Quiche cups are a delicious and easy recipe idea for breakfast, brunch, or as appetizers. Vegetarian quiche is baked inside of phyllo dough, creating a light and crispy crust. They’re small enough to be a portable, hand held breakfast but they’re packed with healthy goodness from eggs and fresh vegetables.
Easy Ways to Enjoy Eggs
Everyone in our family loves eggs! My kids just gobble them up and we go through at least 2 dozen a week these days it seems. We eat them for breakfast, lunch, or dinner and we’re always looking for new ways to add more eggs into our diet because they’re tasty and packed with protein! I recently teamed up with The Egg Farmers of Canada to create this Chocolate Spice Meringue Torte that’s the perfect egg-inspired winter dessert, but for a change of pace I’m sharing these Roasted Red Pepper Phyllo Quiche Cups with you today! The roasted red pepper quiche cups are our new favourite way to enjoy eggs because:
- they’re fun to make
- they taste delicious and
- they’re packed with nutrition!
Phyllo dough recipes like this one are great to make, because they’re so versatile. The quiche cups are perfect for breakfast, brunch, or as an appetizer, and they look so pretty, too! You’re going to love them! white bean hummus
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Looking for more appetizer ideas? Try these Mushroom Crostini with Herbs and Garlic or these Skinny Greek-Style Turkey Meatballs with Tzatziki Dipping Sauce!
Ingredients Needed to Make Quiche Cups
To make the roasted red pepper quiche cups, you will need:
- 2 small red peppers
- 4 large sheets of phyllo pastry
- 1/3 cup chopped green onions
- 8 large eggs
- 3/4 cup milk
- 3/4 cup shredded cheddar cheese (I use reduced fat cheese)
- sea salt and pepper
- green onions for garnish (optional)
You’ll also need a 12-cup muffin tin.
These mini quiches make a great appetizer or snack, and they’re also perfect for a brunch or breakfast buffet! The use of roasted red peppers rather than raw or sauteed peppers gives these vegetarian mini quiches a delicious smoky flavour.
Looking for more recipe ideas for breakfast or brunch? Check out this Make-Ahead Apple Cinnamon French Toast Casserole or these Waffle-Iron Hash Brown Breakfast Potatoes!
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Roasted Red Pepper Phyllo Quiche Cups
Recipe: Ingredients
- 2 small red bell peppers
- 4 sheets phyllo pastry (found in the frozen section of the grocery store)
- 1/3 cup chopped green onions
- 8 large eggs
- 3/4 cup milk
- 3/4 cup shredded cheddar cheese (I use reduced fat cheese)
- 1 pinch salt and pepper
- sliced green onions optional, for garnish
Recipe: Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- Place the bell peppers on a baking sheet lined with parchment paper and roast them at 450 degrees for 30 minutes, turning them over at about the 15-minute mark.
- Remove peppers from the oven and cut them open so they cool quickly. You should be able to peel the skin off easily and the stem and seeds should also be easy to remove. Once they're cool enough to handle, chop the peppers and set them aside.
- Turn your oven down to 350 degrees Fahrenheit and let it reach the correct temperature while you assemble the quiches.
- Stack 4 large phyllo pastry sheets one on top of the other. Cut the phyllo pastry (4 sheets thick) into 12 squares.
- Spray a 12-cup muffin tin with cooking spray and arrange the phyllo squares in each muffin cup, offsetting the corners to create a flower-petal effect.
- Add the eggs, milk, salt and pepper to a bowl and whisk until combined.
- Distribute half the chopped roasted red peppers evenly between each of the 12 muffin cups. Sprinkle half of the shredded cheese and all the green onions overtop of the roasted red peppers. Pour the egg mixture evenly into the 12 muffin cups and top with the remaining chopped roasted red pepper and the remaining shredded cheese (layering the ingredients like this helps create a nice presentation with a little bit of red peeking through the top of the egg mixture once they're baked).
- Bake immediately for about 18 minutes at 350 degrees Fahrenheit, or until the egg is set and the phyllo just starts to turn a light golden brown colour.
- Garnish with a few chopped green onions and serve immediately while they're warm and the phyllo is crispy!
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.