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If you’re looking for a dish that’s as versatile as it is delicious, mini veggie quiche cups are the perfect solution. These bite-sized delights offer endless possibilities and are suitable for a wide range of occasions, from festive brunches and casual picnics to meal prep for busy weekdays. Their appeal lies not only in their attractive presentation but also in their accommodating nature; you can easily customize them to suit personal tastes or dietary preferences.

Mini Veggie Quiche Cups

Discover the delicious versatility of mini veggie quiche cups, perfect for any occasion from brunch to snacks! These bite-sized delights are easy to customize with fresh vegetables, creamy fillings, and flaky pastry. Ideal for both novice cooks and seasoned chefs, they combine nutrition, flavor, and visual appeal. Whether served warm or at room temperature, these quiche cups are sure to impress your guests or satisfy your cravings. Get inspired to create your own delightful variations!
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Ingredients
  

1 package (1 sheet) of puff pastry, thawed

4 large eggs

1 cup heavy cream

1 cup shredded cheddar cheese (or cheese of choice)

1/2 cup diced bell peppers (mixed colors)

1/2 cup finely chopped spinach

1/4 cup diced onion

1/2 cup cherry tomatoes, halved

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

Optional: fresh herbs (like thyme or basil) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet to smooth it out. Use a cookie cutter or a glass to cut out rounds that are about 3 inches in diameter. You will need enough rounds to line 12 standard muffin cups.

      Line the Muffin Tin: Gently press each pastry round into the bottom and sides of the muffin tin cups. Prick the bottoms with a fork to prevent bubbling.

        Prepare the Filling: In a large bowl, whisk together the eggs and heavy cream until well combined. Stir in the diced bell peppers, chopped spinach, diced onion, halved cherry tomatoes, garlic powder, salt, and black pepper. Mix in the shredded cheese until evenly distributed.

          Fill the Pastry Cups: Carefully pour the quiche mixture into each puff pastry-lined muffin cup, filling them about 3/4 full.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the quiches are puffed up and golden brown on top.

              Cool and Serve: Allow the mini quiches to cool in the pan for about 5 minutes before carefully removing them. Garnish with fresh herbs if desired before serving.

                Enjoy: These mini veggie quiche cups can be served warm or at room temperature, making them perfect for brunch parties, picnics, or meal prep!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings