Description
These Mini Spring Veggie Quiches are light, colorful, and perfect for breakfast, brunch, or meal prep. Packed with fresh vegetables, eggs, and feta, they’re baked in a muffin tin for easy portions. No crust, simple steps, and big flavor — great warm or cold.
Ingredients
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6 large eggs
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¼ cup milk or cream
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½ cup asparagus, finely chopped
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½ cup fresh spinach, chopped
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¼ cup green peas (fresh or thawed frozen)
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⅓ cup crumbled feta cheese
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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Optional: pinch garlic powder or nutmeg
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Oil or cooking spray for muffin tin
Instructions
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Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well.
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Mix eggs
In a bowl, whisk eggs, milk, salt, pepper, and optional seasoning until smooth. -
Add vegetables & cheese
Stir in asparagus, spinach, peas, and feta. -
Fill cups
Pour mixture into muffin cups, filling each about ¾ full. -
Bake
Bake 18–22 minutes, until centers are set and tops lightly golden. -
Cool & remove
Let cool 5–10 minutes, then loosen edges with a knife and lift out.
Notes
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Chop vegetables small so they cook through quickly.
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Pat wet veggies dry to avoid soggy quiches.
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Use silicone or non-stick muffin tins for easiest release.
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Add cooked mushrooms, bell peppers, or onions for variety.
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Great for meal prep — double the batch and freeze extras.