Summer Garden Quiche Cups

To truly appreciate the delight that is quiche, it’s essential to understand its origins and evolution. The word "quiche" comes from the German word "kuchen," meaning cake, and it has its roots in the medieval German region of Lorraine. The traditional Quiche Lorraine, made with cream, eggs, and bacon, showcases the simplicity and heartiness that quiches are known for. Over time, this dish made its way to France, where it was embraced and adapted, leading to the creation of various regional variations.

Celebrate summer with these delicious Summer Garden Quiche Cups, perfect for any occasion from brunch to picnics. Bursting with flavor from fresh, seasonal ingredients like zucchini, bell peppers, and feta cheese, these individual quiches offer both convenience and versatility. Enjoy them warm or at room temperature, and feel free to customize with your favorite fillings. Simple to prepare and visually appealing, these quiche cups will bring a refreshing touch to your gatherings while showcasing the best of summer produce.

Print Recipe Pin Recipe

Ingredients

1 package of pre-made puff pastry sheets (contains 2 sheets)

6 large eggs

1 cup milk

1 cup fresh spinach, finely chopped

1 cup cherry tomatoes, halved

1 cup zucchini, grated

1/2 cup red bell pepper, diced

1/2 cup feta cheese, crumbled

1 tablespoon fresh basil, finely chopped

1 tablespoon fresh thyme, leaves only

Salt and pepper to taste

Olive oil spray (or butter for greasing)

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to preheat.

Prepare the Puff Pastry: Lightly grease each cup of a muffin tin with olive oil spray or butter. On a clean, lightly floured surface, roll out the puff pastry sheets until they are smooth. Cut each sheet into squares that are large enough to cover the bottom and sides of the muffin cups. Press the pastry squares into the muffin tin, ensuring they fit snugly, and use a fork to prick the bottom of each cup to prevent puffing during baking.

Whisk the Eggs: In a large mixing bowl, combine the eggs and milk. Using a whisk, mix until the ingredients are thoroughly blended. Season this mixture with salt and pepper to taste.

Mix the Filling: To the egg mixture, add the chopped spinach, halved cherry tomatoes, grated zucchini, diced red bell pepper, crumbled feta cheese, chopped basil, and thyme. Stir gently until all the vegetables and herbs are well incorporated into the mixture.

Fill the Cups: Carefully pour the quiche filling into each puff pastry cup, filling them about three-quarters full to allow for rising. Avoid overfilling, as the filling will expand during baking.

Bake: Transfer the muffin tin to the preheated oven and bake for approximately 20 to 25 minutes. The quiche cups should puff up and develop a beautiful golden-brown crust.

Cool and Serve: After baking, remove the muffin tin from the oven and let the quiche cups cool for a few minutes. Gently lift them out of the muffin tin and serve them warm or allow them to cool to room temperature before serving.

- Prep Time: 15 minutes

- Total Time: 40 minutes

- Servings: 12 quiche cups

Presentation Tips: Arrange the quiche cups on a rustic wooden platter or a vibrant serving dish. Garnish with a sprinkle of additional fresh herbs or a light drizzle of balsamic glaze for an added touch of elegance. Perfect for brunch or as a delightful appetizer!