Leftover Vegetable Quiche Cups

Prep Time: 10 minutes
Total Time: 45 minutes
Makes: 12

Ingredients

  1. 9 eggs
  2. 1/3 cup (75 mL) 10% half & half cream
  3. 1 1/2 tsp (7 mL) finely chopped fresh thyme
  4. 1/4 tsp (1 mL) salt
  5. 1/4 tsp (1 mL) pepper
  6. 1 1/4 cups (300 mL) finely chopped leftover grilled or roasted vegetables, such as eggplant, zucchini, red peppers, mushrooms, red onions, squash, broccoli, and/or cauliflower
  7. 1/2 cup (125 mL) crumbled goat or feta cheese
  8. 1/3 cup (75 mL) pesto or salsa (optional)

Method

  1. Preheat oven to 375°F (190ºC). Whisk together eggs with cream, thyme, 1/4 tsp (1 mL) salt and pepper until blended. Stir in leftover grilled vegetables and cheese. Spoon mixture into 12 greased muffin cups. 
  2. Bake 20 to 25 min. or until puffed and set. Cool 5 min.; remove from muffin cups. Serve each quiche -- either hot or cold -- with a drizzle of pesto or salsa, if desired. 

Tip: Freeze baked and cooled quiches in re-sealable plastic bag for up to 3 weeks. Reheat from frozen in 375°F (190ºC) oven.