Loaded Veggie Quiche Cups

Karen Kelly


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Makes 6 servings

10 large eggs

1/4 cup milk

1 teaspoon oil

1/2 red pepper, diced

1/2 medium red onion, diced

2 cups spinach, chopped

2 Tablespoon chopped fresh basil

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/2 teaspoon dry mustard powder

1/2 teaspoon dry mustard powder

The morning rush may be back but that doesn’t mean you can’t get the kids a healthy and delicious meal to fuel their busy days! Make-ahead meals are the perfect solution when time is not on your side. We love these Loaded Veggie Quiche Cups from Karen Kelly of Seasonal Cravings.


1. Preheat oven to 350 degrees.

2. Prepare a 12 cup muffin tin by spraying it well with cooking spray.

3. Preheat a skillet to medium high and add oil. Add in chopped vegetables, basil and spinach. Sauté for a few minutes until onions get translucent and spinach wilts.

4. In a medium bowl, whisk eggs, milk and seasonings.

5. Start assembling quiche cups. Add a tablespoon of vegetable mixture to bottom of cups. Top with a little shredded cheddar. Pour the egg mixture into the cups until it’s 3/4 full. Do not fill to the top.

6. Bake for 22-25 for until set. Cool completely and store in the refrigerator for up to five days or the freezer for up to a month.

Per Serving:

Calories: 202

Carbohydrates: 3g

Fat: 15g

Protein: 15g

Fiber: 1g

Active Time: 15 min

Total Time: 45 min