Description
Easy and nutritious mini quiche bites packed with vegetables, perfect for busy parents and appealing to picky eaters.
Ingredients
Scale
- 1 (9 inch) pie crust
- 6 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup finely chopped vegetables (broccoli, bell peppers, spinach, etc.)
- Optional: cooked ham, bacon, or sausage, crumbled
Instructions
- Preheat oven to 375°F (190°C). Grease a mini muffin tin.
- Unroll the pie crust and cut out circles using a cookie cutter or glass, slightly larger than the muffin cups. Press the circles into the muffin cups.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in the shredded cheese and chopped vegetables (and optional meat, if using).
- Pour the egg mixture into the prepared pie crust cups, filling about two-thirds full.
- Bake for 18-22 minutes, or until the quiches are set and the crust is golden brown.
- Let cool in the muffin tin for a few minutes before removing.
- Serve warm or at room temperature. These can be stored in the refrigerator for up to 3 days and reheated gently.
Notes
- Finely chop the vegetables so they are easy for little ones to chew.
- Get your kids involved in making these! They can help stir the ingredients or place the pie crust in the muffin tin.
- These are great for meal prep. Make a batch on the weekend for quick breakfasts or snacks during the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini quiches
- Calories: Approximately 150-200
- Sugar: Low
- Sodium: Moderate
- Fat: Moderate
- Saturated Fat: Moderate
- Unsaturated Fat: Moderate
- Trans Fat: Low
- Carbohydrates: Moderate
- Fiber: Low
- Protein: High
- Cholesterol: High