Mini Vegetarian Quiches
These mini vegetarian quiches are so easy to prepare and will be ready in no time! Made with frozen puff pastry and filled with sautéed vegetables, these quiches make perfect snacks or finger food for parties.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 180C / 350F and grease a 12-hole muffin pan.
Heat oil in a frying pan on medium heat, then add onion, capsicum / bell pepper, mushrooms and corn, and fry for 5 minutes or until softened. Remove from heat.
Whisk eggs, cream, salt and pepper together in a bowl until well combined.
Cut the puff pastry sheet into 9 even squares. Press each square of puff pastry into a seperate hole in the prepared muffin pan, letting the corners of the pastry point up.
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Continue Reading at Cookitrealgood →Chef's Notes
Feel free to mix and match your sautéed veggies for whatever you have on hand.If you don't have heavy cream / cooking cream on hand, substitute for milk.Be careful not to overfill your cups when pouring the egg mixture in. You'll have *just* enough for 9 quiches with the recipe as is. If all else fails, mix one more egg and a dash of cream together and use that to fill what you have remaining. If you find you have some sautéed veggies leftover after making the quiches, save them and mix them into scrambled eggs for breakfast the next day.Feel free to double or triple this recipe for a larger crowd.Great served warm or cold. Quiche reheats well, so if you want to make a batch at the start of the week and portion out for a few lunches that'll be great. Just store in an airtight container. You can also freeze this way.
Notes
Feel free to mix and match your sautéed veggies for whatever you have on hand.If you don't have heavy cream / cooking cream on hand, substitute for milk.Be careful not to overfill your cups when pouring the egg mixture in. You'll have *just* enough for 9 quiches with the recipe as is. If all else fails, mix one more egg and a dash of cream together and use that to fill what you have remaining. If you find you have some sautéed veggies leftover after making the quiches, save them and mix them into scrambled eggs for breakfast the next day.Feel free to double or triple this recipe for a larger crowd.Great served warm or cold. Quiche reheats well, so if you want to make a batch at the start of the week and portion out for a few lunches that'll be great. Just store in an airtight container. You can also freeze this way.
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