Description
Easy and nutritious mini veggie quiches perfect for kids and poolside snacks. These bite-sized treats are simple to make and packed with hidden vegetables.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/4 cup finely chopped bell pepper
- 1/4 cup finely chopped spinach or zucchini
- Salt to taste
- Black pepper to taste
- Optional: Mini phyllo shells or puff pastry squares for crust
Instructions
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with paper liners. If using crusts, press them into the muffin cups.
- In a medium bowl, whisk together the eggs and milk until well combined.
- Stir in the shredded cheese and finely chopped vegetables. Season with salt and pepper.
- Pour the egg mixture into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until the quiches are set and lightly golden around the edges.
- Let the mini quiches cool slightly in the tin before removing them.
- Serve warm or at room temperature.
Notes
- Finely chop vegetables so picky eaters are less likely to notice them.
- Make a large batch ahead of time for easy grabbing.
- Store cooled quiches in an airtight container in the refrigerator for up to 3-4 days.
- Mini quiches freeze well. Cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 mini quiche
- Calories: 80-100
- Sugar: 1-2g
- Sodium: 100-150mg
- Fat: 6-8g
- Saturated Fat: 2-3g
- Unsaturated Fat: 3-5g
- Trans Fat: 0g
- Carbohydrates: 2-4g
- Fiber: 0.5-1g
- Protein: 4-5g
- Cholesterol: 70-80mg