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As the days grow warmer and the sun shines brighter, there's nothing quite like the fresh flavors of summer vegetables to brighten your meals. Enter the Mini Summer Veggie Quiches—a delightful dish that combines the ease of preparation with the vibrancy of seasonal produce. These little quiches are perfect for a variety of occasions, from weekend brunches to outdoor picnics, making them a versatile addition to any seasonal menu.

Mini Summer Veggie Quiches

Discover the joy of summer cooking with these Mini Summer Veggie Quiches! Perfect for brunch, picnics, or a light snack, these bite-sized treats are packed with seasonal vegetables, protein-rich eggs, and creamy cheese. Customize them with your favorite ingredients to reduce food waste and create a healthy, colorful dish that's both delicious and nutritious. Get ready to impress your friends and family with this adaptable recipe that celebrates the fresh flavors of summer!
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Ingredients
  

1 cup cherry tomatoes, halved

1 cup zucchini, grated

½ cup bell peppers, diced (any color)

½ cup red onion, finely chopped

4 large eggs

1 cup milk (or plant-based milk)

1 cup shredded cheese (cheddar or mozzarella)

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

1 package of pre-made phyllo pastry or mini pie crusts (about 12)

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Pastry: If using phyllo pastry, layer 3 sheets, brushing each with a little olive oil or melted butter between layers. Cut into 4 squares and gently press each square into the greased muffin tins. If using mini pie crusts, just place them directly in the tins.

      Sauté the Vegetables: In a skillet over medium heat, add a splash of olive oil. Sauté the red onion and bell peppers for about 3-4 minutes until softened. Then add in the grated zucchini and halved cherry tomatoes. Cook for an additional 2-3 minutes. Season with salt, pepper, and oregano. Remove from heat and let cool slightly.

        Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, and a pinch of salt and pepper. Stir in the shredded cheese.

          Combine Filling: Gently fold the sautéed vegetables into the egg mixture until well combined.

            Fill the Pastry Shells: Using a ladle, pour the vegetable and egg mixture into each prepared pastry shell, filling them around ¾ full.

              Bake the Quiches: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the quiches are puffed and lightly golden on top. A toothpick inserted into the center should come out clean.

                Cool and Serve: Once baked, let the quiches cool in the pan for about 5 minutes. Carefully remove them and transfer to a serving platter. Garnish with fresh basil leaves if desired, and serve warm or at room temperature.

                  Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 12 mini quiches