Healthy Mini Vegetable Quiches Food

HEALTHY MINI VEGETABLE QUICHES

Steps:

• Sauté mushrooms for 2-3min in a pan sprayed with cooking spray over med heat.
• Add leeks, peppers and garlic and saute for another 5-7min.
• Add salt and pepper to taste.
• Turn off heat and put aside to semi-cool.
• Beat together eggs, milk, paprika, and hot sauce.
• Spray a muffin pan and pour egg mixture in muffin tins filling them 3/4 of the way full.
• Then add the vegetable mixture to each one and top with Parmesan cheese.
• Bake at 350 for approx 25min until golden brown.
• Eat immediately or cool on cooling rack and store in the fridge.
• To reheat put them on high in the microwave for 30sec to 1min or in the toaster oven on 400 degrees for 7-10min.

MINI QUICHES

Steps:

• Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you've lined all the tins, then chill for 30 mins (if you're baking in batches, chill the off-cuts too).
• Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
• Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.

SAVORY VEGETABLE MINI QUICHES

Steps:

• Preheat oven to 375 degrees.
• Let pie crusts stand at room temperature 15 minutes.
• Lightly spray mini-muffin pan with vegetable oil.
• Whisk milk and eggs in bowl.
• To bowl, add the bacon, zucchini, mushrooms, green onion, cheese, garlic and black pepper to bowl.
• Set aside.
• On lightly floured surface, roll one crust to a 12-inch circle.
• Cut out 12 pastry pieces, using a round cutter (scalloped cutters look pretty).
• Press one pastry piece into each muffin cup.
• Repeat with remaining crust to fill remaining muffin cups.
• Fill each muffin cup with a rounded scoop of vegetable mixture.
• Bake 17-20 minutes or until crusts are light golden brown.
• Cool in pan 2 minutes; carefully remove mini quiches from pan.
• Serve warm.

VEGETABLE QUICHE CUPS TO GO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with foil baking cups and spray with cooking spray.
• Mix spinach, egg substitute, Cheddar cheese, onion, green bell pepper, and hot pepper sauce in a bowl. Divide spinach mixture evenly among prepared muffin cups.
• Bake in preheated oven until a knife inserted into the center comes out clean, about 20 minutes.

HEALTHY VEGETARIAN QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a skillet over medium heat; cook and stir onion until golden brown, 10 to 15 minutes. Add vegetables, lemon juice, and 1 pinch salt to onion; stir well. Remove skillet from heat.
• Mix eggs, feta cheese, milk, mozzarella cheese, salt, and pepper together in a separate bowl.
• Mix cold water and corn oil together in a bowl. Place flour and 1 pinch salt in a separate bowl. Slowly pour oil mixture into flour mixture, mixing until a thick dough forms. Press the dough into two 9-inch round baking pans. Spoon the vegetable mixture into the crusts and top with egg mixture.
• Bake in the preheated oven until quiches are set in the middle, about 20 minutes.