This is an easy vegetarian mini quiche recipe that uses different vegetables. It is a beautiful dish that can be made for many occasions.
Why I love this recipe
I love quiche! It is versatile, easy to make, great for breakfast or brunch, makes an excellent appetizer, and is a handsome dish!
You can make this in advance and have it ready in the fridge for your family. It is excellent for school, work, a picnic, and anything in between.
When I am in a hurry, I usually make a crustless quiche because it is easy to put together and has fewer carbs, but let's face it: the crust is the best part of this dish.
It is the most time-consuming to make, but it is all worth it.
This time though, as my daughter was going to a party and needed some appetizers to bring with her, we decided to make some easy mini quiche. Many of her friends are vegetarians, so we chose to make one vegetarian.
I used mushrooms, onions, asparagus, red, yellow, and green peppers. The result was delicious, and everyone raved at the party about the appetizers!
The crust is flaky and delicious, and the egg mixture with cheese and vegetables came out divine!
How to make
Step 1. Make the crust.
I love the recipe for this one! This crust is made with cream cheese ( or farmer cheese or ricotta cheese- whatever you have available).
These doughs made with cheese are very easy to work with and highly versatile. You can use them to make everything from pies to quiches to cookies.
I started by mixing the cheese with the soft butter.
After the butter and cheese are mixed well, we add the flour.
Mix until you obtain a soft dough. Shape the dough into a flattened ball.
Cover it with foil and refrigerate for 1 hour.
Step 2. Prepare the vegetables.
While the dough was resting in the refrigerator, I chopped all the vegetables. Use a sharp knife for chopping everything.
Here is my favorite tool in the kitchen. Life is so much better in the kitchen when you use a sharp, sturdy, high-quality knife that is also affordable.
Add a little bit of oil to a large pan and cook all the vegetables together on the stove, on medium heat, for about 5-7 minutes until the water from the vegetables evaporates. The veggies are translucent.
Remove them from the stove and let them cool for a few minutes.
Step 3. Make the custard.
Beat eggs and sour cream together until smooth.
Add the shredded cheese to the mixture.
Step 4. Form the mini quiches.
Remove the dough from the refrigerator and shape it into 24 even balls. Press balls onto the bottom and up the sides of greased muffin pan.
Spoon some veggies into the shells.
Spoon the egg mixture on top of the veggies.
Bake at 350F for 30 minutes or until golden brown.
Let stand for 5 minutes before serving.
Let those mini quiches rest and cool down for at least 10-15 minutes. No one likes a soggy quiche, so make sure they're at room temperature before storing.
Refrigerate: Planning to polish them off within 3-4 days? Perfect. Just place them in an airtight container and refrigerate. They'll be ready and waiting for a quick snack or an encore at your next meal.
Freezing: Want to save some for later? Awesome!
Wrap each mini quiche individually in plastic wrap and place them in a freezer-safe bag or container.
Don't forget to label them with the date. These tasty bites are good for up to 3 months in the freezer.
Reheat: When the craving strikes, reheat in a preheated oven at 350F for about 10-15 minutes if refrigerated or 20 minutes if frozen. Keep an eye on them; they should be warm but not dried out.
You bet you can, and why not? Prepare the crust and filling separately, store them in the fridge, and assemble them when you're ready to bake. Planning ahead is the mark of a true kitchen pro! (and bossy)
You're the boss in your kitchen! Feel like swapping the asparagus for spinach or the Cheddar for Gruyère? Go for it! Just keep the overall balance and flavor in mind. Experimentation is the spice of life, after all.
These beauties are versatile. Serve them warm as appetizers, or pair them with a fresh salad for a light lunch. Want to impress your brunch guests? Here's your chance!
You're making 24 mini quiches, so a standard mini muffin pan will do the job just fine. No special equipment is needed here, just your skill and passion for delicious food.
Fresh or frozen, the choice is yours. Just remember to sauté until the water is evaporated. The flavor is what matters most, so use what's best for you. Your kitchen, your rules!
More recipes to love:
Craving more? Subscribe to The Bossy Kitchen to get new recipes and a newsletter delivered straight to your inbox! Stay in touch on Facebook, Twitter, Pinterest, and Instagram for all of the latest updates. Don't forget to use the star rating and leave a review.
Vegetarian Mini Quiche Recipe
- ½ cup butter softened
- 3 ounces cream cheese softened(or farmer cheese or ricotta)
- 1 cup all purpose flour
- 1 cup shredded cheese can be Cheddar, Monterey Jack or anything available
- 4 eggs large
- ¼ cup sour cream
- ½ pound mushrooms cleaned and chopped
- 1 medium onion chopped
- 3-4 asparagus chopped small
- ½ cup mix of yellow red and green peppers chopped
- salt and pepper to your taste
- 2 Tablespoons of vegetable oil
Make the crust:
- In a small bowl, beat butter and cream cheese until smooth.
- Gradually add flour. Beat until well blended, and a dough is formed.
- Shape the dough into a square, cover it with foil and refrigerate for one hour.
Make the filling:
- Heat up the oil in a skillet and saute the vegetables until the water they release is evaporated. Set aside to cool.
- Beat eggs and sour cream until smooth, and add the shredded cheese to the mixture.
Assemble the quiche:
- Preheat the oven to 350 F.
- Remove the dough from the refrigerator and shape it into 24 balls.
- Press balls onto the bottom and up the sides of greased muffin cups.
- Spoon some veggies into the shells.
- Spoon the egg mixture on top of the veggies.
- Bake at 350F for 30 minutes or until golden brown.
- Let stand for 5 minutes before serving.
- Refrigerate leftovers.