This is a meal my partner loves to have on a weeknight!

These mini vegetable quiches offer a fresh, flavorful twist on a breakfast classic. Ideal for a cozy brunch or a quick weekday meal, they are packed with vibrant veggies and savory goodness. Inspired by traditional French quiche but without the heavy crust, this lighter version delivers all the taste while keeping it low-carb.

Pair them with a crisp green salad or roasted asparagus for a balanced meal, or enjoy them alongside a warm bowl of creamy tomato soup for extra comfort. Whether as a protein-rich breakfast or a satisfying snack, these mini quiches are a delicious, fuss-free option.

Ingredients

Directions

1️⃣ Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease four individual-sized foil pans with olive oil.

2️⃣ Sauté the Vegetables
Heat olive oil in a medium skillet over medium heat. Add diced onion and red bell pepper, cooking until softened (about 5 minutes). Stir in the chopped spinach and cook until wilted (about 2 minutes). Remove from heat.

3️⃣ Prepare the Egg Mixture
In a large bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.

4️⃣ Assemble the Quiches
Divide the sautéed vegetables evenly among the foil pans. Pour the egg mixture over them, filling each pan three-quarters full. Sprinkle shredded cheddar cheese on top.

5️⃣ Bake Until Set
Place the foil pans on a baking sheet and bake for 20–25 minutes, or until the quiches are firm and lightly golden.

6️⃣ Cool & Serve
Let them cool slightly before serving. Enjoy warm and fresh!