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.
Servings: 24
Calories: 101kcal
Equipment
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
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
