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Vegetarian Mini Quiche Recipe

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

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Easy Vegetarian Mini Quiche- featured picture

Vegetarian Mini Quiche Recipe

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. It is great for school, work, a picnic and anything in between.

Easy Vegetarian Mini Quiche Recipe

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 Easy Vegetarian Mini Quiche Recipe on a plate- close up of the middle, interior

This time though, as my daughter was going to a 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!

Easy Vegetarian Mini Quiche Recipe - stacked mini quiche pieces

How I made 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).

These doughs made with cheese are very easy to work with and extremely versatile. You can use them to make from pies to quiche to cookies. 

I started by mixing the cheese with the soft butter.

butter and cream cheese mixed together

Step 2.

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

ingredients mixed together

Mix until you obtain a soft dough.

Step 3.

Shape the dough into a flattened ball,

disk of dough ready for the refrigerator

cover it with foil and refrigerate for 1 hour.

Vegetarian Mini Quiche Recipe- dough wrapped in foil

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 and high quality knife that it is also affordable.

chopped vegetables on wooden board: mushrooms, green onions, colored peppers, asparagus

Step 5.

Add a little bit of oil in a large pan and cook all the vegetables together on the stove, on medium heat, for about 5-7 minute until the water from the vegetables evaporates and the veggies are translucent.

Remove them from the stove and let them cool for few minutes.

chopped vegetables cooking in the pan

Step 6.

Beat eggs and sour cream together until smooth.

Eggs and sour cream

Add the shredded cheese to the mixture.

Vegetarian Mini Quiche Recipe- eggs and shredded cheese

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.

Vegetarian Mini Quiche Recipe- uncooked mini quiche - pieces of dough placed in each muffin mold

Spoon some veggies into the shells.

Vegetarian Mini Quiche Recipe- uncooked mini quiche - vegetables added

Spoon the egg mixture on top of the veggies.

Vegetarian Mini Quiche Recipe- uncooked mini quiche - egg added

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.

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

Can I make this recipe ahead of time?

Definitely. This recipe is perfect for parties. Make them with a day or two before, refrigerate them and just warm them up for 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 you just bring them back to life by placing them into a mini muffin tin and reheating them in the oven for 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.

Mini quiche on a white plate

If you liked this recipe, you might want to take a look at some other breakfast recipes on my blog.(click here)

Yield: 24

Vegetarian Mini Quiche Recipe

Vegetarian Mini Quiche Recipe9

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

Prep Time 25 minutes
Cook Time 45 minutes
Inactive Time 1 hour
Total Time 2 hours 10 minutes

Ingredients

Crust:

  • 1/2 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
  • 1/4 cup sour cream
  • 1/2 pound mushrooms cleaned and chopped
  • 1 medium onion chopped
  • 3-4 asparagus chopped small
  • 1/2 cup mix of yellow, red and green peppers chopped
  • salt and pepper to your taste
  • 2 Tbs of vegetable oil

Instructions

  1. Preheat the oven at 350 F.
  2. Start with the crust. In a small bowl, beat butter and cream cheese until smooth.
  3. Gradually add flour.
  4. Beat until well blended.
  5. Shape the dough into a square, cover it with foil and refrigerate for 1 hour.
  6. Meanwhile, cook all the vegetables together in a pan on the stove, with a little bit of oil.
  7. Remove the vegetables when the water from the vegetables evaporated. Let them cool.
  8. Beat eggs and sour cream until smooth and add the shredded cheese to the mixture.
  9. How to put the quiche together:
  10. Remove the dough from the refrigerator and shape it into 24 balls.
  11. Press balls onto the bottom and up the sides of greased muffin cups.
  12. Spoon some veggies into the shells.
  13. Spoon the egg mixture on top of the veggies.
  14. Bake at 350F for 30 minutes or until golden brown.
  15. Let stand for 5 minutes before serving.
  16. Refrigerate leftovers.

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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 117Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 98mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 3g

Did you make this recipe?

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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.

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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!

LauraOinAK

Sunday 9th of April 2017

Thank you so much for linking up with40 Days of Seeking Him last week. You shared so many awesome posts, too!

This is one of the featured posts for this week's anchor. If you have anything else that fits for the last days of Lent or Easter, feel free to add it here:

http://daybydayinourworld.com/2017/04/40-days-seeking-holy-week-2017/

The Bossy Kitchen

Sunday 9th of April 2017

Hi Laura, Thank you so much for featuring my recipe on your website! This is awesome! I will take a look at my recipes and see what else could be added. Thank you again!