Here’s a recipe for Veggie Delight Quiche Cups—mini, crustless quiches packed with fresh vegetables and a cheesy, savory filling. These are perfect for a light breakfast, brunch, or a snack!
Ingredients:
For the Quiche Cups:
- 6 large eggs
- 1/2 cup heavy cream (or whole milk for a lighter option)
- 1 cup shredded cheddar cheese (or a mix of your favorite cheeses, like mozzarella or feta)
- 1/2 cup cooked spinach, chopped (fresh or frozen, if using frozen, squeeze out excess water)
- 1/2 cup bell pepper, diced (any color)
- 1/4 cup red onion, finely diced
- 1/2 cup zucchini, grated or finely chopped
- 1/4 cup cherry tomatoes, chopped (optional)
- 1/4 cup grated parmesan cheese (optional, for extra flavor)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried thyme (or Italian seasoning)
- Salt and pepper to taste
- Olive oil or cooking spray (for greasing the muffin tin)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or lightly brush with olive oil.
2. Prepare the Veggies:
- If using fresh spinach, sauté it in a pan over medium heat until wilted (about 2-3 minutes), then chop it finely. If using frozen spinach, thaw it and squeeze out excess moisture.
- Sauté the diced bell pepper, zucchini, and onion in a small pan over medium heat for about 3-4 minutes until they’re softened but still bright in color. You can also add a pinch of salt and pepper while sautéing for extra flavor.
3. Make the Quiche Batter:
- In a large mixing bowl, whisk together the eggs, heavy cream (or milk), garlic powder, onion powder, thyme (or Italian seasoning), salt, and pepper until smooth.
- Stir in the shredded cheddar cheese, parmesan (if using), and the sautéed vegetables (spinach, bell pepper, zucchini, onion, and any other veggies you like).
4. Assemble the Quiche Cups:
- Pour the quiche batter evenly into the muffin tin cups, filling each about 3/4 of the way full.
- If you want, you can sprinkle a little extra shredded cheese or chopped fresh herbs on top of each cup for added flavor.
5. Bake:
- Bake in the preheated oven for 18-22 minutes, or until the quiche cups are set and lightly golden on top. You can check by inserting a toothpick into the center of one; it should come out clean when done.
6. Cool and Serve:
- Allow the quiche cups to cool in the muffin tin for 5 minutes before removing them. You can use a butter knife to gently loosen the edges if needed.
- Serve warm or at room temperature. These quiche cups are great for meal prep, too! You can store them in an airtight container in the fridge for up to 4-5 days.
Serving Suggestions:
- Serve these Veggie Delight Quiche Cups with a side salad or some fresh fruit for a light, well-rounded meal.
- You can also pair them with some avocado slices or a drizzle of hot sauce for added flavor.
Tips:
- Add-ins: Feel free to customize the veggie mix. Mushrooms, roasted red peppers, or broccoli would also be great additions.
- Make it dairy-free: Use a dairy-free cream (like coconut cream or almond milk) and non-dairy cheese for a vegan version.
- Freezing: These quiche cups freeze beautifully. Simply let them cool completely, then store them in a freezer-safe bag or container. Reheat in the microwave or oven for a quick breakfast or snack.
Enjoy your Veggie Delight Quiche Cups—perfectly cheesy, veggie-packed, and full of flavor!
