Best Vegetarian Mini Quiche Recipe for Easy Entertaining

If you’re searching for a delightful and versatile vegetarian dish that’s perfect for breakfast, brunch, or even a light dinner, you’ve come to the right place! These best vegetarian mini quiches combine a flaky, buttery crust with a rich, savory filling bursting with fresh vegetables, creamy cheese, and fragrant herbs.

Mini quiches are not only incredibly tasty but also incredibly convenient – they’re perfectly portioned for parties, lunchboxes, or a quick snack on the go.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your routine, this recipe is simple to follow and endlessly customizable. Plus, you’ll impress your family and friends with these charming little bites that are just as beautiful as they are delicious.

Let’s dive into making these irresistible mini quiches that will quickly become a favorite in your recipe collection!

Why You’ll Love This Recipe

These mini quiches are a crowd-pleaser for many reasons. First, they are easy to make ahead and freeze, making meal prepping a breeze.

You can whip them up in one go and enjoy them throughout the week or serve them fresh at your next gathering.

The combination of fresh vegetables like spinach, bell peppers, and mushrooms adds a burst of flavor and color, while the creamy eggs and cheese provide a satisfying texture and richness. Plus, they’re vegetarian-friendly but can easily be adapted to vegan diets with a few ingredient swaps.

Lastly, their mini size makes them perfect for portion control and sharing, and they pair beautifully with both casual and elegant meals.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 4 large eggs
• 1/2 cup whole milk
• 1/2 cup shredded cheddar cheese (or your favorite cheese)
• 1/2 cup fresh spinach, chopped
• 1/4 cup red bell pepper, finely diced
• 1/4 cup mushrooms, finely chopped
• 1 small shallot, minced
• 1 garlic clove, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp dried thyme or fresh herbs of choice

Equipment

• Mini muffin tin (12-cup)
• Mixing bowls
• Whisk or fork
• Frying pan for sautéing vegetables
• Rolling pin (optional, for puff pastry)
• Knife and cutting board
• Measuring cups and spoons
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease the mini muffin tin or line it with small paper liners to prevent sticking.
2. Prepare the puff pastry: On a lightly floured surface, roll out the thawed puff pastry sheet slightly to smooth it out. Cut into 12 equal squares, each large enough to line the muffin cups with a little overhang.
3. Press each puff pastry square into the muffin cups, forming a small crust. Prick the bottom gently with a fork to prevent puffing up during baking.
4. Sauté the vegetables: Heat olive oil in a frying pan over medium heat. Add shallot and garlic, cooking until fragrant (about 1-2 minutes). Add the mushrooms, bell pepper, and spinach. Cook until vegetables are softened and any moisture has evaporated, about 5 minutes. Season with salt, pepper, and thyme. Remove from heat and let cool slightly.
5. Prepare the egg mixture: In a mixing bowl, whisk together the eggs and milk until fully combined. Season with a pinch of salt and pepper.
6. Assemble the quiches: Divide the sautéed vegetables evenly among the pastry-lined muffin cups. Sprinkle shredded cheese on top of the vegetables. Pour the egg mixture over the fillings, filling each cup about three-quarters full. Be careful not to overfill.
7. Bake the mini quiches in the preheated oven for 20-25 minutes or until the egg is set and the pastry is golden brown.
8. Cool and serve: Remove from the oven and let the mini quiches cool in the tin for about 5 minutes. Then transfer to a cooling rack. Serve warm or at room temperature.

Tips & Variations

Tip: If you want a crispier crust, blind bake the puff pastry shells for 5-7 minutes before adding the filling.

You can easily customize these mini quiches by swapping out vegetables or cheese. Try adding sun-dried tomatoes, kale, feta cheese, or caramelized onions for different flavor profiles.

For a vegan version, use a chickpea flour batter or tofu-based filling and vegan cheese alternatives.

If you want to make these ahead, bake the mini quiches completely, cool, then freeze in an airtight container. Reheat in the oven at 350°F (175°C) for about 10 minutes before serving.

Nutrition Facts

Serving Suggestions

These mini quiches are perfect served alongside a fresh green salad or roasted vegetables for a light, satisfying meal. They also pair wonderfully with fruit salads or a crisp cucumber and tomato salad for brunch.

For a more indulgent spread, serve them with crusty bread and a selection of cheeses and olives. They are a fantastic addition to any party platter or picnic basket, offering a tasty vegetarian option that everyone will love.

If you enjoy this recipe, you might also love our Classico Sun Dried Tomato Alfredo Sauce Recipe – a creamy sauce that goes great with pasta dishes, or our sweet treats like the Cinnamon Pecan Ice Cream Recipe.

For a savory twist, check out the Cheese Penny Recipe for another cheesy delight!

Conclusion

Creating the best vegetarian mini quiches is a rewarding and delicious endeavor that brings together simple ingredients to make something truly special. These bite-sized quiches are versatile, easy to prepare, and perfect for any occasion, from casual breakfasts to festive gatherings.

With a flaky crust, flavorful vegetable filling, and creamy cheese, they satisfy both vegetarians and meat-eaters alike. Plus, the ability to customize the ingredients means you can experiment endlessly to suit your taste.

Whether freshly baked or made ahead and reheated, these mini quiches are sure to become a staple in your kitchen. Happy cooking!

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