Mini quiches de verduras para el desayuno, fáciles y llenas de sabor fresco

Ingredientes

• 1 cup All-purpose flour (Creates a tender, flaky base to hold your savory filling.)
• 1/2 cup Cold unsalted butter (Cut into small cubes to add richness and flakiness.)
• 2-4 tbsp Ice water (Helps bring the dough together without melting the butter.)
• 1/4 tsp Salt (Enhances the flavor of the crust for a perfectly balanced bite.)
• 2 cups Fresh spinach (Adds iron-rich greens that wilt beautifully into the custard.)
• 1 cup Bell peppers (Bring a sweet crunch and vibrant color to every mini quiche.)
• 1 cup Cherry tomatoes (Burst with juicy freshness that contrasts the creamy egg mixture.)
• 4 large Eggs (The essential protein that sets the custard with a silky texture.)
• 1/2 cup Milk or cream (Blends with eggs to create the luscious filling of these Mini Veggie Breakfast Quiches.)
• 1 cup Shredded cheese (cheddar, mozzarella, or feta) (Melts into gooey pockets of savory goodness.)
• 1/2 tsp Salt (Simple seasoning to enhance all the fresh veggie flavors without overpowering.)
• 1/4 tsp Pepper (Simple seasoning to enhance all the fresh veggie flavors without overpowering.)
• Fresh herbs (thyme, parsley, or chives) (Elevate flavor with bright, aromatic notes.)
• Onions or scallions (Provide a mild bite and sweetness that balances the veggies.)
• Mushrooms (Soften when baked, lending umami richness.)

Preparación

1. 1

   --- For the Crust ---

2. 2

   In a large bowl, whisk flour with salt for even seasoning, then incorporate chilled, cubed butter until the mixture looks crumbly with little pea-sized bits.

3. 3

   Sprinkle the ice-cold water a tablespoon at a time, stirring just until the dough holds together, then shape into a disk, wrap in plastic, and chill in fridge for 20 minutes.

4. 4

   On a lightly floured board, roll the dough to roughly 1/8-inch thickness. Use a round cutter to make twelve circles, then gently press each into the muffin tin cups.

5. 5

   --- For the Filling ---

6. 6

   Preheat the oven to 350°F. In a mixing bowl, whisk together eggs, milk, salt, and pepper until the custard mixture is smooth, silky, and pale yellow in color.

7. 7

   Distribute spinach, bell peppers, and cherry tomatoes into each crust. Sprinkle shredded cheese evenly, then pour the egg mixture until just below the edges.

8. 8

   Bake for 20 minutes until custard is set and edges turn golden. Allow quiches to cool in pan 5 minutes before removing.