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As summer arrives and gardens burst with fresh produce, there’s no better way to celebrate the season than with a delightful dish that showcases the vibrant flavors of the season. Enter the Mini Summer Veggie Quiches, a perfect blend of nutrition, flavor, and convenience that makes them an ideal choice for any summer gathering. Whether you are hosting a brunch with friends, looking for a light lunch option, or planning ahead for meal prep, these mini quiches offer a versatile solution that is both delicious and visually appealing.

Mini Summer Veggie Quiches

Celebrate summer with these Mini Summer Veggie Quiches! Packed with fresh vegetables like zucchini, bell peppers, and cherry tomatoes, these delightful quiches are not only nutritious but also incredibly versatile. Ideal for brunch, lunch, or meal prep, they can be enjoyed warm or cold. With a delicious blend of eggs, cheese, and seasonal produce, these bite-sized treats are sure to impress at any gathering. Try them today and make the most of your summer bounty!
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Ingredients
  

1 pre-made pie crust (or shortcrust pastry)

4 large eggs

1 cup whole milk

1 cup shredded mozzarella cheese

1/2 cup diced bell peppers (red, yellow, or green)

1/2 cup zucchini, grated

1/2 cup cherry tomatoes, halved

1/4 cup finely chopped red onion

1/4 cup fresh basil, chopped

Salt and pepper, to taste

Olive oil, for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil to prevent sticking.

    Prepare the Pie Crust: Roll out the pie crust on a floured surface to about 1/8 inch thickness. Using a round cookie cutter or a glass, cut out circles that are about 3 inches in diameter. Press each circle into the muffin tin to form small cups.

      Sauté the Vegetables: In a skillet over medium heat, add a drizzle of olive oil. Sauté the diced bell peppers and red onion for about 3-5 minutes until they're slightly softened. Add the grated zucchini and cook for another 2 minutes. Remove from heat and let the mixture cool.

        Whisk the Eggs and Milk: In a large bowl, whisk together the eggs and whole milk until well combined. Season the mixture with salt and pepper to taste.

          Mix in Cheese and Veggies: Once the sautéed veggies have cooled, stir them into the egg mixture. Add the shredded mozzarella cheese and fresh basil, mixing everything until evenly combined.

            Fill the Crusts: Carefully pour the vegetable and egg mixture into each pie crust, filling them about 3/4 full. Top each quiche with a halved cherry tomato for a pop of color.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the quiches are golden on top and the egg is set.

                Cool and Serve: Remove from the oven and let the mini quiches cool in the pan for about 5 minutes. Gently lift them out and serve warm or at room temperature. Enjoy your delightful summer treat!

                  Prep Time: 15 mins | Total Time: 40 mins | Servings: 12 mini quiches