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Mini Veggie Quiche Biscuit Cups are a delightful and versatile dish perfect for any occasion. Whether you're hosting a brunch, preparing a light lunch, or looking for an easy snack, these bite-sized quiches offer a delicious blend of flavors and nutrients. Their charming presentation and satisfying taste make them a standout option for gatherings or even a simple family meal. Packed with fresh vegetables and creamy cheese, they cater to various dietary preferences, making them an inclusive choice for your menu. In this article, we will explore the ingredients, preparation methods, and the nutritional benefits of this wonderful recipe, ensuring that you can create these tasty treats with confidence.

Mini Veggie Quiche Biscuit Cups

Discover the joy of cooking with Mini Veggie Quiche Biscuit Cups! These charming, bite-sized treats are perfect for brunch, snacks, or light meals, combining fresh vegetables and creamy cheese in a flaky biscuit base. This easy recipe is ideal for busy weeknights or entertaining guests, and it caters to various dietary preferences. Packed with protein and nutrients, these quiche cups are not just delicious but also a healthy choice. Get ready to impress your loved ones with this delightful dish!
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Ingredients
  

1 can (16.3 oz) refrigerated biscuit dough

4 large eggs

1/2 cup milk

1 cup fresh spinach, chopped

1/2 cup red bell pepper, diced

1/2 cup zucchini, grated

1/4 cup onion, finely chopped

1 cup shredded cheese (cheddar or mozzarella)

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Optional: Fresh herbs for garnish (like chives or parsley)

Instructions
 

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

    Prepare the Biscuit Cups: Open the can of biscuit dough and separate it into 8 individual biscuits. Flatten each biscuit into a circle about 1/4 inch thick. You can use a rolling pin or your fingers.

      Form the Cups: Grease a muffin tin lightly with cooking spray. Press each biscuit into the bottom and up the sides of the muffin cups to form little cups.

        Prepare the Filling: In a large mixing bowl, whisk together the eggs and milk until well combined. Add in the chopped spinach, red bell pepper, zucchini, onion, garlic powder, salt, and black pepper. Mix until the vegetables are evenly distributed.

          Add the Cheese: Gently fold in the shredded cheese into the egg mixture, reserving a little for topping if desired.

            Fill the Cups: Spoon the egg and veggie mixture into each biscuit cup, filling them just to the top. If you have reserved cheese, sprinkle it on top of each filled cup.

              Bake: Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until the biscuit edges are golden brown and the egg is set.

                Cool and Serve: Remove from the oven and let cool for a few minutes before carefully lifting the mini quiches out of the muffin tin. Garnish with fresh herbs if desired. Serve warm or at room temperature.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8