Spring Veggie Mini Quiches

Jump to Recipe

These little spring quiches are one of my favorite easy recipes to bake when the weather starts warming up. They’re filled with seasonal veggies like asparagus, green onions, and peas—baked in flaky pie crust and then topped with smoked gouda for a savory, smoky, bacon-like flavor (without the bacon).

They’re fantastic for a spring party or picnic, brunch spread, or easy meal prep for the week. You can easily swap in whatever cheese or spring veggies you have on hand, and the mini size makes them extra cute (and great for sharing).

Spring Veggie Mini Quiches

Makes about 48 mini quiches

Recipe adapted from Sally’s Baking Addiction Mini Quiche recipe

Ingredients:

• 4 unbaked pie crusts (thawed in the fridge if frozen)

• 1 tbsp olive oil  

• ¼ cup asparagus, finely chopped

• ¼ cup green onions, finely chopped 

• ¼ cup peas (thawed to room temperature if frozen)

• 4 large eggs

• 1/2 cup whole milk 

• 1/2 cup heavy cream

• 1/2 tsp salt

• 1/4 tsp pepper 

• ½ tsp smoked paprika

• ½ tsp garlic powder 

• 1 cup smoked gouda cheese, shredded (parmesan or sharp cheddar work great in this recipe, too!)

To make:

1. Preheat your oven to 375 F and grease a mini muffin pan. Let the pie crusts sit at room temperature for 10 minutes.

2. Roll the pie crusts out onto a floured surface. Use a 3 inch round cookie cutter to cut the pie crusts into rounds, then press into the muffin pan to create mini quiche crusts. Repeat with the other crusts, re-rolling the dough when needed.   

3. To a frying pan over medium heat, add the olive oil. Add the asparagus and cook for about two minutes. Add the green onions and peas and cook for an additional minute. Remove from the heat and set aside. 

4. To a bowl, add the eggs, whole milk, cream, salt, pepper, paprika, and garlic powder, and whisk well. 

5. Divide the cooked vegetables evenly among the muffin cups, then fill the rest of the way with the egg mixture, leaving about ¼ inch of room at the top of each. Sprinkle with the cheese.

6. Bake at 375 for 25-30 mins or until the tops are golden brown. 

7. Let cool for about 10 minutes before removing from the muffin pan.

You might also like…