Description
Easy mini crustless quiches packed with summer vegetables, perfect for kids.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk (any kind)
- 1/4 teaspoon salt
- Pinch of black pepper
- 1 cup finely chopped mixed summer vegetables (like zucchini, bell peppers, corn, spinach)
- 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in the chopped vegetables and shredded cheese.
- Pour the mixture into the prepared mini muffin cups, filling each about two-thirds full.
- Bake for 15-20 minutes, or until the quiches are set and lightly golden around the edges.
- Let cool slightly in the tin before serving.
Notes
- You can use any finely chopped vegetables your kids like.
- These quiches can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Mini quiches are great for breakfast, lunchboxes, or snacks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 mini quiches
- Calories: 150
- Sugar: 2g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 190mg