These vegetable quiche cups are the perfect grab-and-go breakfast or snack option. Packed with nutritious vegetables and flavorful spices, these mini quiches are a great way to start your day or satisfy your hunger. Best of all, they can be easily made ahead of time and enjoyed warm or at room temperature. These quiche cups are not only delicious, but also provide a good source of protein and essential nutrients. Give them a try and enjoy a flavorful and convenient meal!
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- ½ cup diced bell peppers
- ½ cup diced zucchini
- ½ cup diced mushrooms
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 4 large eggs
- ½ cup milk
- ¾ cup shredded cheddar cheese
- ½ cup chopped spinach
- 12 store-bought mini pie crusts or homemade crusts
Directions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion, bell peppers, zucchini, mushrooms, garlic, salt, black pepper, thyme, and oregano. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
- In a mixing bowl, whisk together the eggs and milk until well combined. Stir in the cheddar cheese and chopped spinach.
- Divide the cooked vegetables evenly among the 12 mini pie crusts.
- Pour the egg mixture over the vegetables in each pie crust, filling them almost to the top.
- Place the filled pie crusts on a baking sheet and transfer to the preheated oven.
- Bake for 20-25 minutes, or until the quiche cups are set and the crusts are golden brown.
- Remove from the oven and let cool for a few minutes before serving.
- Once cooled, these quiche cups can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve warm or at room temperature. Enjoy!
