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

Savory Vegetable Quiche image

Provided by Jo Zimny

Categories Eggs

Time 1h30m

Number Of Ingredients 17

FOR THE SAVORY PIE CRUST:
1 1/2 c blanced almond meal
1/2 tsp sea salt
1/2 tsp baking soda
1 Tbsp scallions-green and white parts-minced
1/4 c grapeseed oil
1 Tbsp water
FOR THE FILLING:
2 Tbsp grapeseed oil
1 medium onion, thin sliced
2 c broccoli, sliced into small speers, about 1 head
1 clove garlic, thin sliced
1 c mushrooms, thin sliced (i used cremini)
1/4 c finely chopped sun-dried tomatoes (dry packed)
3 large eggs, whisked
4 oz goat cheese, crumbled
1/2 tsp sea salt

Steps:

1. FOR THE CRUST: Preheat the oven to 350'F
2. In a large bowl, combine the almond flour, salt, baking soda and scallions.
3. In a medium bowl whisk the grapeseed oil and water together until combined.
4. Stir the went ingredients into the almond flour mixture and thoroughly combine.
5. Press the dough into a 91/2 inch deep pie pan.
6. Bake for 12-15 minutes until golden brown. Remove from the oven and cool completely before filling!! If you like, leave the oven on to cook the pie.
7. FOR THE FILLING:
8. Heat the grapeseed oil in a large skillet over medium heat. Saute the onion for 8-10 minutes or until translucent and soft.
9. While the onion is sauteing steam the broccoli until it's bright green. Add the steamed broccoli, garlic, mushrooms and tomato to the onions in the saute pan and continue cooking for another 15-20 minutes or until the broccoli is soft. Cool for a few minutes.
10. Whisk the eggs and add the goat cheese and salt and mix well. Add the vegetables to the eggs and give a good stir to combine.
11. Put into the prepared crust and bake for an additional 30-35 minutes until the filling is firm and cooked through. Cool for 30 minutes before serving.
12. Enjoy!