Description
Mini Easter Quiches with Spring Veggies are bite-sized treats perfect for brunch, Easter gatherings, or spring celebrations. Filled with fresh vegetables like asparagus, peas, and spinach in a cheesy custard, they are easy to make and customizable.
Ingredients
Scale
- 1 sheet puff pastry (about 9 inches by 9 inches)
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (cheddar or Gruyère)
- 1/2 cup asparagus tips, chopped into 1-inch pieces
- 1/2 cup sweet peas
- 1 cup fresh spinach, chopped
Instructions
- Preheat oven to 375°F (190°C). Roll out the puff pastry sheet and cut into 4 equal squares. Fit each square into a greased muffin tin to form a crust.
- In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
- Divide the chopped vegetables and shredded cheese evenly among the pastry-lined muffin cups.
- Pour the egg mixture over the vegetables in each muffin cup, filling almost to the top.
- Bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
- Remove from oven and let cool slightly before serving.
Notes
You can customize these quiches by adding other seasonal vegetables or cheeses. They can be made ahead and served warm or at room temperature.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Brunch
- Cuisine: American
Keywords: Mini Easter Quiches with Spring Veggies, easy recipes
