Description
A simple Mini Quiche Trio for Galentine’s Brunch Boards featuring three vegetarian flavor combinations, Spinach-Feta, Mushroom-Cheddar, and Roasted Red Pepper-Mozzarella. Perfect for brunch boards or make-ahead gatherings.
Ingredients
1 sheet pie crust or puff pastry, thawed
4 large eggs
3/4 cup milk or half-and-half
1/4 tsp salt
1/8 tsp pepper
Flavor 1 – Spinach Feta:
1/4 cup chopped spinach (fresh or frozen, drained)
2 tbsp crumbled feta cheese
Flavor 2 – Mushroom Cheddar:
1/4 cup finely chopped mushrooms (sautéed)
2 tbsp shredded cheddar cheese
Flavor 3 – Roasted Red Pepper Mozzarella:
2 tbsp chopped roasted red peppers
2 tbsp shredded mozzarella cheese
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2. Cut circles from the pie crust or puff pastry and press into each muffin cup.
3. Whisk together eggs, milk, salt, and pepper in a bowl.
4. Divide mixture evenly into three smaller bowls.
5. Add spinach and feta to one, mushrooms and cheddar to another, and roasted red peppers with mozzarella to the third.
6. Spoon mixtures into muffin cups, filling each about three-quarters full.
7. Bake for 18–22 minutes, or until centers are set and tops are lightly golden.
8. Cool for 5 minutes before removing from the pan.
9. Serve warm or at room temperature on a brunch board.
Notes
To make ahead, bake the mini quiches the day before and refrigerate. Reheat in a 325°F (160°C) oven for about 8 minutes.
For a crustless version, grease the muffin tin well and pour the filling directly in.
Best served warm or at room temperature for brunch boards.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American