Veggie Lover's Mini Quiche

Prep 35 min
Total 1 hr 5 min
Ingredients 9
Servings 22

These quiche may be little, but they pack a serious amount of veggie-loaded flavor! Fresh vegetables, cream cheese, eggs and cheddar bake together in muffin tin-size Pillsbury™ pie crusts for mini quiche that make a meal. Serve them at your next brunch or potluck for a handheld breakfast everyone will love. MORE+ LESS-

By Pillsbury Kitchens

Updated September 23, 2019

Make with

Pillsbury Pie Crust

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

container (7.5 oz) chive & onion cream cheese spread

eggs

cups fresh baby spinach, chopped (from 5-oz package)

1/2

cup chopped red bell pepper

1/4

cup sliced green onions

1/4

teaspoon salt

1/4

teaspoon black pepper

cup finely shredded sharp cheddar cheese (4 oz)

Steps

Hide Images

1

Heat oven to 425°F. Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cookie cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press 1 round in bottom and up side of each of 22 ungreased regular-size muffin cups. Set aside.
2

In medium bowl, beat cream cheese and eggs with electric mixer on medium speed until smooth and creamy. Stir in spinach, bell pepper, green onions, salt and pepper until well mixed. Stir in cheddar cheese. Spoon 2 tablespoons filling into each crust-lined muffin cup.
3

Bake 13 to 18 minutes or until filling is set and crust is golden brown. Cool in pan 10 minutes. Remove from pan to serving platter. Serve warm. Cover and store leftovers in refrigerator.

Expert Tips

For even more veggie flavor, swap chive & onion cream cheese spread for vegetable cream cheese spread.
Swap the cheddar cheese called for in the recipe for your favorite variety, such as Swiss or pepper Jack.