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Vegetarian Mini Quiche Recipe

This is an easy vegetarian mini quiche recipe that uses different vegetables. It is a beautiful dish that can be made for many occasions.

Baked Mini vegetarian quiche on a platter close up0

Vegetarian Mini Quiche 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.

Baked Mini vegetarian quiche on a platter0

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!

Easy Vegetarian Mini Quiche Recipe - stacked mini quiche pieces

How to make this vegetarian mini quiche recipe:

First of all, I made 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).

Cheese and butter for the crust0

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.

Mixed cheese and butter for the crust0

Step 2.

After the butter and cheese are mixed well, we add the flour.

Mixed cheese butter and flour for the crust0

Mix until you obtain a soft dough.

Step 3.

Shape the dough into a flattened ball,

Crust for mini quiche0

cover it with foil and refrigerate for 1 hour.

Crust for mini quiche wrapped in foil for refrigerator0

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.

Vegetables for the vegetarian quiche0

Step 5.

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.

Vegetables for quiche in a pan0

Step 6.

Beat eggs and sour cream together until smooth.

Eggs and sour cream in a bowl0

Add the shredded cheese to the mixture.

Eggs and shredded cheese for the quiche0

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.

Prepared pan for mini quiche with crust0

Spoon some veggies into the shells.

Vegetables filled crust for mini quiche0

Spoon the egg mixture on top of the veggies.

Unbaked Mini vegetarian quiche0

Bake at 350F for 30 minutes or until golden brown.

Let stand for 5 minutes before serving.

Do I need to refrigerate leftovers?

Yes, you have to.

Mini vegetarian quiche on plate with platter in the background0

Can I make this recipe ahead of time?

Definitely, this recipe is perfect for parties. Make them a day or two before, refrigerate them and warm them up for a few minutes in the oven before serving them. 

Easy Vegetarian Mini Quiche Recipe - close up

Can I freeze these vegetarian mini quiche?

Yes, you can freeze them ahead of time. On the day of the party, bring them back to life by placing them into a mini muffin tin and reheating them in the oven for a few minutes.

Easy Vegetarian Mini Quiche Recipe - multiple mini quiche on a white platter

Can I replace some of the ingredients?

Yes. You can replace the vegetables in this recipe with the ones you like. 

You can also add meat, like sausage, pepperoni, cooked bacon, etc.

More recipes to love:

Best Quiche Recipes

Caramelized Onion Tart

Crustless Broccoli Bacon Quiche

Mini Peppers Stuffed With Farmer Cheese

Crustless Smoked Salmon Spinach Quiche

Check out the web story for this recipe: How to make Vegetarian Mini Quiche

Vegetarian Mini Quiche Recipe9

Vegetarian Mini Quiche Recipe

This is an easy vegetarian mini quiche recipe that uses different vegetables. It is a beautiful dish that can be made for many occasions.
4.54 from 28 votes
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Course: Appetizers
Cuisine: International
Diet: Vegetarian
Keyword: cream cheese crust quiche, vegetarian mini quiche
Prep Time: 25 minutes
Cook Time: 45 minutes
Inactive Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 24
Calories: 101kcal

Ingredients

Crust:

  • ½ cup butter softened
  • 3 ounces cream cheese softened(or farmer cheese or ricotta)
  • 1 cup all purpose flour

Filling:

  • 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

Instructions

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.

Nutrition

Serving: 1g | Calories: 101kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 104mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 0.5mg
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Recipe Rating




Deepali Damle

Thursday 7th of January 2021

How can you call it vegetarian if eggs are used in the recipe?

The Bossy Kitchen

Friday 8th of January 2021

Hi, I think you are confusing the vegetarian diet with the vegan diet. Vegetarians eat dairy, eggs, honey, while vegans do not eat anything that comes from animals. So, yes, this recipe IS vegetarian.

Arthi

Wednesday 18th of September 2019

Amazing recipe!! Thank you so much. I made these for my ladies gatherings and it went out so quickly that everyone asked for more. Thanks to you that I get orders for these from my working girlfriends. I just vary the stuffings. With the crust above measurements I get only 12 not 24.

Thank you so much for sharing the recipe ??

The Bossy Kitchen

Thursday 19th of September 2019

Hi Arthi, you will get 12 regular size or 24 mini size. So glad everyone likes them. It is indeed a good recipe! Thank you for visiting!

Tuesday 16th of April 2019

Saturday 13th of April 2019

Saturday 13th of April 2019