substitute with non-dairy milk.
  • 1/2 cup Heavy Cream Coconut cream works well as a substitute.
For the Fillings
  • 1 cup Sharp Cheddar Cheese Bold flavor; mozzarella is milder.
  • 1/2 cup Feta Cheese Creamy and tangy; can use goat cheese.
  • 1 cup Diced Zucchini Fresh and crisp; substitute with asparagus if desired.
  • 1 cup Diced Red Bell Pepper Sweet and colorful; sweet corn is an alternative.
  • 1 cup Halved Cherry Tomatoes Juicy and vibrant; any diced tomato may substitute.
  • 1/4 cup Chopped Fresh Basil Fragrant; can substitute with parsley or thyme.
  • 2 tablespoons Chopped Chives Mild onion flavor; can use green onions.
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Smoked Paprika Optional, adds smokiness.

Equipment

  • oven
  • Muffin tin
  • mixing bowl
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin lined with paper liners.
  2. Thaw and roll out the puff pastry to about 1/8-inch thickness, then cut out 2-inch circles.
  3. Fit the pastry circles into the greased muffin tin and brush with melted butter and a pinch of salt.
  4. Whisk together eggs, whole milk, heavy cream, and both cheeses until smooth.
  5. Fold in zucchini, red bell pepper, cherry tomatoes, and basil into the custard mixture.
  6. Fill each pastry cup with the mixture, leaving a little space at the top.
  7. Bake for 18-22 minutes until golden and a knife comes out clean from the center.
  8. Cool in the tin for 3-4 minutes before serving warm or at room temperature.

Nutrition

Serving: 1quicheCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

For best results, chill ingredients and avoid soggy crusts by drying vegetables prior to mixing in the custard.

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