How to make Veggie Lover's Mini Quiche

These quiche may be little, but they pack a serious amount of veggie-loaded flavor! Fresh vegetables, cream cheese, eggs and cheddar bake together in muffin tin-size Pillsbury™ pie crusts for




 Total Time

35 minutes

 9 22  1hr 5 min



Veggie Lover's Mini Quiche

The Veggie Lover's Mini Quiche recipe is incredibly easy.
It contains simple ingredients that you should already have on hand.
Pillsbury™ refrigerated pie crusts, chive & onion cream cheese spread, eggs , chopped red bell pepper,sliced green onions, salt, black pepper, sharp cheddar cheese



  1. Heat oven to 425°F. Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cookie cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press 1 round in bottom and up side of each of 22 ungreased regular-size muffin cups. Set aside.
  2. In medium bowl, beat cream cheese and eggs with electric mixer on medium speed until smooth and creamy. Stir in spinach, bell pepper, green onions, salt and pepper until well mixed. Stir in cheddar cheese. Spoon 2 tablespoons filling into each crust-lined muffin cup.
  3. Bake 13 to 18 minutes or until filling is set and crust is golden brown. Cool in pan 10 minutes. Remove from pan to serving platter. Serve warm. Cover and store leftovers in refrigerator.


For even more veggie flavor, swap chive & onion cream cheese spread for vegetable cream cheese spread.

Swap the cheddar cheese called for in the recipe for your favorite variety, such as Swiss or pepper Jack.


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mini quiche that make a meal. 
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