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As the days grow longer and the sun shines brighter during the summer months, there’s no better time to indulge in fresh, seasonal ingredients. The Summer Garden Quiche Cups are not only a delightful dish but also a canvas for vibrant vegetables and flavors that embody the essence of summer. These bite-sized quiches are perfect for brunch gatherings, picnics, or even as a light dinner option. Their versatility means they can be served warm or at room temperature, making them an ideal choice for any occasion.

Summer Garden Quiche Cups

Discover the perfect summer treat with these Summer Garden Quiche Cups! These bite-sized delights are packed with fresh, seasonal veggies like spinach, cherry tomatoes, and zucchini, all enveloped in a flaky puff pastry crust. Ideal for brunch, picnics, or light dinners, they can be served warm or at room temperature. Easy to customize and deliciously satisfying, these quiche cups are a fantastic way to celebrate summer's bounty while impressing family and friends.
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Ingredients
  

1 package of pre-made puff pastry sheets (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: Preheat your oven to 375°F (190°C).

    Prepare the Puff Pastry: Lightly grease a muffin tin with olive oil or butter. Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into squares large enough to fit into the muffin tin cups and press them in to form a crust. Prick the bottom with a fork to prevent puffing.

      Whisk the Eggs: In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.

        Mix the Filling: Add the chopped spinach, halved cherry tomatoes, grated zucchini, diced bell pepper, crumbled feta cheese, basil, and thyme to the egg mixture. Stir until the vegetables and herbs are evenly distributed.

          Fill the Cups: Pour the quiche mixture into each puff pastry cup, filling them about 3/4 full. Be careful not to overfill.

            Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the quiche cups are puffed and golden brown.

              Cool and Serve: Once baked, remove from the oven and allow the quiche cups to cool for a few minutes. Carefully remove them from the muffin tin and serve warm or at room temperature.

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