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Mini Quiches with Vegetables

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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.

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

  1. Preheat the oven to 180°C (top/bottom heat).
  2. In a large bowl, mix flour, baking powder, and salt. Add quark (or yogurt), milk, and sunflower oil. Knead into a smooth dough.
  3. Wash and finely chop the vegetables. Lightly sauté them in a pan for a few minutes to remove excess moisture.
  4. In another bowl, whisk together eggs and milk or cream. Stir in sautéed vegetables and grated cheese. Season with salt, pepper, and nutmeg.
  5. Divide the dough into small portions and press into the cups of a greased muffin tin to form mini crusts.
  6. Fill each crust with the vegetable-egg mixture.
  7. Bake for about 20 minutes or until golden brown and set in the center.
  8. 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

Find it online: https://yumfamilyrecipes.com/mini-quiches-with-vegetables/