Healthy Whole Wheat Mini Veggie Quiches
These make-ahead Healthy Whole Wheat Mini Veggie Quiches are the most delicious (and easiest) way to start your day. Grab one on-the-go and put your best foot forward!
Ingredients
- ¾ cup whole wheat flour
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ cup cold water
- 1 cup chopped vegetables of choice
- 6 eggs
- 1 cup cheddar cheese, shredded
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F. Wash and cut your veggies and line or grease a large muffin tin.
- Add flour, olive oil, 1/2 teaspoon salt, and 1/4 cup cold water to a large mixing bowl and use your hands to work ingredients into a dough.¾ cup whole wheat flour, ¼ cup olive oil, ½ teaspoon salt, ¼ cup cold water
- Using about 1 tablespoon at a time, push the dough into your muffin tin until its evenly spread around the bottom and sides to form a little cup. Repeat until you have all 6 bases formed for your quiches. Blind bake just the dough for 10 minutes.
- In a separate medium-sized mixing bowl, whisk eggs with a crack of salt and pepper until smooth.6 eggs, salt and pepper to taste
- Remove your dough from the oven, and fill it with your chopped vegetables—be careful! It's hot!1 cup chopped vegetables of choice
- Pour beaten eggs into each dough base on top of the chopped vegetables until filled to the top.
- Grab a handful of cheese and sprinkle on top of each mini quiche.1 cup cheddar cheese, shredded
- Bake at 350°F for 30 minutes or until a toothpick comes out clean. Enjoy hot and fresh or individually wrap and keep in the fridge for up to 5 days or freezer for up to 3 months. Reheat in the microwave—30 seconds from the refrigerator or 2 minutes if frozen.
Notes
- These mini quiches taste great with all kinds of vegetables! The quiches pictured have baby tomatoes and arugula, which are currently in season where I live. Try something seasonal to you, or whatever you have in the fridge!
- Lining the muffin tin makes these perfect for grab-and-go.