Mini Veggie Quiches – Thoughtful and Tasty

Looking for a feel-good recipe that’s satisfying, wholesome, and easy to make? These mini veggie quiches are light yet hearty, full of flavor, and ideal for breakfast, brunch, or meal prep. Plus, they’re made with Kipster eggs — from a farm system that’s rethinking how we keep chickens and how food can be produced with less waste and more care.

Kipster doesn’t claim to be perfect. But we do commit to transparency and improvement — for the chickens, the planet, and for you.

These quiches come together with simple ingredients and offer that just-right balance of creamy, savory, and crisp. Great fresh out of the oven or packed for later!

🧄 Ingredients Mini Veggie Quiches (makes 12 mini quiches):

• 1 tsp avocado oil (or neutral cooking oil)
• ½ small red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 tsp minced garlic
• ½ lb (about 225g) mushrooms, sliced
• 2 cups baby spinach (roughly chopped if needed)
• 1 refrigerated pie crust (you may have leftover scraps)
• 1 cup whole or 2% milk (avoid non-fat)
• 4 Kipster eggs
• ¼ tsp salt
• ¼ tsp black pepper
• ½ cup grated cheese (cheddar, Swiss, Gruyère or vegan)

🥣 Instructions for the Mini Veggie Quiches:

1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with parchment muffin liners.
2. Sauté the veggies: In a skillet over medium heat, cook onions and bell peppers for 2–3 minutes until softened. Add mushrooms and garlic, cook another 5–6 minutes until browned. Stir in spinach and cook until just wilted. Remove from heat.
3. Cut the crust: Unroll the pie dough and use a 3.5 to 4-inch cutter (or rim of a glass) to cut out 12 circles. Gently press one into each muffin cup, letting the edges rise slightly.
4. Drain moisture: If the veggie mixture looks wet, blot it with paper towels.
5. Make the egg mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until frothy (about 2 minutes)
6. Assemble: Spoon the veggies into the crust-lined cups, sprinkle with cheese, and pour in the egg mixture — filling each cup about ¾ full.
7. Bake for 22–28 minutes or until puffed and golden. A toothpick inserted should come out clean.
8. Cool for 5–10 minutes before removing from the tin.

Whether you’re hosting brunch or meal-prepping for the week, these mini quiches are a delicious way to do better — one thoughtful bite at a time 🐔