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One of the key elements that make Mini Veggie Quiche Cups such a delight is the use of puff pastry. Puff pastry is a light, flaky pastry made from layers of dough and butter that, when baked, puffs up to create a delicate, airy texture. Its unique properties make it an ideal base for quiche cups, providing a sturdy yet tender shell that holds the filling beautifully.

Mini Veggie Quiche Cups

Discover the culinary charm of Mini Veggie Quiche Cups, an elegant yet convenient dish perfect for brunches, picnics, or meal prep. These delightful quiches feature a flaky puff pastry shell filled with a rich egg and cream custard, complemented by fresh vegetables and cheese. Easy to prepare, they can be customized to suit any taste preference. Enjoy them warm or at room temperature, and impress your guests with this versatile, nutritious treat that appeals to all ages.
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Ingredients
  

1 package (1 sheet) of puff pastry, thawed

4 large eggs

1 cup heavy cream

1 cup shredded cheddar cheese (or cheese of your choice)

1/2 cup diced bell peppers (preferably a mix of colors for vibrancy)

1/2 cup finely chopped fresh spinach

1/4 cup diced onion (yellow or red)

1/2 cup cherry tomatoes, halved

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon freshly cracked black pepper

Optional: fresh herbs (such as thyme or basil) for garnish

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the quiche cups.

    Prepare the Puff Pastry: Lightly flour a clean surface, then roll out the thawed puff pastry sheet until smooth. Using a cookie cutter or the rim of a glass, cut out 12 rounds, each about 3 inches in diameter. Ensure you have enough rounds to fill a standard 12-cup muffin tin.

      Line the Muffin Tin: Gently press each pastry round into the bottom and up the sides of the muffin tin cups. Prick the bottoms with a fork to prevent the pastry from bubbling during baking.

        Prepare the Filling: In a large mixing bowl, whisk together the four eggs and heavy cream until the mixture is smooth and well combined. Add in the diced bell peppers, chopped spinach, onion, halved cherry tomatoes, garlic powder, salt, and black pepper. Stir in the shredded cheese, ensuring it is evenly distributed throughout the mixture.

          Fill the Pastry Cups: Carefully pour the quiche filling into each pastry-lined muffin cup, taking care to fill them about 3/4 full to allow for puffing during baking.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. You want the quiches to be puffed up and golden brown on top, indicating they are perfectly cooked.

              Cool and Serve: Once baked, allow the mini quiches to cool in the muffin pan for approximately 5 minutes. Carefully remove them and transfer to a serving platter. If desired, garnish with your choice of fresh herbs before serving.

                Enjoy: These delightful mini veggie quiche cups can be served warm or at room temperature, making them ideal for brunch gatherings, picnics, or as meal prep items!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings