Cheese Vegie Mini Quiches

Kiki Cooks
by Kiki Cooks
20 Quiches
50 min

Embark on a journey of delectable flavors and bite-sized delights with our cheese and veggie mini quiches recipe! These miniature wonders take the classic quiche to a whole new level, combining the rich creaminess of cheese with the freshness of assorted veggies. Each bite is a medley of textures and tastes, a symphony of savory goodness. The harmonious marriage of cheesy indulgence and wholesome vegetables creates a culinary experience that's as satisfying as it is delightful. These mini quiches are perfect for breakfast, brunch, or even as a charming appetizer. So, prepare to tantalize your taste buds and impress your guests as you delve into the world of these cheesy and veggie-packed treats.

Cheese Vegie Mini Quiches
Recipe details
  • 20  Quiches
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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Cooked vegies
  • 1 capsicum, chopped as small as possible
  • 1 carrot, peeled and grated
  • 4 sprigs spring onion, thinly sliced
  • 120 grams corn kernels
Quiche mixture
  • 4 eggs
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1/2 cup cream
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1.5 cups grated yellow cheese

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line 2 cupcake tins with cupcake liners.
In a medium size pan on a medium heat, add all the raw vegies and let cook for around 15 minutes, stirring occasionally.
In the meantime, in a large mixing bowl, combine the eggs, flour, milk, cream, salt and pepper until thoroughly mixed through.
Add in the cheese and stir until combined.
When the vegies have softened, remove them from the heat and let them chill for 10 minutes. Then, add them into the mixture, folding until just combined.
Pour the mixture into the prepared liners and bake for around 15 minutes, when the tops should be beginning to brown and the mixture looks set.
Let cool before serving.