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The charm of Summer Garden Quiche Cups lies not only in their convenience and deliciousness but also in their emphasis on seasonal ingredients. Utilizing fresh vegetables during their peak season enhances both the flavor and nutrition of the dish, allowing you to relish the essence of summer in every bite. Imagine sinking your teeth into a buttery pastry shell cradling a creamy custard mixture, dotted with vibrant red cherry tomatoes, crisp green spinach, and golden zucchini.

Summer Garden Quiche Cups

Embrace the flavors of summer with Summer Garden Quiche Cups, a deliciously light and versatile dish perfect for warm weather gatherings. These delightful handheld treats combine fresh, seasonal vegetables like cherry tomatoes, zucchini, and spinach, all nestled in a buttery pastry shell. Ideal for brunches, picnics, or a light dinner, these customizable quiche cups are easy to make and a crowd-pleaser. Enjoy a burst of summer in every bite!
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Ingredients
  

1 package (1 sheet) of ready-made pie crust or puff pastry

6 large eggs

1 cup heavy cream

1 cup shredded cheese (such as cheddar, mozzarella, or feta)

1 cup mixed summer vegetables, diced (zucchini, bell peppers, cherry tomatoes, spinach)

1/2 cup cooked and crumbled bacon or cooked sausage (optional)

1/4 cup fresh basil, chopped

1/4 cup fresh chives, chopped

Salt and pepper to taste

Olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with olive oil.

    Prepare the Pastry: Roll out the pie crust or puff pastry on a lightly floured surface to about 1/8 inch thick. Cut out circles that are larger than the muffin tins, about 4 inches in diameter, to ensure they fit into the cups.

      Line the Muffin Tin: Gently press each circle of pastry into the muffin tin, making sure it covers the sides. Prick the bottom of each pastry with a fork to prevent them from puffing up during baking.

        Prepare the Filling: In a large mixing bowl, whisk together the eggs and heavy cream until fully combined. Season with salt and pepper. Stir in the shredded cheese, diced vegetables, cooked bacon or sausage (if using), basil, and chives until well mixed.

          Fill the Pastry Cups: Carefully pour the filling into each pastry-lined cup, filling them about 3/4 full to allow for rising.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the pastry is golden brown. Check for doneness by inserting a toothpick into the center; it should come out clean.

              Cool Slightly: Remove the quiche cups from the oven and let them cool in the tin for 5 minutes before carefully removing them.

                Serve: These quiche cups can be served warm or at room temperature. Garnish with additional fresh herbs if desired and enjoy!

                  Prep Time, Total Time, Servings: 15 min | 40 min | 12 servings