Rainbow Veggie Mini Quiche
Ditch the monotony of standard school lunches and infuse a bit of color into your child's day with a recipe that's as delicious as it is visually striking. Think of the joy when opening a lunchbox to find a vibrant array of hues staring back. These aren't just any lunch items, they're mini rainbow quiches packed with deliciousness and a touch of whimsy.
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An image of the Rainbow Veggie Mini Quiche recipe generated by AI
About this recipe:
Our Rainbow Veggie Mini Quiche is a delightful twist on the traditional quiche, perfect for school lunches. Made with whole wheat crust and filled with a variety of finely chopped colorful bell peppers and purple cabbage, these mini quiches are a fun and tasty way to sneak more veggies into your child's diet.
Baked to perfection, they're easy to eat and packed with essential nutrients to keep your child fueled throughout the day. The visual appeal of the rainbow colors will surely have the kids eagerly waiting for lunchtime!
Cooking Essentials for Your Convenience
Keen on making the Rainbow Veggie Mini Quiche recipe but lacking a few essentials? Don't worry, we're here to assist! Below, we've curated a list of must-have pantry items and kitchen gadgets necessary for this recipe.
Follow the Amazon links, order your essentials, and gear up to create this delicious dish. All with the convenience of doorstep delivery.
Essentials for the Recipe:
Rainbow Veggie Mini Quiche
Yield: 12 mini quiches
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
For the Crust:
1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and diced
4-5 tablespoons ice water
For the Filling:
4 large eggs
1/2 cup milk
Salt and black pepper to taste
1/2 cup grated cheddar cheese
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped orange bell pepper
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped purple cabbage
Instructions:
Begin by making the crust. In a large bowl, combine the flour and salt. Add the chilled, diced butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, stirring until the dough comes together.
Divide the dough into 12 equal portions and press each portion into the bottom and up the sides of a muffin tin. Place the muffin tin in the fridge to chill while you prepare the filling.
Preheat the oven to 375°F (190°C).
In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the grated cheese.
Take the muffin tin out of the fridge. Arrange the chopped bell peppers and purple cabbage in the chilled crusts in the order of a rainbow: start with red bell pepper, then orange, yellow, green, and end with purple cabbage.
Pour the egg mixture over the veggies in each crust, filling them almost to the top.
Bake for about 25 minutes, or until the quiches are set and golden.
Allow the quiches to cool in the tin for a few minutes, then remove and serve. These mini quiches can be enjoyed warm or at room temperature.
Serving Size: 1 mini quiche
Nutrition Information per serving:
Calories: 180
Fat: 12g
Saturated Fat: 7g
Cholesterol: 80mg
Sodium: 250mg
Carbohydrates: 13g
Fiber: 2g
Sugar: 2g
Protein: 7g
