Spring Quiches

These small quiches are perfect for meal prep or to bring to a brunch! The muffin tin makes the quiches a great size for servings!

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Spring Quiches

Yield 24 quiches

Author Kirsten Deneka

Prep time

45 Min

Cook time

40 Min

Total time

1 H & 25 M

Cook modePrevent screen from turning off

Ingredients

Filling:

• 9 eggs
• 1 cup milk
• 1/2 cup cream
• 3 green onions
• 1/2 cup crumbled feta
• 1 roasted red pepper, diced (fresh or jarred)
• 1 jalapeño, diced
• 3/4 tsp salt
• 1 tsp garlic powder
• Pepper to taste
• 3 tbsp fresh herbs (parsley, dill, basil)

Quiche crust:

• 2 1/4 cups flour
• 1 tsp salt
• 1 cup grated cold butter
• 1/2 cup ice cold water

Instructions

1. Mix all quiche ingredients in a large bowl and set aside. If making the roasted red pepper, cut a pepper in half, broil for 5-10 minutes until blistered and black. Add pepper into a closed container to steam for 10 minutes.
2. To make the crust, mix all ingredients together until a soft dough forms, careful to not over-mix.
3. Form into two round disks, cover in plastic wrap and set in the fridge for 30 mins to an hour.
4. Preheat oven to 375F. Roll out dough and cut into round disks to fit your muffin tin. Poke a couple holes on the bottom of your crust with a fork.
5. Add egg mixture to your tins, 3/4 way filled.
6. Bake for 35-40 minutes or until the crust is golden brown and the egg is cooked through.
7. Allow to cool for 10 minutes before removing from tin. Enjoy :)

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Quiche, Cheesy, Feta, Fresh

Breakfast, Brunch

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