Miniature Vegetable Quiches

11 steps · 45 min total

1. 01

   Steep Tea Bags

   Place the 10 tea bags in a 2-cup glass measure.
2. 02

   Make Tea Concentrate

   Add the 1 1/2 cups water and steep the tea for 10 minutes. Once steeped, squeeze all the liquid from the tea bags into the cup, then discard the bags. You should have about ¼ cup of tea concentrate.
3. 03

   Prep Oven and Pans

   Preheat your oven to 350°F. Prepare two 12-cup muffin tins by spraying them generously with baking spray; alternatively, use paper liners. Set them aside.

   In a 10-inch non-stick skillet, add the 2 tablespoons extra virgin olive oil.

4. 04

   Heat Oil

   Heat the olive oil for 1 minute.
5. 05

   Sauté Vegetables

   Add the ¾ cup colored bell peppers, ½ cup asparagus tips, ½ cup peas, and 1 tablespoon shallots to the skillet. Cook over medium-high heat, stirring occasionally, until the vegetables are slightly softened.
6. 06

   Add Tea to Vegetables

   Pour the ¼ cup tea concentrate into the vegetable mixture. Continue cooking, stirring occasionally, until most of the liquid has evaporated.
7. 07

   Mix Egg Base

   Remove the vegetable mixture from the heat and set it aside to cool slightly.

   In a large bowl, whisk together the 6 large eggs, ½ cup half and half, 18 servings salt, and ¼ teaspoon freshly cracked pepper until well combined.

8. 08

   Assemble Quiches

   In the bottom of each prepared mini muffin tin, spoon about 1 tablespoon of the sautéed vegetable mixture. Top each with a small piece of 4 ounces cream cheese, then fill the rest of the way with the egg mixture. Repeat until all ingredients are used.
9. 09

   Bake Quiches

   Bake for 15 to 18 minutes, or until the edges are very lightly browned and the centers are set.
10. 10

    Cool Quiches

    Remove the quiches from the oven and let them cool slightly in the tins before serving.
11. 11

    Garnish with Dill

    Garnish with 18 servings fresh dill, if you like.