Mini pea and mint quiches

Total Time
27 min
5 min
12 min
Don’t serve these flavorful little quiches only when you're entertaining as they make a wonderful healthy snack, breakfast with toast, or a light lunch with a side salad. Best of all? They take just 5 minutes of prep time, and it’s ready in less than 30 minutes. Whisking a mix of cottage cheese and milk into the eggs helps keep these quiches creamy. We’ve used frozen peas for ease and convenience, but you can certainly use fresh, if you like. The combination of mint and peas is the ultimate recipe for spring, but you can substitute other herbs, such as oregano, basil, tarragon, or thyme.


Cooking spray

1 spray(s)


6 large egg(s)

Fat free cottage cheese

¼ cup(s)

Fat free skim milk

¼ cup(s)

Uncooked shallot(s)

2 medium, finely chopped

Fresh mint leaves

2 Tbsp, chopped, plus additional for garnish

Table salt

½ tsp

Black pepper

¼ tsp

Frozen green peas

¾ cup(s), petite, thawed


  1. Preheat oven to 400°F. Spray 24 nonstick mini-muffin cups with nonstick spray (or line cups with paper liners and spray liners with nonstick spray).
  2. Whisk together eggs, cottage cheese, and milk in large bowl. Stir in shallots, 2 tablespoons mint, salt, and pepper. Fill muffin cups evenly with peas, then with egg mixture.
  3. Bake just until quiches are set in centers, about 12 minutes. For easier removal, take quiches out of pan while hot. Arrange on serving platter and sprinkle with mint. Serve hot, warm, or at room temperature.
  4. Per serving: 4 mini-quiches