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Mini Veggie Quiches

Serves: 6
60 MIN
Prep Time: 30 minutes
Cook Time: 30 minutes



1 ½ cups (375 mL) all-purpose flour

¼ tsp (1 mL) salt

? cup (150 mL) frozen butter

1 tsp (5 mL) cider vinegar



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


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.


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

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