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Mini Veggie Quiche Biscuit Cups are a delightful twist on the classic quiche recipe, seamlessly blending convenience with nutrition. These bite-sized treats are perfect for any occasion—whether it's a leisurely breakfast, a lively brunch gathering, or a simple snack to satisfy midday cravings. Their versatility makes them a standout addition to any meal plan. With a flaky biscuit base that cradles a colorful assortment of vegetables and cheese, these quiche cups are not only visually appealing but also rich in flavor and essential nutrients.

Mini Veggie Quiche Biscuit Cups

Discover the joy of Mini Veggie Quiche Biscuit Cups, a fun and nutritious twist on traditional quiche! These bite-sized delights feature a flaky biscuit base filled with a colorful mix of vegetables like spinach, red bell pepper, and zucchini, all bound together with eggs and cheese for a satisfying snack or meal. Easy to prepare and perfect for breakfast, brunch, or any gathering, these quiche cups are sure to impress with their vibrant flavors and beautiful presentation. Transform your meal planning with this versatile recipe, offering endless ingredient possibilities to suit your taste!
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Ingredients
  

1 can (16.3 oz) refrigerated biscuit dough

4 large eggs

1/2 cup milk

1 cup fresh spinach, chopped

1/2 cup red bell pepper, diced

1/2 cup zucchini, grated

1/4 cup onion, finely chopped

1 cup shredded cheese (choose between cheddar or mozzarella for flavor)

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Optional: Fresh herbs for garnish, such as chives or parsley

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Prepare the Biscuit Cups: Carefully open the can of biscuit dough and separate it into 8 individual biscuits. Using either a rolling pin or your fingers, flatten each biscuit into a round disc approximately 1/4 inch thick.

      Form the Cups: Lightly grease a muffin tin with cooking spray to prevent sticking. Take each flattened biscuit and press it firmly into the bottom and up the sides of the muffin cups, creating small, cup-like shapes.

        Prepare the Filling: In a large mixing bowl, thoroughly whisk together the eggs and milk until you achieve a uniform mixture. Incorporate the chopped spinach, diced red bell pepper, grated zucchini, finely chopped onion, garlic powder, salt, and black pepper. Stir until all vegetables are well distributed throughout the mixture.

          Add the Cheese: Gently fold in the shredded cheese until evenly combined with the egg and vegetable mixture. If desired, set aside a small amount of cheese for sprinkling on top.

            Fill the Cups: Using a spoon, carefully fill each biscuit cup with the egg and vegetable mixture, filling them just to the rim. If you have reserved some shredded cheese, sprinkle it generously on top of each filled cup.

              Bake to Perfection: Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes, or until the biscuit edges are golden brown and the egg filling is fully set.

                Cool and Serve: Once baked, remove the muffin tin from the oven and allow it to cool for a few minutes. Carefully lift the mini quiches out of the muffin tin. For an extra touch, garnish with fresh herbs before serving. These delightful mini quiches can be enjoyed warm or at room temperature.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8

                    Presentation Tips: For an appealing display, arrange the mini quiche cups on a serving platter, garnished with additional fresh herbs around them to add color and vibrancy.