Mediterranean Mini Quiche
This Mediterranean Mini Quiche is easy, delectable and healthy appetizer made of spinach, mushroom, red bell pepper, red onion, zucchini and feta cheese in creamy egg mixture.
Servings 12
Calories 257kcal
Ingredients
- 1 14.1 oz Pie Crust store bought
Egg mixture
- 1 large egg
- 1 large egg yolk
- ¾ cup milk, half and half or heavy cream
- ¾ teaspoon garlic powder
- Pinch of cayenne pepper
- Salt and pepper to taste
Mediterranean Mini Quiche Stuffing
- ¼ cup spinach chopped
- 5 pieces Kalamata olives chopped
- 5 tablespoons red onion chopped
- 5 tablespoons cremini mushroom chopped
- 5 tablespoons red bell pepper chopped
- 3 tablespoons crumbled feta cheese
- Salt and pepper to taste
- 1 tablespoon butter
- 3 tablespoons olive oil
Toppings
- 12 pieces sliced zucchini
- 3 mushroom sliced
- 1 tablespoon red onion julienne
- 2 tablespoons feta cheese
Instructions
- Use room temperature store bought pie crust.
- Prepare stuffing. Chop red onion, mushroom, red bell pepper, spinach, Kalamata olives and place in a bowl. Season with garlic powder and blend well. Set aside.
- Prepare egg mixture. Whisk egg lightly. Then combine egg, half and half, garlic powder, cayenne pepper, salt and pepper. Blend well. Set aside.
- Unroll pie crust and use 3 ½ inch cookie cutter to cut out 12 mini tart crust. If using a 24 mini muffin pan, use a 2 ½ inch cookie cutter. Before taking the cut out crust, prick it a few times with fork. Watch my video, to see how I do it.
- Lightly spray muffin pan or wipe with olive oil.
- Center dough in pan and hold opposite sides of dough (top) and push gently in the pan. Carefully fit dough without tearing it.
- When all dough are in place, divide stuffing into 12 and stuff each dough.
- Pour egg mixture on each dough using a measuring spoon.
- Preheat oven at 375 degrees and bake for 20 to 25 minutes until egg mixture are firm to touch and heated through. Add toppings 3 minutes before its done baking, and continue baking. Set your baking time again for 2 or 3 minutes. When done, cool for 5 minutes and transfer to a wire rack. Enjoy!
Notes
- If you don’t want to do the toppings, chop all the ingredients and add it to your stuffing, then bake for 20 to 25 minutes.
- You can make this Mediterranean Mini Quiche crustless and reduce baking time by 5 minutes.
- Store leftover baked mini quiche in a zip lock bag and refrigerate up to 4 days or store in freezer up to 2 months.
Nutrition
Calories: 257kcal | Carbohydrates: 20g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 254mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 393IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 1mg