These Vegetable Quiche Cups with Goat Cheese are so versatile and perfect for your next brunch! They are created with an easy crescent roll crust with copious amounts of fresh collard greens, mushrooms, and zucchini. These veggies are just made for each other with this eggy goodness. You will want to make this dish for breakfast, lunch and dinner!
I have been wanting to post quiche cups for a long time and debated over the crust, veggies and cheese mixtures. I have been making regular quiches for a long time with spinach and decided it was time to mix things up a bit. I recently discovered a love for collard greens (I guess they were hiding from me in the south somewhere…LOL)! Anyway, they are spectacular when sautéed with a bit of garlic and olive oil and are great accompaniment for a variety of dishes.
These Quiche Cups are so versatile, making it easy to use this recipe as your base with your favorite vegetable combination. Just be sure to give it a good smothering of goat cheese and you are guaranteed to be a happy egg eater. Unless of course, you are a picky toddler and refuse anything that is green in appearance. Hmmm…maybe I should try making my kids vegetable pancakes. Perhaps the syrup flavor will cancel out any hidden vegetable flavors. Furthermore, said vegetables will need to be a minced consistency to avoid any hidden dangers of visual identification. Very tricky indeed! 😉
Well, while I continue to pontificate with myself regarding the hidden dangers of cooking for toddlers…check out my quiche with spinach.
- 4 Large Collard Green Leaves (around ¼ of a bunch)
- 1 C. Sliced Mushrooms
- 1 C. Cubed Zucchini
- 1 Shallot; minced
- 3 Cloves of garlic; minced
- 4 Tsp. Olive Oil
- 4 Oz. of Lite Sour Cream
- 4 Eggs
- ½ C. Goat Cheese
- 1 Sheet of Crescent Roll Dough
- Preheat oven to 375 Degrees.
- Spray the bottom of a 12-Muffin cup pan with nonstick cooking spray.
- Roll out the crescent dough onto a sheet of wax paper.
- Using a biscuit or round cookie cutter; cut out 12 circle shapes that will cover the entire bottom of a muffin cup.
- Add the crescent dough cut-outs to the bottom of each muffin tin.
- Place muffin pan in the oven for 3 minutes.
- Remove Collard Green Stems and thinly slice the leaves.
- Add Tsp. of Olive Oil to a nonstick frying pan and heat on Medium/High.
- Add garlic and sauté until fragrant for around 1 minute.
- Add Collard Greens, salt and pepper to taste, and sauté 2-3 minutes until wilted and lightly browned.
- Place cooked Greens in a bowl and set aside.
- Wipe out frying pan and add 2 Tsp. Olive Oil and heat to medium/high.
- Add Shallot and sauté for around 2 minutes until lightly browned.
- Add zucchini and mushrooms; salt and pepper to taste.
- Sauté until zucchini is softened and slightly browned for around 3 minutes.
- Add eggs to a large bowl; whisk until smooth, salt and pepper to taste.
- Whisk sour cream into egg mixture.
- Add equal amounts of vegetables to the bottom of each muffin tin.
- Top with egg mixture until tin is nearly full.
- Sprinkle tops with goat cheese.
- Bake at 375 degrees for around 20 minutes until middle is firm.
- Loosen edges with a knife and remove from muffin tin while still warm.