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- 1 cup diced bell peppers (red, yellow, and green) - 1 cup chopped spinach - 1 small zucchini, grated - 1/2 cup halved cherry tomatoes - 1 small red onion, diced Fresh veggies make this dish bright and colorful. I love using bell peppers for their sweet crunch. Spinach adds a mild flavor, while zucchini brings moisture. Cherry tomatoes burst with sweetness, and red onion gives a nice bite. Feel free to swap in your favorite vegetables! - 4 large eggs - 1/2 cup milk (or dairy-free alternative) - 1 cup shredded cheese (cheddar or mozzarella works great) - 1 teaspoon dried oregano - Salt and pepper to taste Eggs form the base of the quiche. They give it structure and protein. Milk makes the filling creamy. Cheese adds richness and flavor, while oregano brings a lovely herb note. Season with salt and pepper to enhance all these flavors! - Phyllo dough or pre-made pastry shells (12 cups) I enjoy using phyllo dough for its flaky texture. Layer a few sheets and brush them with olive oil for a crispy bite. If you're short on time, pre-made pastry shells work nicely too. Just pop them in the muffin tin, and you’re ready to go! {{ingredient_image_1}} - Preheating and Greasing First, preheat your oven to 375°F (190°C). This step is key for even cooking. Next, grease a muffin tin with olive oil. This keeps the quiche cups from sticking. - Preparing Phyllo Dough or Pastry Shells If you choose phyllo dough, layer 2-3 sheets. Brush each layer lightly with olive oil. Cut them into squares to fit into each muffin cup. Place them in the greased tin to create small pockets. If you use pre-made pastry shells, just place them in the muffin tin. - Combining Egg and Milk In a large bowl, crack four large eggs. Add 1/2 cup of milk or a dairy-free alternative. Whisk them together until well blended. This mixture forms the base of your quiche. - Incorporating Vegetables and Seasonings Now, stir in your veggies. Add 1 cup of diced bell peppers, 1 cup of chopped spinach, 1 small grated zucchini, and 1/2 cup of halved cherry tomatoes. Toss in 1 small diced red onion and 1 cup of shredded cheese. Don't forget 1 teaspoon of dried oregano, plus salt and pepper to taste. Mix until everything is evenly coated. - Filling the Cups Pour your veggie and egg mixture into each prepared cup. Fill them about 3/4 full. This allows room for the egg to rise as it cooks. - Baking Time and Monitoring Place the muffin tin in your preheated oven. Bake for 18-20 minutes. Keep an eye on them. The egg should be fully set, and the tops should turn golden brown. Once done, remove the tin from the oven. Let the quiche cups cool for a few minutes. Then, gently remove them from the tin. Enjoy your tasty garden veggie quiche cups! Cooking Time Adjustments You may need to adjust the cooking time based on your oven. Every oven is a bit different. Start checking your quiche cups at 15 minutes. If they need more time, bake them for a few extra minutes. The tops should be golden and the egg should be set. Ensuring Even Cooking To help with even cooking, fill each cup the same. Use a measuring cup for better accuracy. This way, they all cook at the same rate. Also, rotate the muffin tin halfway through baking. This helps get a nice, even color and texture. Garnishing Ideas Presentation is key! After baking, let the quiche cups cool a bit. Then, place them on a platter. Add fresh herbs like parsley or basil on top. This adds color and freshness. You can also sprinkle some extra cheese or cracked pepper for style. Serving Suggestions These quiche cups are great warm or at room temp. Serve them at brunch, parties, or as a snack. Pair them with a light salad or fresh fruit for a complete meal. People will love the bright colors and flavors! Adding Proteins You can easily add protein to your quiche cups. Try diced ham, cooked bacon, or even shredded chicken. Just mix them into your veggie mix before pouring it into the cups. This makes your quiche more filling and adds extra flavor. Spice Variations Spice it up! You can add herbs like thyme or basil for more flavor. If you want heat, add some red pepper flakes. Experiment with different spices to find what you love. Each variation will give a new twist to your quiche cups! Pro Tips Use Fresh Veggies: For the best flavor and texture, use fresh, seasonal vegetables. They not only enhance the taste but also provide vibrant colors to your quiche cups. Experiment with Cheese: While cheddar and mozzarella are great choices, don't hesitate to try other cheeses like feta, goat cheese, or a blend for a unique twist. Make Ahead: You can prepare the filling a day in advance and store it in the fridge. Just assemble and bake when you're ready to serve. Check for Doneness: Ovens vary, so start checking for doneness a few minutes before the suggested baking time. The quiche cups should be set in the center and golden on top. {{image_2}} You can change the veggies based on the season. In summer, add sweet corn and fresh basil. Fall brings tasty options like roasted butternut squash and kale. These swaps keep your quiche cups fresh and exciting. When picking veggies, consider what you have on hand. If you find some broccoli or asparagus in your fridge, toss them in! This recipe is flexible, and it loves your creativity. Just remember to keep the ratios similar. You want enough filling to hold together but not too much to overflow. If you need gluten-free options, use gluten-free pastry shells. You can also make your own crust with almond flour. It adds a nutty flavor that pairs well with the veggies. For vegan alternatives, swap the eggs for a mix of chickpea flour and water. This will create a nice texture. Use plant-based milk and cheese to keep it dairy-free. These changes make the quiche cups lighter but still tasty. Everyone can enjoy them! Feel free to mix and match these ideas. Your Garden Veggie Quiche Cups will always stay delicious and fun! Refrigeration Guidelines After you enjoy the quiche cups, let them cool. Place them in a container with a lid. They will stay fresh in the fridge for up to three days. For best taste, eat them within this time frame. You can also wrap them in plastic wrap before placing them in a container. Freezing Tips If you want to save some for later, freezing is great. After cooling, wrap each quiche cup in plastic wrap. Then, put them in a freezer bag or airtight container. They can freeze for up to three months. When you're ready to eat, thaw them overnight in the fridge. Best Methods for Preservation of Texture To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the quiche cups on a baking sheet. Heat for about 10-12 minutes. This keeps the crust crisp and the filling warm. You can also use a microwave, but it may make the crust soft. If you use the microwave, heat them for about 30 seconds to 1 minute. The quiche cups will last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty for your next meal or snack. Yes! You can make these quiche cups ahead of time. Bake them, then cool and store in the fridge. You can also prep the filling and shells in advance. Just fill and bake them when you're ready to eat. You can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of either with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This works well in many quiche recipes. - If you have more questions about Garden Veggie Quiche Cups, feel free to ask! You now have a clear plan for making delicious quiche cups. Use fresh veggies, key ingredients, and your choice of pastry for the base. Follow the steps to mix, assemble, and bake your quiche. Remember to add your twist with seasonings or proteins. Store leftovers right to keep them fresh. Making these cups is fun and easy. With guidance and practice, you’ll impress everyone with your skills. Enjoy exploring the many flavors of your quiche cups!

Garden Veggie Quiche Cups

Delicious and colorful quiche cups filled with garden vegetables, perfect for brunch or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup diced bell peppers (red, yellow, and green)
  • 1 cup spinach, chopped
  • 1 small zucchini, grated
  • 0.5 cup cherry tomatoes, halved
  • 1 small red onion, diced
  • 4 large eggs
  • 0.5 cup milk (or dairy-free alternative)
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 package phyllo dough or pre-made pastry shells (12 cups)
  • for greasing olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil.
  • If using phyllo dough, layer 2-3 sheets, brushing each layer lightly with olive oil, and then cut them into squares to fit into the muffin cups. Place them in the greased tin to form pockets. If using pastry shells, simply place them in the muffin tin.
  • In a large mixing bowl, combine the eggs and milk. Whisk until well blended.
  • Stir in the diced bell peppers, chopped spinach, grated zucchini, halved cherry tomatoes, diced red onion, shredded cheese, oregano, salt, and pepper, mixing until everything is evenly coated.
  • Pour the veggie and egg mixture evenly into each prepared phyllo or pastry cup, filling them about 3/4 full to allow for rising.
  • Bake in the preheated oven for 18-20 minutes, or until the egg is fully set and the tops are golden brown.
  • Remove from the oven and let cool for a few minutes before gently removing the quiche cups from the tin.

Notes

Arrange the quiche cups on a platter and garnish with fresh herbs like parsley or basil for added color and freshness. Serve warm or at room temperature.
Keyword brunch, quiche, snack, vegetarian