One Bite Vegetable Quiche
Ingredients:
1 batch pie pastry
4 large eggs
1/2 cup milk
1 teaspoon olive oil
1/2 finely diced onion
1/2 minced bell pepper
1/4 cup shredded cheese
1 pinch minced thyme
1 pinch minced parsley or chives
Kosher salt and black pepper to taste
Directions:
Preheat oven to 375 degrees F. In a small bowl, whisk together the egg and milk. Set aside. In a small nonstick frying pan, heat the oil. Add onion and bell pepper and sauté until the vegetables are slightly cooked. Remove from heat, allow to cool for one minute, stir in the herbs. Season with salt and pepper.
Roll out pastry to about 1/4 inch thickness. Using a juice cup, cut small rounds, being careful to avoid pastry waste. Line greased muffin tins with pastry. Sprinkle a small amount of vegetable mix and cheese into pastry shell. Pour egg mixture over top being careful to avoid overfilling.
Fill the shells with the egg mixture. Bake for 8-12 minutes, until egg is set. Serve hot or at room temperature.
1 batch pie pastry
4 large eggs
1/2 cup milk
1 teaspoon olive oil
1/2 finely diced onion
1/2 minced bell pepper
1/4 cup shredded cheese
1 pinch minced thyme
1 pinch minced parsley or chives
Kosher salt and black pepper to taste
Directions:
Preheat oven to 375 degrees F. In a small bowl, whisk together the egg and milk. Set aside. In a small nonstick frying pan, heat the oil. Add onion and bell pepper and sauté until the vegetables are slightly cooked. Remove from heat, allow to cool for one minute, stir in the herbs. Season with salt and pepper.
Roll out pastry to about 1/4 inch thickness. Using a juice cup, cut small rounds, being careful to avoid pastry waste. Line greased muffin tins with pastry. Sprinkle a small amount of vegetable mix and cheese into pastry shell. Pour egg mixture over top being careful to avoid overfilling.
Fill the shells with the egg mixture. Bake for 8-12 minutes, until egg is set. Serve hot or at room temperature.