Description
These mini cauliflower and spinach quiches are packed with flavor from a creamy, cheesy filling with a hint of garlic and seasoning. Perfect for breakfast, brunch, or as a savory snack, these quiches are easy to prepare and full of delicious, comforting flavors.
Ingredients
Scale
- 1 package Perfectly Potato Cheddar Soup Mix
- 1½ cups hot water
- 1 tablespoon Spinach & Herb Seasoning
- 1 teaspoon Garlic Garlic™ Seasoning
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 (15-ounce) package refrigerated pie crust (2 crusts)
- 1 cup shredded mild Cheddar cheese
- 1 cup frozen cauliflower florets, cut into small pieces
- 4 large eggs, slightly beaten
Instructions
- Preheat the Oven: Preheat oven to 400°F (204°C).
- Prepare Soup Mixture: In a large bowl, whisk together the Perfectly Potato Cheddar Soup Mix, hot water, Spinach & Herb Seasoning, Garlic Garlic™ Seasoning, sea salt, and black pepper. Set aside.
- Prepare Pie Crust: Unroll the pie crusts onto a silicone mat or lightly floured surface. Using a rolling pin, roll out slightly. Cut into 12 circles, about 4 inches each. Press the circles into a greased 12-count muffin pan.
- Assemble Quiche: Fill each pie crust with shredded Cheddar cheese and cauliflower pieces. Whisk the eggs into the soup mixture and divide it among each quiche cup.
- Bake: Bake until a knife inserted in the center comes out clean, about 25 minutes. Cool in the pan for 5 minutes before serving.
Notes
- You can add other vegetables such as mushrooms, bell peppers, or spinach to customize the quiche.
- For a gluten-free version, you can use gluten-free pie crusts.
- These quiches are great for meal prep and can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 quiche
- Calories: 160kcal
- Sugar: 2g
- Sodium: 490mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg