Try this Mini vegetable Quiche recipe, or contribute your own.
- salt + pepper
- 1 cup spinach finely chopped
- 12 large eggs
- 1/2 cup full fat milk
- 1 1/2 cups cheese i used cheddar
- 1/2 cup chopped parsley finely chopped
- 1/2 cup chopped basil finely chopped
- 1 cup broccoli cut finely
- 1/2 white onion finely sliced and lightly sauteed.
- 1 capsicum, cut into small chunks
- 1 fresh chilli deseeded and finely chopped
- 200 grams bacon cooked and cut into small pieces
- Carbohydrate 1.16478444462452 g
- Cholesterol 564 mg
- Fat 13.2742133333663 g
- Fiber 0.0745777773545337 g
- Protein 16.8605933334824 g
- Saturated Fat 4.13471222222549 g
- Serving Size 1 1 Serving (76g)
- Sodium 196.272444445379 mg
- Sugar 1.09020666726999 g
- Trans Fat 2.22814000000754 g
- Calories 192 calories
Step-by-step
- Preheat the oven to 180 degrees.
- Thoroughly grease a muffin tray using olive oil or coconut oil. I recommend using a non-stick muffin tray so the quiches come out easier once cooked.
- I had enough mixture to make 12 quiches in the first batch and 6 in the second batch. If you have 2 trays you can bake both at once, or else you can bake the remaining 6 after.
- In a large bowl, whisk the eggs, milk and salt and pepper together.
- Add the remainder of the ingredients and mix well.
- Using an ice cream scoop, spoon the mixture into the muffin tray. Make sure there is still enough liquid around the vegetables. They should be ½ full.
- Bake for 20-25 minutes or until slightly golden on top.
- Set aside to cool for 5 minutes and remove from the muffin trays and set aside.
- These can be stored in an airtight container in the fridge for up to 4 days. Any leftovers can be reheated in the oven or microwave.
Mini Vegetable Quiches: A Busy Mom's Delight
As a busy mom of three, time is a precious commodity. I’m constantly juggling work, school runs, soccer practice, and everything in between. Finding time to cook healthy, delicious meals often feels like a Herculean task. That's why I love recipes that are quick, easy, and versatile, like these mini vegetable quiches. They're perfect for a quick weeknight dinner, a satisfying lunch, or even a delightful brunch with friends. The best part? They're incredibly customizable! Feel free to experiment with your favorite vegetables and cheeses to create a quiche that reflects your personal taste.
These mini quiches are not only convenient but also packed with nutrients. The eggs provide a great source of protein, while the vegetables offer a boost of vitamins and fiber. And let's be honest, who doesn't love a little bit of cheese in their meal? The combination of flavors and textures makes these quiches incredibly satisfying, leaving you feeling full and energized without the guilt. I often make a double batch on the weekend and store them in the fridge for easy grab-and-go meals throughout the week. They’re just as delicious cold as they are warm, making them an ideal option for packed lunches or on-the-go snacks.
Beyond the Recipe: The beauty of this recipe lies in its adaptability. It's a perfect blank canvas for culinary creativity. For instance, if you’re a vegetarian, simply omit the bacon. Love mushrooms? Throw in some sliced mushrooms! Have leftover roasted vegetables? Perfect! Incorporate them into the mix. The possibilities are truly endless. I often involve my kids in the cooking process, letting them choose the vegetables and help with the mixing and scooping. It’s a fun and educational activity that makes mealtime even more enjoyable.
Tips and Tricks:
- Non-stick muffin tin is a must: This makes removing the quiches a breeze.
- Don't overfill the muffin cups: Leave some space for the mixture to rise.
- Experiment with vegetables: Get creative and use your favorite seasonal vegetables.
- Add some herbs: Fresh herbs like thyme or rosemary add a delightful aroma and flavor.
- Make it a party snack: Serve these mini quiches at your next gathering – they're always a hit!
These mini vegetable quiches aren't just a meal; they're a testament to the fact that healthy eating can be easy, delicious, and even fun. They’re a recipe that has become a staple in my busy household, and I'm confident they'll quickly become a favorite in yours too. So ditch the takeout menus and embrace the simplicity and flavor of homemade goodness. Your family (and your schedule) will thank you for it!
Storage: Store leftover quiches in an airtight container in the refrigerator for up to 4 days. They can be reheated in the oven or microwave.
