Spring Delights: Vegetarian Quiche Boats

 

Vegetarian Quiche Boats

Happy Spring 💮💮💮! We're saying goodbye to winter and welcoming the bright floral season with these bite-sized and deliciously savory Vegetarian Quiche Boats as our signature dish for the month of March. A different take on a classic brunch dish, these delicious egg bites are super easy to make and fun to eat. As a fitting bookend to our pie-themed winter season, I decided to experiment by adding a new spin to create these mini egg custard pies. A traditional quiche often comes enclosed in a flaky pastry crust, but I opted to use simple store-bought flour spring roll wrappers to serve as the holding vessel and shake things up a bit for this new recipe. I love quiches for their versatile nature - you can always use a different combination of vegetables (and meats) in the filling or exclude the crust portion completely for a more keto-friendly version.

Ingredients

3 Large Eggs, cracked and whisked

1/4 Cup Whole Milk

1/2 tsp Ground Black Pepper

1/4 tsp Smoked Paprika

1/2 tsp Dry Parsley Flakes

1/4 tsp Salt

3 Small Tomatoes, chopped

1/2 Carrot, grated or chopped into tiny cubes

6 Flour Spring Roll Wrappers

Olive Oil Spray

First preheat your oven to 350℉. Lightly spray a 12-cup muffin pan then line the wrappers in an alternating pattern in 6 of the cups to allow enough room for each "boat" to fit (see pictures below for reference). To create the boat shape as shown above, first fold the flour wrap into 2 then pull the bottom ends towards each other inside the cup, making sure they overlap to connect securely with no gap and that a firm base is formed to hold the filling with no spillage. In a medium-sized measuring cup (which makes it easy to pour later), mix the whisked eggs and whole milk then add the blend of spices, parsley flakes, and salt. Once fully blended, pour in the egg custard mixture into each boat-shaped wrapper and fill to the top then add a small batch of carrots and tomatoes into each of them. Finally, bake in the oven at 350℉ for 20 - 25 minutes until the egg filling fully firms up and the wrappers turn golden brown. Once done, let the mini-quiches cool inside the muffin pan then remove, cover, and set them aside for about 30 minutes to allow the boat wrappers to soften. You can savor these pies warm as an appetizer,  delicious snack bite, or serve as a side with a brunch dish of your choice. Enjoy! 😋🥚🥚🥚