Best Mini Vegetable Quiches Recipes

HEALTHY MINI VEGETABLE QUICHES

Steps:

• Sauté mushrooms for 2-3min in a pan sprayed with cooking spray over med heat.
• Add leeks, peppers and garlic and saute for another 5-7min.
• Add salt and pepper to taste.
• Turn off heat and put aside to semi-cool.
• Beat together eggs, milk, paprika, and hot sauce.
• Spray a muffin pan and pour egg mixture in muffin tins filling them 3/4 of the way full.
• Then add the vegetable mixture to each one and top with Parmesan cheese.
• Bake at 350 for approx 25min until golden brown.
• Eat immediately or cool on cooling rack and store in the fridge.
• To reheat put them on high in the microwave for 30sec to 1min or in the toaster oven on 400 degrees for 7-10min.

MINI VEGETABLE QUICHES

Steps:

• Saute vegetables (I used red & green bell peppers and zucchini,) green onions and 2 tablespoons of butter until tender.
• Grease 6 (6-ounce)custard cups.
• Arrange 4 tortilla pieces into the custard cups placing the points at the center of the bottom of each cup and pressing them down to form the shape of the cup.
• Divide the sauteed vegetables evenly between the custard cups.
• Combine Egg Beaters, milk and basil (I used fresh basil) and pour evenly into the cups.
• Place the cups onto a baking sheet and bake at 375 degrees for 20 to 25 minutes, until egg mixture if firm and toothpick inserted in the center comes out clean.
• Let it sit 5 minutes before serving.

SAVORY VEGETABLE MINI QUICHES

Steps:

• Preheat oven to 375 degrees.
• Let pie crusts stand at room temperature 15 minutes.
• Lightly spray mini-muffin pan with vegetable oil.
• Whisk milk and eggs in bowl.
• To bowl, add the bacon, zucchini, mushrooms, green onion, cheese, garlic and black pepper to bowl.
• Set aside.
• On lightly floured surface, roll one crust to a 12-inch circle.
• Cut out 12 pastry pieces, using a round cutter (scalloped cutters look pretty).
• Press one pastry piece into each muffin cup.
• Repeat with remaining crust to fill remaining muffin cups.
• Fill each muffin cup with a rounded scoop of vegetable mixture.
• Bake 17-20 minutes or until crusts are light golden brown.
• Cool in pan 2 minutes; carefully remove mini quiches from pan.
• Serve warm.