Description
These mini quiches are the perfect brunch bite—creamy, cheesy, and packed with fresh veggies in a crisp pastry shell. Great for parties, meal prep, or lazy weekend mornings.
Ingredients
- Large Eggs: 4 eggs
- Whole Milk: 1/2 cup
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Cheddar Cheese: 1 cup shredded
- Broccoli Florets: 1 cup, steamed and chopped
- Cherry Tomatoes: 1/2 cup, halved
- Mini Tart Shells or Phyllo Cups: 12
- Olive Oil: 1 tablespoon
- Fresh Parsley: 1 tablespoon chopped
Instructions
- Preheat Your Equipment: Set your oven to 375°F (190°C). Grease your muffin tin or prepare your phyllo cups.
- Combine Ingredients: In a bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Prepare Your Cooking Vessel: If using pastry dough, press into muffin cavities. Otherwise, place tart shells on a baking tray.
- Assemble the Dish: Add broccoli and tomatoes to each shell, sprinkle with cheese, and pour egg mixture until three-quarters full.
- Cook to Perfection: Bake for 20–25 minutes until centers are set and tops are golden.
- Finishing Touches: Cool for 5 minutes before removing and garnish with parsley.
- Serve and Enjoy: Serve warm or at room temperature with your favorite sides.
Notes
- Roast vegetables first to deepen their flavor.
- Use a spouted cup for easy egg pouring.
- Cool before serving so they hold shape better.
Nutrition
- Serving Size: 2 mini quiches
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 115mg
Keywords: mini quiches, brunch, vegetarian quiche, easy quiche, egg bites, party appetizer