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To make Garden Veggie Quiche Cups, gather these fresh ingredients: - 1 cup diced bell peppers (mix red, yellow, and green) - 1 cup fresh spinach, finely chopped - 1 small zucchini, grated - 1/2 cup cherry tomatoes, halved - 1 small red onion, diced - 4 large eggs, room temperature - 1/2 cup milk (dairy-free options are great too) - 1 cup shredded cheese (cheddar or mozzarella works well) - 1 teaspoon dried oregano - Salt and freshly cracked pepper to taste - 1 package phyllo dough or 12 pre-made pastry shells - Olive oil for greasing You can swap ingredients based on what you like or have at home. Try these ideas: - Use kale instead of spinach for a bolder flavor. - Replace zucchini with shredded carrots for sweetness. - Choose feta cheese instead of cheddar for a tangy twist. - If you’re avoiding dairy, almond or oat milk works perfectly. - Instead of phyllo, use puff pastry or gluten-free shells if needed. Fresh ingredients make a big difference. Here are some tips: - Buy vegetables that are firm and colorful. - Look for eggs that are free-range for the best flavor. - Store veggies in a cool, dry place until you’re ready to cook. - Use fresh herbs right before serving to boost flavor. - Make these quiche cups the day you plan to serve for the best taste. {{ingredient_image_2}} To start, gather your ingredients. You need fresh veggies, eggs, milk, and cheese. Use a mix of colors to make your quiche cups pop. Dice the bell peppers, chop the spinach, and grate the zucchini. Halve the cherry tomatoes and dice the red onion. Preheat your oven to 375°F (190°C). Grease a muffin tin with a bit of olive oil. If using phyllo dough, stack 2-3 sheets. Brush each layer lightly with olive oil. Cut into squares large enough to fit in the muffin tin. Press these squares into the cups. If you use pre-made pastry shells, just place them in the tin. In a large bowl, crack the eggs and pour in the milk. Whisk them until smooth. Add in the diced bell peppers, chopped spinach, grated zucchini, halved cherry tomatoes, diced red onion, shredded cheese, dried oregano, salt, and pepper. Stir until the veggies are well mixed with the egg blend. Carefully pour this mixture into each pastry cup. Fill them about 3/4 full. Bake in your preheated oven for 18-20 minutes. Look for firm eggs and a golden top. Once done, let them cool for a few minutes. Use a knife to loosen the edges, then lift the cups out gently. Enjoy your tasty Garden Veggie Quiche Cups! For the best results, keep an eye on the cooking time. Bake the quiche cups for 18-20 minutes. The eggs should be set, and the tops should rise. If you see a slight jiggle, that’s fine. Just remember to check around the 18-minute mark. Every oven is a bit different, so use your judgment for perfect results. These quiche cups shine at brunch. Pair them with a fresh salad or fruit. A light vinaigrette can add zest to your plate. If you want to add protein, serve with crispy bacon or sausage. They also pair well with a glass of chilled lemonade or iced tea. Feel free to mix and match until you find your favorite! To get that lovely golden color on top, brush the pastry with olive oil before baking. This helps it brown nicely. If you want extra color, place the cups under the broiler for a minute. Keep a close watch, as they can brown quickly. A golden top makes these cups look as good as they taste! Pro Tips Fresh Ingredients: Use fresh vegetables for the best flavor and nutrition. Local farmers' markets often have the freshest produce available. Cheese Variations: Experiment with different types of cheese like feta or goat cheese for a unique twist on flavor. Make Ahead: These quiche cups can be prepared in advance and stored in the refrigerator. Reheat them in the oven for a quick breakfast or snack. Perfect Portioning: Use a measuring cup to pour the egg mixture into the cups for consistent sizing and even baking. {{image_4}} You can change the cheese to fit your taste. Try feta for a tangy flavor. Goat cheese adds creaminess and a bit of zest. For a sharper kick, use Gruyère or Swiss cheese. Mixing different cheeses can create a fun flavor blend. Just remember, cheese makes everything better! Want more protein? Add cooked bacon or ham for a savory touch. You can also use diced turkey or chicken. If you prefer plant-based options, try chickpeas or black beans. They add heartiness and nutrition. Just make sure to chop your protein into small bits for even mixing. Feel free to swap out veggies based on the season. In spring, use asparagus or peas for a fresh taste. Summer brings zucchini and corn, which are great choices. In fall, think of adding squash or sweet potatoes. Winter is perfect for kale or hearty root veggies. This keeps your quiche cups interesting and fresh! After enjoying these quiche cups, store leftovers in an airtight container. Place them in the fridge to keep them fresh. They stay tasty for up to three days. If you want to keep them longer, consider freezing. To reheat, simply place the quiche cups in the oven at 350°F (175°C). Heat for about 10-15 minutes. This way, they regain their warm, fluffy texture. You can also use a microwave. Heat in 30-second intervals until warm, but they may not be as crispy. For meal prep, freeze the quiche cups after they cool. Wrap each cup in plastic wrap, then place them in a freezer bag. They can last up to two months in the freezer. When ready to eat, thaw overnight in the fridge and reheat as mentioned. Yes, you can use many vegetables in these quiche cups. Think about using broccoli, kale, or mushrooms. Just make sure to chop them small so they cook well. Mix and match your favorites. This recipe is very flexible, which makes it fun to create your own version. You can even add herbs like chives or dill for extra flavor. To make the quiche cups gluten-free, swap out the phyllo dough or pastry shells for gluten-free options. You can use gluten-free puff pastry or a gluten-free pie crust. Check the labels to ensure they meet your needs. You can also make a crustless version by simply greasing the muffin tin and pouring in the filling. This way, you skip the crust altogether. These quiche cups pair well with many sides. A fresh salad is a great choice. You can also serve fruit, like berries or melon, for a sweet touch. For drinks, consider a light tea or fresh juice. If you want something heartier, serve them with crusty bread. These sides will enhance the meal and make it more enjoyable. In this blog post, we explored how to make delicious quiche cups. We covered the key ingredients, tips for freshness, and handy substitutes. You learned the step-by-step instructions for prep, baking, and mixing. Tips for cooking times, serving ideas, and storage were also shared. Finally, we discussed fun variations to suit your taste. Enjoy making and sharing these tasty quiche cups. They are easy and fun! You can switch up the flavors and always impress your guests.

Garden Veggie Quiche Cups

Delicious mini quiches filled with colorful vegetables and cheese, 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
  • 1 cup fresh spinach, finely chopped
  • 1 small zucchini, grated
  • 0.5 cup cherry tomatoes, halved
  • 1 small red onion, diced
  • 4 large eggs
  • 0.5 cup milk
  • 1 cup shredded cheese
  • 1 teaspoon dried oregano
  • to taste salt
  • to taste freshly cracked pepper
  • 1 package phyllo dough or pre-made pastry shells
  • as needed olive oil for greasing

Instructions
 

  • Preheat your oven to 375°F (190°C). While the oven is heating, use a brush or spray to lightly grease a muffin tin with olive oil.
  • If you’re using phyllo dough, layer 2-3 sheets together, brushing each layer lightly with olive oil. Cut the layered dough into squares that can fit into the muffin cups, forming little cups in the greased tin. For pre-made pastry shells, simply place them in the muffin tin, ready to be filled.
  • In a large mixing bowl, crack the eggs and add the milk. Whisk them together until they are fully blended and smooth.
  • To the egg mixture, add the diced bell peppers, chopped spinach, grated zucchini, halved cherry tomatoes, diced red onion, shredded cheese, dried oregano, salt, and pepper. Stir well until all the vegetables are evenly coated in the egg mixture.
  • Carefully pour the veggie-egg mixture into each prepared phyllo or pastry cup, filling them about 3/4 full to allow space for the eggs to rise while baking.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are fully set and the tops are golden and puffed.
  • Once baked, remove the muffin tin from the oven and allow the quiche cups to cool for a few minutes. Gently run a knife around the edges if necessary, then carefully lift the cups out of the tin.

Notes

Arrange the quiche cups on a vibrant serving platter, garnishing with fresh herbs for an elegant touch.
Keyword brunch, quiche, snack, vegetable