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Mini Summer Veggie Quiches Recipe

Mini Summer Veggie Quiches Recipe: A Wholesome Delight

Mini Summer Veggie Quiches Recipe showcases colorful produce and embodies summer dining essence, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 4 minutes
Total Time 41 minutes
Servings: 12 quiches
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Puff Pastry Keep chilled for optimal puffing.
  • 2 tablespoons Melted Butter For brushing the pastry.
For the Custard
  • 3 large Eggs Binding agent for the custard.
  • 1 cup Whole Milk Can substitute with almond or oat milk.
  • 1/2 cup Heavy Cream May be replaced with coconut cream.
For the Fillings
  • 1 cup Sharp Cheddar Cheese Can swap with mozzarella or goat cheese.
  • 1/2 cup Feta Cheese Substitute with ricotta for a creamier texture.
  • 1 cup Zucchini Can use asparagus or corn.
  • 1/2 cup Red Bell Pepper Diced onions can be an alternative.
  • 1/2 cup Cherry Tomatoes Burst with flavor when baked.
  • 1/4 cup Fresh Basil Can replace with parsley.
  • 2 tablespoons Chives Provides a mild onion taste.
Seasoning
  • 1 teaspoon Black Pepper Adds subtle heat.
  • 1/2 teaspoon Smoked Paprika Optional for added depth.

Equipment

  • 12-cup mini muffin tin
  • Mixing bowl
  • Whisk
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled puff pastry on a floured surface to about 1/8-inch thickness.
  3. Cut circles from the rolled pastry using a 2-inch round cutter and fit them into a greased 12-cup mini muffin tin.
  4. Brush the tops of the pastry cups with melted butter and sprinkle with sea salt.
  5. In a mixing bowl, whisk together eggs, whole milk, heavy cream, sharp cheddar, feta cheese, vegetables, fresh herbs, black pepper, and smoked paprika until smooth.
  6. Spoon the custard mixture into each pastry cup, filling them about three-quarters full.
  7. Bake for 18-22 minutes until puffed and golden brown.
  8. Remove from oven and let cool for 3-4 minutes before lifting each quiche from the tin.
  9. Garnish with fresh chives or basil before serving.

Nutrition

Serving: 1quicheCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Ensure the puff pastry is chilled to create a flaky texture. Store leftovers in an airtight container for up to 3 days in the fridge.

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