Best Savory Vegetable Mini Quiches Recipes

Savory Vegetable Mini Quiches image

Provided by CookingONTheSide

Categories Savory

Time 30m

Yield 24 appetizers, 24 serving(s)

Number Of Ingredients 10

1 (15 ounce) package refrigerated pie crusts (2 crusts)
1/2 cup milk
2 eggs
4 slices bacon, crisply cooked, drained and chopped
1/2 cup zucchini, finely chopped
1/2 cup mushroom, finely chopped
1 green onion, with top and sliced
1/2 cup cheddar cheese, shredded
1 garlic clove, pressed
ground black pepper, dash

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.

Nutrition Facts : Calories 128.4, Fat 8.9, SaturatedFat 3.2, Cholesterol 23.4, Sodium 169.5, Carbohydrate 9.3, Fiber 0.2, Sugar 0.9, Protein 2.6

Healthy Mini Vegetable Quiches image

Provided by Nikki Dinki Cooking

Categories Breakfast

Time 35m

Yield 12 mini quiches, 12 serving(s)

Number Of Ingredients 13

8 ounces baby portabella mushrooms
1 medium leek
1/2 medium red pepper
1/2 medium green pepper
3 garlic cloves
salt
pepper
3 eggs
7 egg whites
1 cup 1% low-fat milk
1 teaspoon paprika
1/2 teaspoon hot sauce
1/4 cup parmesan cheese

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.