Mini Vegetable Quiches

Perfect for breakfast, brunch, or on-the-go snacking, these Mini Vegetable Quiches are a delightful blend of fresh, vibrant ingredients and comforting flavors. Each tender, golden-baked quiche is packed with protein-rich eggs, sautéed red bell peppers, zucchini, and spinach, all topped with melty cheddar cheese for a perfectly savory bite. Make them with or without the crispy phyllo pastry base for added versatility, and enjoy a gluten-free option by skipping the pastry altogether. Ready in just 35 minutes, these bite-sized quiches are prepped in a muffin tin for effortless portioning and can be served warm or at room temperature. They’re an ideal make-ahead recipe, staying fresh for up to three days in the fridge. Whether you're catering a brunch or meal prepping for the week, these easy-to-make vegetable quiches bring a burst of flavor to any table.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 6 Large eggs
• 0.5 cup Milk
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Olive oil
• 0.5 Red bell pepper, diced
• 0.5 cup Zucchini, diced
• 1 cup Spinach, chopped
• 1 cup Cheddar cheese, shredded
• 12 Phyllo pastry sheets, cut into squares (optional)
• 0 Non-stick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray or line with phyllo pastry squares for a crispy base.

Step 2

In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.

Step 3

Heat the olive oil in a skillet over medium heat. Add the diced red bell pepper and zucchini, cooking for 4-5 minutes until softened. Stir in the chopped spinach and cook for an additional 2 minutes until wilted.

Step 4

Distribute the cooked vegetables evenly among the prepared muffin tin cups.

Step 5

Sprinkle a layer of shredded cheddar cheese over the vegetables in each cup.

Step 6

Pour the egg mixture evenly into each muffin cup until just below the rim.

Step 7

Bake in the preheated oven for 18-20 minutes or until the quiches are puffed and set in the middle.

Step 8

Let the quiches cool in the pan for 5 minutes before running a knife around the edges to release them, if needed.

Step 9

Serve warm or at room temperature. These can also be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	1146.3 grams (1146.3g)

Amount per serving	% Daily Value*
Calories	1711

Total Fat 95.70g	123%
Saturated Fat 39.30g	197%
Polyunsaturated Fat 1.40g
Cholesterol 1247mg	416%
Sodium 3267mg	142%
Total Carbohydrate 146.90g	53%
Dietary Fiber 4.30g	15%
Total Sugars 11.70g
Protein 84.20g	168%

Vitamin D 318IU	1589%
Calcium 1235mg	95%
Iron 13mg	72%
Potassium 1668mg	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.

Source of Calories

Fat: 48.2%

Protein: 18.9%

Carbs: 32.9%