Mini Bell Pepper & Eggplant Quiches

Average: 5 (1 vote)
(1 vote)
Mini Bell Pepper & Eggplant Quiches
share Share
bookmark_border Copy URL
Health Score:
7,3 / 10
40 min.
ready in 1 hr 50 min.
Ready in

Healthy, because

Even smarter

Nutritional values

These mini quiches are packed with protein as well as vitamin C and antioxidants thanks to the bell peppers.

Sprinkle some cheddar cheese on top of these mini quiches for added flavor and protein.

1 <none> contains
(Percentage of daily recommendation)
Calorie851 kcal(41 %)
Protein22.96 g(23 %)
Fat56.69 g(49 %)
Carbohydrates66.41 g(44 %)
Sugar added0 g(0 %)
Roughage5.37 g(18 %)
Vitamin A588.6 mg(73,575 %)
Vitamin D1.53 μg(8 %)
Vitamin E5.32 mg(44 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.59 mg(54 %)
Niacin5.04 mg(42 %)
Vitamin B₆0.35 mg(25 %)
Folate76.93 μg(26 %)
Pantothenic acid0.91 mg(15 %)
Biotin2.47 μg(5 %)
Vitamin B₁₂1.19 μg(40 %)
Vitamin C54.01 mg(57 %)
Potassium772.47 mg(19 %)
Calcium291.31 mg(29 %)
Magnesium41.45 mg(14 %)
Iron3.03 mg(20 %)
Iodine45 μg(23 %)
Zinc1.05 mg(13 %)
Saturated fatty acids32.97 g
Cholesterol267.15 mg


For the dough
9 ozs Pastry flour
½ tsp salt
9 Tbsps butter
1 egg
butter (for the tins)
Pastry flour (for work surface)
For the filling
2 green, red Bell pepper
1 Eggplant
1 Red onion
1 garlic clove
7 ozs cream cheese
2 eggs
7 Tbsps Whipped cream
3 Tbsps freshly grated Parmesan
freshly ground peppers
freshly grated Nutmeg
How healthy are the main ingredients?
cream cheeseWhipped creamParmesansalteggEggplant

Preparation steps


For the dough, mix flour with salt and form into a mound on a flat work surface. Create a well in the center. Cut cold butter into pieces and distribute around well. Add egg to well and chop all ingredients together with a knife until crumbly. Quickly knead with hands into a smooth dough. Add more water or flour if needed. Form into a ball, wrap in plastic wrap and chill for 30 minutes.


Preheat oven to 350°F. Grease tins with butter.


For the filling, rinse bell peppers, cut in half, remove seeds and ribs and cut into pieces. Rinse eggplant and cut into pieces. Peel onion and chop. Peel garlic and finely chop. Mix with cream cheese, eggs, cream and half the Parmesan until smooth. Season with salt, pepper and nutmeg.


Divide dough into 4 equal portions and roll out into circles on a floured surface. Press into tins, pushing up sides to create edges. Pour vegetable mixture into tins and smooth. Sprinkle with remaining Parmesan and bake for 40 minutes until golden brown.


Serve warm or cooled. Serve with a fresh salad and spicy dip if desired.