This is an easy vegetarian mini quiche recipe that uses different vegetables. It is a beautiful dish that can be made for many ocassions.
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.
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 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!
How I made this Vegetarian Mini Quiche Recipe:
First of all, I made the crust. I love the recipe for this one. It 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.
After the butter and cheese are mixed well, we add the flour.
Shape the dough into a flattened ball, cover it with foil and refrigerate for 1 hour.
While the dough was resting in the refrigerator, I chopped all the vegetables.
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 translucid.
Remove them from the stove and let them cool for few minutes.
Beat eggs and sour cream together until smooth and add the shredded cheese to the mixture.
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 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 and refrigerate leftovers.
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.
They are divine and hard to avoid them!
If you liked this recipe, you might want to take a look at some other breakfast recipes on my blog.(click here)
- 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
- 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 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 the dough into a square, cover it with foil 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 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.
LauraOinAK says
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 says
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!