Miniature Vegetable Quiches

Ingredients

Tea Concentrate:
10 bags Bigelow Green Tea
1 cup boiling water
Vegetable Tea Mixture:
2 tablespoons extra virgin olive oil
¾ cup diced colored bell peppers
½ cup asparagus tips/ cut into small pieces, 1/2 - 1 inch
½ cup frozen peas
1 tablespoon minced shallots
¼ cup tea concentrate
Egg Mixture:
6 large eggs
½ cup half and half
½ teaspoon salt
¼ teaspoon freshly cracked pepper
4-ounces (1/2 of an 8-ounce) package cream cheese, slightly softened, cut into 18-20 pieces
Dill, optional garnish

Preparation

1
Place tea bags in a 2-cup glass measure. Add water. Steep tea for 10 minutes.
2
Squeeze all liquid from tea bags into cup. Discard tea bags. (About ½ cup tea concentrate.)
3
Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray (spray well or alternatively use paper liners); set aside.
4
In 10-inch non-stick skillet place olive oil. Heat for 1 minute. Add peppers, asparagus, peas, and shallots. Cook over medium high heat, stirring occasionally, until slightly softened.
5
Add ¼ cup tea concentrate to vegetable mixture. Continue cooking, stirring occasionally, until most of the tea is evaporated. Remove from heat; set aside.
6
In large bowl stir together eggs, half and half, salt and pepper. Mix well.
7
In bottom of each prepared mini muffin tin, place about 1 tablespoon vegetable mixture. Top with piece of cream cheese. Fill to top with egg mixture.
8
Repeat with remaining ingredients.
9
Bake for 15 to 18 minutes or until very lightly browned near edges. Remove from oven. Cool slightly. Garnish with dill if desired.

 



Yield:

Makes 18-24 miniature quiches depending on size of mini-muffin tin (About 1 ½ cups vegetable mixture.)

Added:

September 26, 2012

Creator:

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