Mini vegetable quiches

Hey pixels, today is the first Autumn day. It’s time to say bye to Summer… but don’t be sad, my lovely pixels. Although Summer has been great with all that beach days, ice creams and beautiful sunsets, here it comes Autumn with its pumpkins, apples and the beautiful foliage.

And also now I have started using my oven again. A few days ago I made that wonderful birthday cake, and yesterday I made this quiche recipe for lunch. It’s made using fresh vegetables and soy cream, which it’s healthier. It’s a balanced meal and a great lunch (or dinner).

Also, as quiches are very versatile, you can use another vegetables if you want. Creativity is always allowed.

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Ingredients (makes 2):

  • 1 zucchini, cubed
  • 1 red pepper, cubed
  • 2 eggs
  • 200 ml. soy cream
  • 1 tablespoon grated cheese
  • 1 tablespoon flour
  • salt
  • optional: 1 tomato


Preheat oven at 170ºC

Cook the vegetables in olive oil for 10′

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In a bowl, beat the eggs. Add the cream, flour, cheese and the cooked vegetables. Mix well

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Divide in two ungreased ramekins

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Optional: decor with a few tomato slices

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Bake for 30′. Allow to cool 5′ before eating


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