Mini Veggie Tartlets
Mini Veggie Tartlets are a delightful appetizer that combines a flaky crust with a colorful medley of sautéed vegetables, creamy cheese, and fluffy eggs. These bite-sized treats are not only visually appealing but also bursting with flavor, making them perfect for parties or cozy gatherings. Easy to prepare and customizable based on your preferences, these tartlets will surely impress your guests and keep everyone coming back for more!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 12 tartlets 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pre-made pie crust
- 1 cup zucchini, diced
- 1 cup bell peppers (mixed colors), diced
- 1 cup fresh spinach, chopped
- 4 oz cream cheese, softened
- 2 large eggs
- ½ cup grated cheddar cheese (or feta)
- Salt and pepper to taste
- 2 tsp olive oil
Instructions
- Preheat oven to 375°F (190°C) and grease muffin tins with nonstick spray.
- Roll out the pie crust and cut circles to fit into muffin cups. Place them in the prepared tin.
- In a skillet over medium heat, heat olive oil. Sauté zucchini, bell peppers, and spinach until tender (about 5 minutes).
- In a bowl, mix cream cheese with eggs until smooth. Fold in sautéed veggies and grated cheese; season with salt and pepper.
- Fill each pie crust about three-quarters full with the veggie mixture.
- Bake for 20-25 minutes or until golden brown. Cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: - Swap vegetables based on availability or personal preference—add herbs like basil or thyme for extra flavor. - Ensure the pastry is chilled before baking to prevent sogginess.