Busy Executive Lunch Mini Quiches with Veggies: A Healthy, Convenient Meal Solution

Busy Executive Lunch Mini Quiches with Veggies

Recipe Overview

These Busy Executive Lunch Mini Quiches with Veggies are a perfect solution for those busy weekdays when you want a nutritious and flavorful meal on the go. Originating from classic French cuisine, quiches are typically savory custard pies filled with various ingredients. These mini versions are not only adorable but also versatile, allowing you to customize them with your favorite vegetables and proteins. They boast a savory flavor profile with a creamy texture from the egg custard, complemented by the crunch of fresh veggies.

Prep and Cook Times

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Skill Level: Beginner

Serving Information

• Yields: 12 mini quiches
• Serving Suggestions: Serve warm or at room temperature with a side salad or fresh fruit for a balanced meal. Garnish with fresh herbs like chives or parsley for added color and flavor.

Ingredients List

• For the crust:

  • 1 cup (125g) all-purpose flour (or gluten-free flour)
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • 1/4 teaspoon salt
  • 2-3 tablespoons cold water
• For the filling:
  • 4 large eggs
  • 1 cup (240ml) milk (or non-dairy milk for vegan option)
  • 1 cup (150g) mixed chopped vegetables (e.g., bell peppers, spinach, zucchini)
  • 1/2 cup (60g) shredded cheese (e.g., cheddar, mozzarella, or a vegan cheese alternative)
  • Salt and pepper to taste

Note: Prepare vegetables in advance by washing and chopping them.

Equipment List

• Essential Equipment:
  • 12-cup muffin tin (nonstick or greased)
  • Mixing bowls
  • Rolling pin
  • Whisk
  • Knife and cutting board
  • Measuring cups and spoons

Optional Equipment:

• Food processor (for quick dough preparation)

Step-by-Step Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

2. Make the Dough:

   • In a mixing bowl, combine the flour and salt.
   • Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
   • Gradually add cold water, one tablespoon at a time, until the dough holds together.
   • Wrap in plastic wrap and refrigerate for 10 minutes.

3. Prepare the Filling:

   • In a separate bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
   • Stir in the chopped vegetables and cheese.

4. Roll Out the Dough:

   • On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
   • Use a round cutter or a glass to cut out circles that fit into the muffin tin cups.

5. Assemble the Quiches:

   • Place the dough circles into the greased muffin tin, pressing them gently into the bottom and sides.
   • Pour the egg mixture into each crust, filling them about 3/4 full.

6. Bake:

   • Bake in the preheated oven for 18-20 minutes or until the tops are golden brown and the filling is set.
7. Cool and Serve:
   • Let the mini quiches cool in the pan for 5 minutes before removing them. Serve warm, or cool completely and store for later.

Technique Tips and Troubleshooting

• Blind Baking: If you prefer a crispier crust, consider blind baking the crust for 5-7 minutes before adding the filling.
• Preventing Soggy Bottoms: Ensure the crust is not too thick, which can lead to sogginess. A thin layer will bake better.
• Flavor Boost: Sauté the vegetables beforehand to enhance their flavor and reduce moisture.

Plating and Presentation

To serve, arrange the mini quiches on a beautiful platter. Garnish with a sprinkle of fresh herbs or a light drizzle of balsamic glaze for an elegant touch.

Storage and Reheating Instructions

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain the best texture.

Variations and Customizations

• Protein Add-ins: Add diced ham, cooked bacon, or crumbled tofu for added protein.
• Herb Variations: Swap out the vegetables for seasonal options or add herbs like basil or thyme for a different flavor profile.

Notes on Ingredients and Equipment

• Fresh vs. Frozen Veggies: Fresh vegetables yield better texture, but frozen can be used in a pinch; just ensure they are thawed and excess moisture is removed.
• Muffin Tin Alternatives: If you don’t have a muffin tin, you can use a mini tart pan or individual ramekins.

Final Touches and Personal Notes

These mini quiches have become a staple in my weekly meal prep because they are quick to make and packed with flavor. Feel free to experiment with different fillings and spices; the possibilities are endless!

If you try this recipe, let me know how it turned out in the comments! I’d love to hear about your variations and any tips you might have!

FAQ

1. Can I freeze mini quiches?
   Yes! They freeze well. Allow them to cool completely, then wrap individually in plastic wrap and store in a freezer-safe container.

2. How do I prevent the filling from spilling over?
   Fill the crusts slowly and avoid overfilling. Aim for about 3/4 full to allow for expansion.

3. What vegetables work best?
   Popular choices include bell peppers, spinach, onions, and mushrooms, but feel free to use any of your favorites!

4. Can I make these ahead of time?
   Absolutely! You can prepare the quiches and store them in the fridge for up to 3 days or freeze them for longer storage.

5. Is there a gluten-free option for the crust?
   Yes! Use a gluten-free flour blend, and ensure your other ingredients are also gluten-free.

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