These mini quiches make a splendid breakfast or brunch, and they freeze well. (Photo: Jerry James Stone)

Mini vegetable quiches

Tasty hot breakfast just got a whole lot easier.

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For brunch or breakfast on the go, these mini quiches are a great weekend recipe. I love them because they freeze so well. It’s easy to always have a delicious breakfast ready to go.

Mini Vegetable Quiches Recipe

Print
Prep15 mins
Cook Time15 mins
Yield12 mini quiches

Ingredients

  • 9 eggs
  • 1 cup milk
  • 1 cup shredded cheddar
  • 1/2 tsp salt
  • 8 ounces chopped spinach
  • 1 small red pepper (chopped)
  • 1 small red onion (chopped)
  • Butter

Instructions

  • Add a tablespoon of butter to a large saute pan and melt it over a medium low heat.
  • Add in the onions, and cook for about 2 minutes, until just translucent. Add in the spinach, and cook until all of it is wilted. Add in the red peppers, more butter if needed, and saute for about a minute. Set aside.
  • Grease a muffin pan that holds 12 muffins. Divide the sauteed veggies between the tins.
  • Crack the 9 eggs in a large mixing bowl. Add in the salt and milk. Whisk together.
  • Divide half of the cheddar cheese between the muffin tins and then divide the egg mixture.
  • Bake at 375° F for 10 minutes. Remove from heat and divide the remaining cheddar, topping the quiches.
  • Place back in the oven and bake until the eggs are set. Test with a toothpick.
  • Remove from heat and let cool.
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