Mini Vegetarian Quiches

These mini vegetarian quiches are so easy to prepare and will be ready in no time! Made with frozen puff pastry and filled with sautéed vegetables, these quiches make perfect snacks or finger food for parties.

Everything is better in mini form, right? Or is it that it's an excuse to eat more!

These mini vegetarian quiches are the perfect size for snacks or for serving as appetizers at your next party.

Putting together these mini quiches couldn't be easier and they're made with frozen puff pastry to save time.

They're also a great way to sneak in some more veggies into your diet. I love to use a mix of red capsicum / bell pepper, mushrooms, corn and spinach but feel free to mix and match with your favourite veggies.

This recipe is the mini version of my classic vegetarian quiche. Both are always a crowd favourite and I know you'll love this mini version as much as we do. Just try and stop at just one!

WHY YOU'LL LOVE THIS RECIPE...

• Very easy to put together. 
• Light and flavourful.
• Great way to use up veggies in the crisper. 

WHAT YOU'LL NEED

Here's what you'll need to make these mini quiches (full measurements listed in the printable recipe card at the bottom of this post)...

• Frozen Puff Pastry
• Olive Oil
• Brown / Yellow Onion
• Red Capsicum / Bell Pepper
• White / Cup Mushrooms
• Frozen Corn Kernels
• Spinach
• Eggs
• Heavy Cream / Cooking Cream - or use milk instead.
• Salt and Pepper
• Cheddar Cheese

HOW TO MAKE MINI VEGETARIAN QUICHES - STEP BY STEP

Preheat the oven to 180C / 350F and grease a 12-hole muffin pan.

Heat oil in a frying pan on medium heat, then add onion, capsicum / bell pepper, mushrooms and corn, and fry for 5 minutes or until softened. Remove from heat.

Whisk eggs, cream, salt and pepper together in a bowl until well combined.

Cut the puff pastry sheet into 9 even squares. Press each square of puff pastry into a seperate hole in the prepared muffin pan, letting the corners of the pastry point up.

Divide the sautéed vegetables evenly across the pastry cases, then sprinkle the chopped spinach evenly on top.

Next, add cheese and then finally pour the egg mixture evenly in over top. Be careful not to overfill the cups.

Place the tray into the oven and bake for 12-15 minutes, or until the quiche is cooked through and golden brown. The filling will puff up as it cooks, and this is ok!

Allow the quiches to cool for a few minutes in the muffin tray, then move to a wire rack to cool completely.

TIPS FOR MAKING THIS RECIPE

• Feel free to mix and match your sautéed veggies for whatever you have on hand.
• If you don't have heavy cream / cooking cream on hand, substitute for milk.
• Be careful not to overfill your cups when pouring the egg mixture in. You'll have *just* enough for 9 quiches with the recipe as is. If all else fails, mix one more egg and a dash of cream together and use that to fill what you have remaining.
• If you find you have some sautéed veggies leftover after making the quiches, save them and mix them into scrambled eggs for breakfast the next day.
• Feel free to double or triple this recipe for a larger crowd.
• Great served warm or cold.  
• Quiche reheats well, so if you want to make a batch at the start of the week and portion out for a few lunches that'll be great.  Just store in an airtight container.  You can also freeze this way.

MORE VEGETARIAN RECIPES

• Creamy Vegetable Pasta Bake
• Vegetarian Rice Paper Rolls
• Vegetarian Three Bean Chilli
• Bang Bang Cauliflower
• Crispy Salt & Pepper Tofu
• OR see all Vegetarian Recipes

If you’ve made these Mini Vegetarian Quiches I’d love to hear how you enjoyed them! Pop a comment and a star rating below! 

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