Description

Delightful mini quiches filled with fresh spring vegetables, perfect for Easter brunch or spring gatherings. These make-ahead, colorful bites are versatile, charming, and full of seasonal flavors.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4 tbsp ice water
1 cup shredded cheese (cheddar or Swiss)
4 large eggs
1/2 cup heavy cream
1/2 cup cooked asparagus tips
1/2 cup sweet peas
1/2 cup chopped bell peppers (red, yellow, or green)
1 tbsp fresh herbs (e.g., parsley or chives)
Salt and pepper to taste

Instructions

Step 1: In a mixing bowl, combine flour and salt. Add cold butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
Step 2: Preheat oven to 375°F (190°C). Roll out chilled dough on a floured surface to about 1/8 inch thickness. Cut into circles to fit into a mini muffin tin. Press dough into each cup and prick the bottoms with a fork.
Step 3: In a bowl, whisk together eggs, heavy cream, cheese, herbs, salt, and pepper. Stir in the cooked vegetables (asparagus, peas, bell peppers).
Step 4: Divide the vegetable mixture evenly among the prepared pastry shells. Pour the egg mixture over the vegetables.
Step 5: Bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown. Let cool slightly before serving.

Notes

These mini quiches can be assembled a day ahead and baked just before serving. Feel free to customize the vegetables based on seasonal availability or personal preference.

Prep Time: PT15M
Cook Time: PT30M
Category: Appetizer
Cuisine: American

Keywords: Mini Easter Quiches with Spring Veggies, easy recipes, spring brunch, vegetarian