I love quiche! It is versatile, easy to make, great for breakfast or brunch, makes an excellent appetizer, and is a handsome dish!

INGREDIENTS for the CRUST:

– Butter – Cream cheese (farmer cheese or ricotta) – All purpose flour Swipe up to see all steps

INGREDIENTS for the FILLING:

– Cheese – Eggs – Sour cream – Mushrooms – Onions – Asparagus  – Mix of yellow, red and green peppers – Salt and pepper – Vegetable oil

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.

Instructions

Make the crust:

Shape the dough into a square, cover it with foil and refrigerate for one hour.

Instructions

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.

Instructions

Make the filling:

Beat eggs and sour cream until smooth, and add the shredded cheese to the mixture.

Instructions

Assemble the quiche:

Preheat the oven to 350 F. Remove the dough from the refrigerator and shape it into 24 balls.

Instructions

Assemble the quiche:

Press balls onto the bottom and up the sides of greased muffin cups. Spoon some veggies into the shells.

Instructions

Assemble the quiche:

Spoon some veggies into the shells. Spoon the egg mixture on top of the veggies. Bake at 350F until golden brown.

Enjoy!

Let stand for 5 minutes before serving. Refrigerate leftovers. For the best results, swipe up to see the full recipe!