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    The Bossy Kitchen > Recipes > Savory Recipes > Appetizers

    Vegetarian Mini Quiche Recipe

    Published by: Gabriela August 18, 2018 · Last modified: February 12, 2023 14 Comments
    1590 shares
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    Jump to 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
    Jump to:
    • Why I love this recipe
    • How to make
    • Storage
    • More recipes to love:
    • More appetizers
    • 📖 Recipe
    • 💬 Comments

    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.

    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

    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).

    Cheese and butter for the crust

    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

    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. 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

    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.

    Vegetables for the vegetarian quiche

    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 3. Make the custard.

    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

    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.

    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.

    Mini vegetarian quiche on plate with platter in the background0

    Storage

    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.

    Easy Vegetarian Mini Quiche Recipe - close up

    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.

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

    Recipe faqs

    Can I make this recipe ahead of time?

    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)

    Can I replace some of the ingredients?

    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.

    How can I serve these mini quiches?

    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!

    What size muffin pan should I use?

    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.

    Can I use fresh vegetables instead of frozen ones?

    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:

    Best Quiche Recipes

    Caramelized Onion Tart

    Crustless Broccoli Bacon Quiche

    Mini Peppers Stuffed With Farmer Cheese

    Crustless Smoked Salmon Spinach Quiche

    Ham and Potato Quiche

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    📖 Recipe

    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.
    4.56 from 29 votes
    Print Pin Rate
    Course: Appetizers
    Cuisine: International
    Diet: Vegetarian
    Prep Time: 25 minutes minutes
    Cook Time: 45 minutes minutes
    Inactive Time: 1 hour hour
    Total Time: 2 hours hours 10 minutes minutes
    Servings: 24
    Calories: 101kcal
    Author: Gabriela

    Equipment

    • 8 Inch Chef Knife 

    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
    US Customary - Metric

    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
    Tried this Recipe? Pin it Today!Mention @thebossykitchen or tag #thebossykitchen!

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    1590 shares
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    Reader Interactions

    Comments

    1. LauraOinAK says

      April 09, 2017 at 7:07 pm

      5 stars
      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/

      Reply
      • The Bossy Kitchen says

        April 09, 2017 at 7:15 pm

        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!

        Reply
    2. Anonymous says

      October 06, 2018 at 4:42 am

      5 stars

      Reply
    3. Anonymous says

      December 22, 2018 at 8:24 pm

      4 stars

      Reply
    4. Anonymous says

      March 13, 2019 at 12:04 pm

      5 stars

      Reply
    5. Anonymous says

      April 12, 2019 at 6:29 pm

      4 stars

      Reply
    6. Anonymous says

      April 12, 2019 at 6:29 pm

      4 stars

      Reply
    7. Anonymous says

      April 13, 2019 at 8:48 am

      4 stars

      Reply
    8. Anonymous says

      April 13, 2019 at 8:48 am

      5 stars

      Reply
    9. Anonymous says

      April 16, 2019 at 11:30 pm

      5 stars

      Reply
    10. Arthi says

      September 18, 2019 at 11:25 am

      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 ??

      Reply
      • The Bossy Kitchen says

        September 19, 2019 at 11:32 pm

        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!

        Reply
    11. Deepali Damle says

      January 07, 2021 at 11:36 pm

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

      Reply
      • The Bossy Kitchen says

        January 08, 2021 at 9:25 am

        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.

        Reply

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    Gabriela the creator of The Bossy Kitchen

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