Vegetarian Mini Quiches

Perfectly bite-sized and bursting with vibrant flavors, these Vegetarian Mini Quiches are a crowd-pleasing option for breakfast, brunch, or even a light snack. Crafted with flaky store-bought puff pastry, these quiches are filled with a savory mix of sautéed baby spinach, mushrooms, red bell pepper, and onion, then topped with creamy cheddar cheese. The rich egg custard, made from whole milk and heavy cream, ties the flavors together for a luxuriously silky texture. Quick to prepare with only 20 minutes of hands-on time, these quiches bake to golden perfection in under half an hour. Whether served warm or at room temperature, these easy-to-make, portable delights are as visually stunning as they are delicious—ideal for hosting or making ahead. Perfect for vegetarians and guaranteed to impress anyone who takes a bite, they’re a must-try recipe for your next gathering or meal prep.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 2 pieces store-bought puff pastry sheets
• 4 pieces large eggs
• 0.5 cup whole milk
• 0.5 cup heavy cream
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup baby spinach
• 0.5 cup mushrooms
• 0.5 cup red bell pepper
• 0.25 cup onion
• 0.5 cup cheddar cheese, shredded
• 1 tablespoon olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.

Step 2

On a lightly floured surface, roll out the puff pastry sheets to fit into the muffin tin cups. Gently press the pastry into each cup, trimming any excess dough hanging over the edges.

Step 3

In a medium skillet, heat olive oil over medium heat. Add diced onion and sauté for about 2 minutes until translucent.

Step 4

Add chopped mushrooms and red bell pepper to the skillet, and continue to cook for another 3-4 minutes, until the vegetables have softened.

Step 5

Stir in the spinach, and cook until just wilted, about 1 minute. Remove the skillet from heat and let it cool.

Step 6

In a mixing bowl, whisk together eggs, milk, heavy cream, salt, and black pepper until you have a smooth custard mixture.

Step 7

Distribute the cooked vegetable mixture evenly into the prepared muffin cups lined with puff pastry.

Step 8

Sprinkle shredded cheddar cheese over the vegetables in each cup.

Step 9

Pour the egg custard mixture over the vegetables and cheese, filling each cup to about 3/4 full.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the quiches are puffed and golden brown.

Step 11

Allow them to cool slightly before removing from the muffin tin. Serve warm or at room temperature.

Nutrition Facts

Serving size	(837.6g)

Amount per serving	% Daily Value*
Calories	1757.7

Total Fat 135.6g	0%
Saturated Fat 62.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 938.6mg	0%
Sodium 2451.3mg	0%
Total Carbohydrate 81.4g	0%
Dietary Fiber 5.9g	0%
Total Sugars 13.6g
Protein 53.8g	0%

Vitamin D 225.7IU	0%
Calcium 722.8mg	0%
Iron 8.7mg	0%
Potassium 1178.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.3%

Protein: 12.2%

Carbs: 18.5%