Why You’ll Love Mini Quiches with Vegetables Recipe
This recipe is easy to make and highly versatile. Whether you’re hosting a brunch, preparing a picnic, or looking for a delicious meat-free dinner, these mini quiches are a crowd-pleaser. You can enjoy them warm or cold, and they can be tailored to suit any taste preference. Plus, they’re made with simple, everyday ingredients and require no fancy equipment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
250 g flour
1 tsp baking powder
½ tsp salt
125 g low-fat quark or Greek yogurt
6 tbsp milk
6 tbsp sunflower oil
For the filling:
Vegetables of your choice (such as zucchini, bell pepper, carrot, spring onions)
2 eggs
100 ml milk or cream
75 g cheese (such as cheddar or feta)
Salt, pepper, nutmeg
Directions
-
Preheat the oven to 180°C (top/bottom heat).
-
In a large bowl, mix the flour, baking powder, and salt. Add the quark (or yogurt), milk, and sunflower oil. Knead until you have a smooth, pliable dough.
-
Wash and finely chop your vegetables. Sauté them lightly in a pan for a few minutes to remove excess moisture.
-
In another bowl, whisk together the eggs and milk or cream. Stir in the sautéed vegetables and grated cheese. Season with salt, pepper, and a pinch of nutmeg.
-
Divide the dough into small portions and press into the cups of a greased muffin tin, forming a small shell in each.
-
Fill each dough shell with the vegetable-egg mixture.
-
Bake for 20 minutes or until the quiches are golden brown and set in the center.
-
Let them cool slightly before removing from the tin.
Servings and timing
Yields about 4 servings (8–10 mini quiches depending on the size of your muffin tin)
Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Variations
• Mediterranean: Add chopped sun-dried tomatoes, black olives, and crumbled feta cheese.
• Spicy: Mix in jalapeños and use pepper jack or a spicy cheese.
• Vegan: Use plant-based milk, flaxseed egg substitute, and vegan cheese.
• Sweet potato crust: Replace traditional dough with mashed sweet potatoes pressed into muffin cups as a crust alternative.
Storage/Reheating
Store the mini quiches in an airtight container in the refrigerator for up to 3 days.
They also freeze well for up to 3 months. To reheat, bake in the oven at 180°C for 10–15 minutes until warmed through and crisp.
FAQs
How long do mini quiches last in the fridge?
They stay fresh for 2–3 days when stored in an airtight container.
Can I freeze mini quiches?
Yes, they freeze very well. Just let them cool completely before freezing.
What vegetables work best in mini quiches?
Zucchini, bell pepper, mushrooms, spinach, and spring onions are great options.
Do I need to pre-cook the vegetables?
Yes, lightly sautéing them removes excess moisture and improves texture.
Can I make these ahead of time?
Absolutely. You can bake them the day before and reheat or serve cold.
Are these quiches suitable for kids?
Yes, they’re kid-friendly and can be customized with their favorite veggies and cheese.
Can I make a crustless version?
Yes, simply grease the muffin tin and pour the filling directly in for a lighter option.
How do I prevent soggy crusts?
Be sure to cook the vegetables first and avoid overfilling with liquid.
What cheese works best?
Cheddar, feta, gouda, or mozzarella all work well depending on your flavor preference.
Can I serve them cold?
Yes, they taste great cold and are perfect for lunchboxes or buffets.
Conclusion
Mini vegetable quiches are a delicious and versatile dish that’s easy to make and full of flavor. Whether you stick with the classic version or try one of the many variations, these mini quiches are sure to become a staple in your kitchen. Serve them warm or cold, pack them for lunch, or enjoy them as a light meal—they’re always a satisfying choice.
Mini Quiches with Vegetables
These easy-to-make mini vegetable quiches are perfect for brunches, picnics, or a simple meat-free dinner. They’re customizable, kid-friendly, and delicious served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8–10 mini quiches
- Category: Main Dish
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 250 g flour
- 1 tsp baking powder
- ½ tsp salt
- 125 g low-fat quark or Greek yogurt
- 6 tbsp milk
- 6 tbsp sunflower oil
- Vegetables of your choice (e.g., zucchini, bell pepper, carrot, spring onions)
- 2 eggs
- 100 ml milk or cream
- 75 g cheese (cheddar or feta)
- Salt, to taste
- Pepper, to taste
- Nutmeg, a pinch
Instructions
- Preheat the oven to 180°C (top/bottom heat).
- In a large bowl, mix flour, baking powder, and salt. Add quark (or yogurt), milk, and sunflower oil. Knead into a smooth dough.
- Wash and finely chop the vegetables. Lightly sauté them in a pan for a few minutes to remove excess moisture.
- In another bowl, whisk together eggs and milk or cream. Stir in sautéed vegetables and grated cheese. Season with salt, pepper, and nutmeg.
- Divide the dough into small portions and press into the cups of a greased muffin tin to form mini crusts.
- Fill each crust with the vegetable-egg mixture.
- Bake for about 20 minutes or until golden brown and set in the center.
- Let them cool slightly before removing from the tin. Serve warm or cold.
Notes
- Great for meal prep—store in the fridge for up to 3 days or freeze for up to 3 months.
- You can make them vegan by using plant-based milk, vegan cheese, and egg substitutes.
- Try flavor variations like Mediterranean or spicy versions with different cheeses and add-ins.
- For a crustless option, simply grease the muffin tin and skip the dough.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 140
- Sugar: 1.2 g
- Sodium: 160 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
