Print

Easy Mini Quiche Cups Recipe with Fresh Spring Vegetables to Impress

easy mini quiche cups - featured image
Print Recipe

These easy mini quiche cups feature a crispy crust and a creamy, veggie-packed center using fresh spring vegetables. Perfect for quick breakfasts, brunches, or potlucks, they are simple, fresh, and satisfying.

Ingredients

Scale
  • 1 sheet refrigerated pie crust (about 9 inches)
  • 4 large eggs, room temperature
  • ½ cup small-curd cottage cheese, well-drained
  • ½ cup whole milk or 2%
  • ½ cup fresh asparagus, chopped into 1-inch pieces
  • ½ cup fresh peas, shelled (or frozen peas, thawed)
  • 2 green onions, thinly sliced (white and green parts)
  • 1 cup fresh spinach, chopped
  • ½ cup sharp cheddar cheese, shredded
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of nutmeg (optional)
  • Olive oil or butter for greasing the muffin tin

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter or olive oil.
  2. Roll out the pie crust on a lightly floured surface if needed, then cut into 12 equal rounds about 3.5 inches in diameter.
  3. Gently press each round into the muffin cups, covering bottom and sides evenly. Poke the bottom with a fork to prevent puffing.
  4. Bake crusts for 7 minutes to set slightly.
  5. While crust bakes, chop asparagus, slice green onions, and roughly chop spinach. Rinse and thaw peas if frozen.
  6. Lightly sauté asparagus and green onions in 1 teaspoon olive oil over medium heat for about 3 minutes until just tender. Let cool slightly.
  7. In a medium bowl, whisk together eggs, cottage cheese, milk, salt, pepper, and nutmeg until smooth.
  8. Stir in shredded cheddar cheese, sautéed veggies, peas, and spinach until creamy but not runny.
  9. Remove pre-baked crusts from oven. Spoon egg and vegetable mixture evenly into each cup, filling almost to the top.
  10. Bake for 18-22 minutes until custard is set and tops are golden. Test doneness with a toothpick; it should come out clean.
  11. Let cool in pan for 5 minutes, then loosen edges with a knife and transfer to a wire rack.
  12. Serve warm or at room temperature.

Notes

Pre-bake the crust to prevent sogginess. Use room temperature eggs for fluffier custard. Drain cottage cheese well to avoid watery filling. Do not overfill cups to prevent spills. Cover crust edges with foil if browning too quickly. Variations include gluten-free crust, crustless versions, and adding proteins like bacon or smoked salmon.

Nutrition

Keywords: mini quiche cups, spring vegetables, easy quiche recipe, brunch recipe, potluck recipe, vegetarian quiche, quick breakfast

Find it online: https://hungermind.com/easy-mini-quiche-cups-recipe-with-fresh-spring-vegetables-to-impress/