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golden mini quiches in a wide horizontal shot, two tucked into a lunchbox compartment next to cherry tomatoes and apple slices, natural light, shallow depth of field, landscape orientation

Veggie-Packed Mini Quiches

Fluffy egg cups full of cheese and vegetables that are just as delicious eaten cold from the lunch box.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 mini quiches
Ingredients Method Notes

Ingredients
  

  • 6 eggs
  • 0.5 cup milk
  • 1 cup shredded cheddar
  • 0.5 cup chopped spinach
  • 0.5 cup diced bell pepper
  • 0.5 tsp salt

Method
 

  1. Preheat the oven to 375F and grease a 12-cup muffin tin.
  2. Whisk the eggs, milk, and salt together until smooth.
  3. Stir in the cheese, spinach, and bell pepper.
  4. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
  5. Bake 18 to 20 minutes until set and lightly golden, then cool and store. Pack 2 to 3 per lunch.

Notes

These freeze beautifully, so make a double batch and pull one out the night before.