Vegetable Mini Quiches
Vegetable Mini Quiches are great for any brunch or make up a batch on the weekend so you have quick breakfasts all week long! The flavor of spring vegetables will brighten any brunch table!
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What You Will ❤️ About Mini Vegetable Quiches
- Vegetarian – This dish is a vegetarians dream! All veggies!
- Brunch Favorite – These mini quiches are great for a family brunch because they’re easier to serve than full-size quiche.
- Quick Breakfast – I love making quiche on the weekend and then I have breakfast all week that I can reheat in the air fryer or microwave! Two of these are the perfect breakfast!
Mini Vegetable Quiche Recipe Ingredients
Making mini quiches is easy! There’s a new product for mini pie crusts – but you can always make your own. These are fun to customize as well if you have folks that like different things in their quiche!
- 14 mini pie crusts – these are a fairly new product – they’re the same as the other refrigerated pie crusts but they have perforated edges for 7 mini crusts in one pie round. If you can’t find them – you can cut out your own mini crusts from pie crust dough.
- 3 Tablespoons olive oil
- 8 oz. mushrooms, sliced
- 1 bunch asparagus, top halves and in 1” pieces
- 2 cups Kale, leaves removed from stems and diced
- 4 oz Colby jack cheese, small dice
- 5 large eggs
- 1 1/2 cups half & half – you can also use a mix of heavy cream & regular milk if you like
- Salt & Pepper
Recipe Variations for Quiche
- Spinach – Swap out the kale with spinach if you like that better!
- More Veggies – you can go ahead and add more veggies like onion, broccoli, tomatoes and bell pepper – I was sticking with spring veggies for this recipe
- Protein – I’m a sucker for ham, sausage or bacon in my quiche!
- Cheese – Change up the cheese – you can use mozzarella or cheddar cheese, goat cheese or feta!
How to make Mini Quiches
A muffin tin is your new BFF! And don’t throw away that leftover pie crust – you can make four more mini quiches!
- Set out pie crusts – needs to be at room temperature. Preheat oven to 350.
- Heat olive oil in a skillet over medium heat.
- Saute mushrooms and asparagus until slightly softened – 3-4 minutes. Add Kale and stir until it wilts.
- Place mini crust circles in muffin tins. I was able to use leftover crust to make 4 more crusts and put them in silicone muffin cups
- Place 3-4 pieces of cheese in bottom of crusts. Add sautéed veggies into pie crust.
- Whisk eggs, cream, salt & pepper in a bowl. Using a cookie dough scoop, pour egg mixture into muffin cups over the cheese & veggies into each of the pie crusts
- Place muffin pan in oven and bake at 350º, uncovered for 35 minutes. Silicone cups will take 5 minutes longer.
- Cool quiche for 10 minutes before serving.
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Tips, Tricks & FAQs
Most of the time I would say yes. I like to saute them in butter to add a little more flavor and soften them up a bit. You don’t need to cook them all the way through – but just soften them up.
Not as a 1:1 swap. You need the thickness of the cream. Half and half is the best to use.
Nope!
You can – but I did find that the crusts don’t crisp up the same. I would suggest to either pre-bake the crusts for 5-7 minutes OR bake 5 minutes longer.
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. Reheat in the air fryer at 300º for 4 minutes from refrigerator or microwave for 45 seconds.
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Vegetable Mini Quiche
Ingredients
- 14 mini pie crusts (+4 from leftover crust)
- 3 tbsp olive oil
- 8 oz mushrooms sliced
- 1 bunch asparagus top halves only, 1" pieces
- 2 cups kale leaves removed from stems, washed and diced
- 4 oz colby jack cheese small dice
- 5 large eggs
- 1.5 cups half and half
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Set out pie crusts – needs to be at room temperature. Preheat oven to 350.14 mini pie crusts
- Heat olive oil in a skillet over medium heat.3 tbsp olive oil
- Saute mushrooms and asparagus until slightly softened – 3-4 minutes. Add Kale and stir until it wilts.8 oz mushrooms, 1 bunch asparagus, 2 cups kale
- Place mini crust circles in muffin tins. I was able to use leftover crust to make 4 more crusts and put them in silicone muffin cups
- Place 3-4 pieces of cheese in bottom of crusts. Add sautéed veggies into pie crust.4 oz colby jack cheese
- Whisk eggs, cream, salt & pepper in a bowl. Using a cookie dough scoop, pour egg mixture into muffin cups over the cheese & veggies into each of the pie crusts5 large eggs, 1.5 cups half and half, 1 tsp salt, 1/2 tsp pepper
- Place muffin pan in oven and bake at 350º, uncovered for 35 minutes. Silicone cups will take 5 minutes longer.
- Cool quiche for 10 minutes before serving.
This looks AMAZING! We love quiche at our house. Definitely adding this to the menu!