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In the world of culinary delights, mini quiches have carved out a niche for themselves as versatile snacks and appetizers. Their bite-sized nature makes them perfect for gatherings, brunches, or even as a quick weekday meal. Whether served warm or at room temperature, mini quiches offer an array of flavors and textures that can cater to various tastes and dietary preferences. Among the many variations, the Zesty Mini Zucchini Quiche Cups stand out as a delicious and healthy option, packed with fresh vegetables and cheese that deliver a satisfying bite.

Mini Zucchini Quiche Cups

Discover the delightful world of Zesty Mini Zucchini Quiche Cups, perfect for any occasion! These bite-sized treats combine zucchini, carrots, and cheese for a healthy and flavorful snack. Great for brunch or gatherings, they’re easy to make with pre-made pastry and come together quickly. Sauté fresh vegetables, mix in a creamy egg filling, and bake for a golden crust. Impress your guests with this vibrant dish that balances nutrition and taste beautifully!
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Ingredients
  

1 medium zucchini, grated

1 carrot, grated

1/2 cup chopped onion

1 cup shredded cheese (cheddar or mozzarella)

4 large eggs

1/2 cup milk

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 tsp dried oregano (or Italian seasoning)

1 package of pre-made pastry dough or phyllo pastry sheets (store-bought)

Cooking spray or olive oil (for greasing)

Fresh herbs (like parsley or chives) for garnish

Instructions
 

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

    Prepare the Pastry Cups: Roll out your pastry dough on a lightly floured surface if using traditional pastry. Cut into 4-inch circles and gently press them into a greased muffin tin to form small cups. If using phyllo pastry, layer a few sheets together, brushing with olive oil between layers, then cut and press into the muffin tin.

      Sauté the Vegetables: In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add the grated zucchini and carrot and sauté for an additional 3-4 minutes until softened. Remove from heat and let cool slightly.

        Make the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and oregano until well combined. Stir in the sautéed vegetables and shredded cheese.

          Fill the Cups: Spoon the egg and vegetable mixture into each pastry 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 tops are set and lightly golden. A toothpick inserted in the center should come out clean.

              Cool and Serve: Allow the mini quiche cups to cool in the tin for 5 minutes before carefully removing them. Garnish with fresh herbs if desired.

                Enjoy: Serve warm or at room temperature as a delicious appetizer, brunch item, or snack!

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