Go Back
As the sun shines brighter and gardens begin to flourish, summer brings with it an abundance of fresh produce that can inspire delightful culinary creations. One such dish that perfectly encapsulates the essence of summer is the quiche. Known for its versatility and rich flavors, quiche has become a popular staple in both casual dining and formal gatherings. Whether served as a brunch centerpiece, a picnic companion, or a light dinner option, quiches can be adapted to suit any occasion.

Summer Garden Quiche Cups

Discover the joy of cooking with our Summer Garden Quiche Cups, ideal for celebrating fresh, seasonal produce. These charming individual quiches combine flaky pastry with a creamy filling packed with eggs, vibrant vegetables, and herbs. Perfect for brunch, picnics, or light dinners, they are not only visually stunning but also versatile and healthy. Explore creative variations to delight your taste buds while supporting sustainable cooking practices. Enjoy the flavors of summer!
Print Recipe Pin Recipe

Ingredients
  

1 package of pre-made puff pastry sheets (contains 2 sheets)

6 large eggs

1 cup milk

1 cup fresh spinach, chopped

1 cup cherry tomatoes, halved

1 cup zucchini, grated

1/2 cup red bell pepper, diced

1/2 cup feta cheese, crumbled

1 tablespoon fresh basil, chopped

1 tablespoon fresh thyme, chopped

Salt and pepper, to taste

Olive oil spray or butter for greasing

Instructions
 

Preheat the Oven: Start by setting your oven to 375°F (190°C) to preheat.

    Prepare the Puff Pastry: Grease a muffin tin with olive oil spray or butter to prevent sticking. On a lightly floured surface, roll out the puff pastry sheets. Cut each sheet into squares that are approximately 4 inches per side, ensuring they are large enough to fit into the muffin cups. Gently press the pastry squares into the muffin tin to create small cups. Use a fork to prick the bottom of each cup lightly, which helps prevent them from puffing up too much during baking.

      Whisk the Eggs: In a large mixing bowl, crack the eggs and add the milk. Whisk together until the mixture is smooth and fully combined. Season the mixture generously with salt and pepper for added flavor.

        Mix the Filling: Incorporate the chopped spinach, halved cherry tomatoes, grated zucchini, diced red bell pepper, crumbled feta cheese, chopped basil, and thyme into the egg mixture. Stir gently but thoroughly to ensure the vegetables and herbs are evenly distributed throughout the eggs.

          Fill the Cups: Carefully pour the quiche filling into each puff pastry cup, filling them about three-quarters full to leave room for rising. Take care not to overfill to prevent spilling during baking.

            Bake: Transfer the filled muffin tin to the preheated oven. Bake for approximately 20-25 minutes, or until the quiche cups are puffed up and golden brown on top. Keep an eye on them towards the end of the baking time to avoid overcooking.

              Cool and Serve: Once baked, remove the muffin tin from the oven and allow the quiche cups to cool in the tin for about 5 minutes. Gently lift each quiche cup out of the muffin tin and serve warm or let them cool to room temperature for later enjoyment.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 quiche cups

                  - Presentation Tips: Serve the quiche cups on a vibrant serving platter, garnished with extra fresh herbs on top for a pop of color and aroma. A light drizzle of olive oil can add a lovely sheen and flavor.