Mini Veggie Quiches

Serves: 6

60 MIN

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients

Mini Veggie Quiches

Dough:

1 ½ cups (375 mL) all-purpose flour
¼ tsp (1 mL) salt
¼ cup (150 mL) frozen butter
1 tsp (5 mL) cider vinegar

Filling:

4 eggs
1 cup (250 mL) frozen Green Giant® Mixed Vegetables, thawed and patted dry
¾ cup (175 mL) milk
1 clove garlic, minced
2 tbsp (30 mL) chopped fresh chives
1 tbsp (15 mL) chopped fresh parsley
1 ½ tsp (7 mL) Dijon mustard
¾ tsp (4 mL) paprika
½ tsp (2 mL) pepper
¼ tsp (1 mL) salt
¼ cup (60 mL) crumbled feta cheese

Directions

Dough: In bowl, whisk flour with salt; grate in frozen butter. In measuring cup, combine vinegar with enough ice water to make ? cup; slowly drizzle into flour mixture. Bring together with hands just until dough holds together but is still crumbly. Form dough into disk; wrap in plastic wrap. Refrigerate for 30 minutes.

Filling: In bowl, whisk together eggs, mixed vegetables, milk, garlic, chives, parsley, mustard, paprika, pepper and salt. Stir in feta cheese.

Preheat oven to 350°F (180°C). On lightly floured surface, roll out pastry to ?-inch (3 mm) thick circle. Using 4-inch (10 cm) round cutter, cut out 12 rounds, re-rolling scraps once. Place rounds into 12-cup muffin tin and press down gently. Divide filling among pastry cups. Bake for 30 to 35 minutes or until pastry is golden and filling is set.

Tips:

• To make ahead, fill pastry with mixture, then freeze.

• Use store-bought pie crusts for a time-saving hack.