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Mini Veggie Quiches

Fresh corn and green beans up the summer factor in your favorite egg dish, which has now been shrunken to individual, handheld portions.

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
455 calories per serving


> 1 (14.1 oz) pkg refrigerated ready-to-bake pie crusts
> 1 tbsp olive oil
> 2 oz fresh green beans
> 1 cup fresh corn kernels
> 1/4 cup parsley
> 6 large eggs
> 1 cup low-fat milk
> 1/2 tsp dried dill
> 1/4 tsp garlic powder


Preheat oven to 375°F. Generously coat a 12-cup muffin pan with cooking spray. Unroll the pie crusts and use a small bowl or a 3½-inch round cutter to cut 6 rounds from dough. Place a piece of dough into each muffin cup, pressing the dough into the bottom and sides. Use a fork to poke holes all over bottoms of dough. Bake 10 min.
Meanwhile, trim and thinly slice the green beans. In a 12-inch nonstick pan, heat the oil on medium-high. Add green beans, corn, salt, and pepper. Cook 4 min., stirring. Roughly chop parsley. Remove from heat and stir in parsley.
To a large liquid measuring cup, add the eggs, milk, dill, garlic powder, salt, and pepper. Whisk to combine. Divide vegetable mixture among muffin cups. Pour egg mixture over vegetables, dividing evenly among muffin cups. Bake 12–15 min., until filling is set.

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