I love quiche! It is so versatile, easy to make, great for breakfast or brunch, makes an awesome appetizer and it is a handsome dish! This is something you can make in advance and have it ready in the fridge for your family. Great for school, work, or just snacking on them.
When I am in a hurry, I usually make a crustless quiche, because it is so easy to put together and also has less carbs, but let’s face it: the crust is the best part when it comes to 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 New Year’s Eve party and needed some appetizers to bring with, we decided to make some easy mini quiche. Many of her friends are vegetarians, so we chose to make a vegetarian one. 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!
As I like all things made with eggs, obviously, I loved this recipe too. You can make these mini quiches ahead of time if you have a party going on. It saves time as you can freeze them ahead. On the day of the party you just bring them back to life by placing them into a mini muffin tin and reheating them in the oven for few minutes.
So, before we get to the recipe, you might want to take a look at some other breakfast recipes on my blog.(click here)
- ½ cup butter, softened
- 3 ounces cream cheese, softened
- 1 cup all purpose flour
- 1 cup shredded cheese(can be Cheddar, Monterey Jack or anything available)
- 6 eggs
- ½ 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 Tbs of vegetable oil
- Preheat the oven at 350 F.
- Start with the crust. In a small bowl, beat butter and cream cheese until smooth.
- Gradually add flour.
- Beat until well blended.
- Shape into 24 balls.
- Cover and refrigerate for 1 hour.
- Meanwhile, cook all the vegetables together in a pan on the stove, with a little bit of oil.
- Remove the vegetables when the water from the vegetables evaporated. Let them cool.
- Beat eggs and sour cream until smooth and add the shredded cheese to the mixture.
- How to put the quiche together:
- Remove the dough from the refrigerator and 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.