Description
Easy mini crustless quiches packed with summer vegetables, perfect for kids and busy parents.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup finely chopped zucchini
- 1/2 cup finely chopped bell pepper (any color)
- 1/4 cup finely chopped onion
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- Heat olive oil in a skillet over medium heat. Add zucchini, bell pepper, and onion. Cook until vegetables are tender, about 5-7 minutes. Let cool slightly.
- In a medium bowl, whisk together eggs, milk, salt, and pepper.
- Stir in cooked vegetables and shredded cheese.
- Pour the mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until the quiches are set and lightly golden around the edges.
- Let cool in the muffin tin for a few minutes before removing.
Notes
- These quiches can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven.
- Feel free to use other finely chopped vegetables your kids enjoy, like spinach, broccoli, or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 70
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 95mg