Best 2 Mini Vegetable Quiches Recipes
Mini vegetable quiches are a delightful and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover vegetables. With a flaky crust, creamy custard filling, and colorful vegetable toppings, these individual quiches are sure to impress your family and friends. They can be customized to your liking by adding different types of vegetables, herbs, and cheeses. Mini vegetable quiches are also a great make-ahead meal, as they can be prepared ahead of time and reheated when you're ready to serve.
Let's cook with our recipes!
HEALTHY MINI VEGETABLE QUICHES
These low-fat, low-cal, high protein and high fiber vegetable quiches are the perfect way to start your day. Go to my Youtube or Facebook page: "Nikki Dinki Cooking" for a "How To" video on making these!
Provided by Nikki Dinki Cooking
Categories Breakfast
Time 35m
Yield 12 mini quiches, 12 serving(s)
Number Of Ingredients 13
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
Found this in a cookbook called "Favorite Brand Name Diabetic Recipes". I used whole wheat low carb tortilla's to make them more diabetic friendly. This can be easily altered to include different seasonings and vegetables according to taste. I may add cheese next time.
Provided by Narie
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Tips:
- Use fresh vegetables: Fresh vegetables will give your quiche a more vibrant flavor and color.
- Don't overcook the vegetables: Overcooked vegetables will be mushy and not as flavorful.
- Use a good quality cheese: The cheese is one of the most important ingredients in a quiche, so use a cheese that you love the taste of.
- Don't overbeat the eggs: Overbeaten eggs will make the quiche tough.
- Bake the quiche until it is set: The quiche is done baking when the center is set and a toothpick inserted into the center comes out clean.
Conclusion:
Mini vegetable quiches are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a potluck, and they can be made ahead of time. With a few simple tips, you can make mini vegetable quiches that are sure to impress your friends and family.
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