This is an easy vegetarian mini quiche recipe that uses different vegetables. It is a beautiful dish that can be made for many occasions.
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.
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!
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).
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.
After the butter and cheese are mixed well, we add the flour.
Mix until you obtain a soft dough.
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. 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.
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.
Beat eggs and sour cream together until smooth.
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.
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.
Do I need to refrigerate leftovers?
Yes, you have to.
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.
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.
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:
Check out the web story for this recipe: How to make Vegetarian Mini Quiche
Vegetarian Mini Quiche Recipe
- ½ cup butter softened
- 3 ounces cream cheese softened(or farmer cheese or ricotta)
- 1 cup all purpose flour
- 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
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.