Go Back
Quiches have long been celebrated for their versatility, bridging the worlds of breakfast, brunch, and light dinners. These savory pies, with their creamy filling and flaky crust, can be tailored to fit any palate or occasion. Whether served at an elegant brunch, a casual picnic, or a cozy family dinner, quiches are a crowd-pleaser that appeals to both vegetarians and meat-lovers alike. Among the myriad of quiche recipes, the Sunny Garden Mini Veggie Quiches stand out as a fresh and vibrant option. They are not only delightful in taste but also visually appealing, making them perfect for gatherings and meal prep alike.

Mini Summer Veggie Quiches

Discover the delightful world of Sunny Garden Mini Veggie Quiches with this easy and nutritious recipe. Perfect for breakfast, brunch, or light dinners, these bite-sized quiches feature a vibrant mix of fresh summer vegetables like bell peppers, zucchini, and spinach, all nestled in a flaky crust. Quick to prepare and versatile, they allow for endless customization to suit any taste. Enjoy delicious flavors while boosting your vegetable intake—ideal for meal prep or entertaining!
Print Recipe Pin Recipe

Ingredients
  

1 pre-made pie crust (or 2 sheets of puff pastry)

6 large eggs

1 cup milk

1 cup shredded cheese (cheddar, feta, or mozzarella)

1 cup diced summer vegetables (zucchini, bell pepper, cherry tomatoes, and corn)

1/2 cup finely chopped onion

1 clove garlic, minced

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

Fresh herbs for garnish (basil or chives)

Instructions
 

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray or oil to prevent sticking.

    Prepare the crust: Roll out the pie crust on a lightly floured surface or use puff pastry sheets to line each muffin cup, ensuring to press it down firmly. Trim any excess crust hanging over the edges.

      Sauté the vegetables: In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion and garlic until fragrant (about 2-3 minutes). Add the diced zucchini, bell pepper, and corn, cooking until softened, approximately 5-7 minutes. Season lightly with salt and pepper, then remove from heat.

        Whisk the egg mixture: In a large mixing bowl, whisk together the eggs and milk. Season the mixture with oregano, salt, and pepper. Stir in the shredded cheese and the sautéed vegetables, combining everything well.

          Fill the crusts: Pour the egg and veggie mixture into each mini crust, filling them approximately 3/4 full to allow for rising during baking.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the quiches are set and golden brown on top. A toothpick inserted in the center should come out clean.

              Cool and Serve: Remove the quiches from the oven and allow to cool for a few minutes. Carefully lift them from the muffin tin and garnish with fresh herbs before serving warm or at room temperature.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 mini quiches