Mini Spinach Quiche
on Oct 29, 2021, Updated Sep 15, 2024
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These mini spinach quiche are perfect for little hands to pick up and hold! They can easily be customized for a variety of textures and tastes and are so much more manageable than an entire quiche pie.
These mini spinach quiches are perfect for quick and busy mornings. I love making a batch on the weekend to freeze and reheat throughout the week. I usually make a batch with several flavor varieties so that I can offer my boys a variety of veggies and flavors!
If you love these quiche bites and are looking for more ways to incorporate veggies in fun ways, be sure to try out these chicken nuggets with veggies, zucchini carrots tots, and easy air-fryer cauliflower tots!
What You’ll Need
Here is what you’ll need to make these mini spinach quiche:
- Eggs: The main ingredient for these mini quiche
- Whipping Cream: Used to add creaminess and fluffiness to these quiche.
- Shredded Cheese: For added flavor and taste.
- Black Pepper: Used for a little extra spice and flavor.
- Spinach: For added texture, nutrients, and taste. This may be replaced with other veggies or protein of choice!
- Pie Crust: You may use store-bought or homemade!
- Butter: For sautéing.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Heavy cream: The heavy cream may be substituted with whole milk, half and half, or a dairy-free alternative.
- Cheese: For a dairy-free version, substitute the cheese for dairy-free shredded cheese.
- Spinach: The spinach may be replaced with other vegetables or protein! Some examples include onions, peppers, bacon, sausage, tomatoes, spinach, mushrooms, etc. You can completely customize these to make them your own!
Step By Step Instructions
STEP 1: Chop the spinach into small pieces. Melt butter in a pan on medium-low heat and sauté the spinach in a pan until soft (Images 1 & 2). Place the spinach bowl and set aside to cool.
STEP 2: Unroll the pie crust on a floured surface. Use a 2.5-inch cookie cutter (or any small circular object) to cut out small circles from the dough. You will have to combine the scraps and re-roll them out to be able to get more circles from the dough.
STEP 3: Place the dough circles into the mini muffin pan. Use your fingers to work the dough and press it up the sides of each mini muffin cup (Image 3). Note: If you are using a metal mini muffin pan instead of a silicone one, make sure to grease the pan to prevent the quiche bites from sticking.
STEP 4: In a medium bowl, whisk the eggs, heavy cream, salt, and black pepper together until smooth. Add in the shredded cheese and cooled spinach and whisk to combine (Images 4 & 5).
STEP 5: Pour about 1 tablespoon of the egg mixture into the mini pie cups (Image 6). Make sure to place the mini muffin pan on top of the cookie pan before pouring the filling because the liquids will move easily if using a silicone pan. If you have extra filling, you can use it to make mini crustless quiche!
STEP 6: Bake at 375 degrees F (190 degrees C) for 20 – 25 minutes, or until the crust slightly browns. The quiche will puff up while baking and deflate once cooled.
Storage Instructions
Let the mini quiche completely cool and store them in an airtight container in the fridge for 4-5 days. To freeze, store in a freezer-safe Ziploc bag for up to 2 months. To reheat, bake for a few minutes at 350 degrees F until warmed through. You may also microwave the mini quiche for 20-30 seconds, but the crust may become a little soggy.
Tips For Success
- This recipe makes around 24-30 mini quiche (depending on the amount of spinach you place into each muffin cup). If you have additional filling, you may cook the leftover egg filling in a pyrex tray.
- I like to use a silicone muffin pan to bake these mini quiche as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
- The mini quiche puff up a lot while baking but shrink back down once they cool.
- Mozzarella cheese is lower in sodium compared to other cheeses, but feel free to use any type of cheese! I love using a cheddar jack or a 4 cheese-Mexican blend for more flavor.
- If you are making these for a baby, you can set aside a few mini quiches for your baby and add salt to the rest for everyone else!
Recipe FAQs
Yes! Just omit the pie crust and pour the egg mixture into the mini muffin pan as normal.
Yes! Onions, peppers, mushrooms, and even meats like sausage and bacon work really well in this recipe! You can also omit it altogether for a plain-flavored quiche.
This is normal as the egg mixture bakes, but once they are removed from the oven and to cool, they will deflate.
more Breakfast Recipes You’ll Love
Mini Egg Bites
Strawberry Banana Oat Bars
Spinach Banana Waffles
Cinnamon Apple Pancakes (Pancakes For Toddlers)
If you tried these Mini Spinach Quiche please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Mini Quiche
Ingredients
- 3 eggs
- ¾ cup heavy whipping cream
- ½ cup shredded cheese
- ½ tsp salt, optional
- ¼ tsp black pepper
- 3 cups spinach, lightly packed
- 1 roll pie crust, store-bought or homemade
- butter, for sautéing
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Chop the spinach into small pieces. Melt butter in a pan on medium low heat and sauté the spinach in a pan until soft. Place the spinach bowl and set aside to cool.
- In a separate bowl, whisk the eggs, heavy cream, salt, and black pepper together until smooth. Add in the shredded cheese and cooled spinach and whisk to combine.
- Unroll the pie crust on a floured surface. Use a 2.5 inch cookie cutter (or any small circular object) to cut out small circles from the dough. You will have to combine the scraps and re-roll them out to be able to get more circles from the dough.
- Place the dough circles into the mini muffin pan. Use your fingers to work the dough and press it up the sides of each mini muffin cup. Note: If you are using a metal mini muffin pan instead of a silicone one, make sure to grease the pan to prevent the quiche bites from sticking.
- Pour about 1 tablespoon of the egg mixture into the mini pie cups. Make sure to place the mini muffin pan on top of the cookie pan before pouring the filling because the liquids will move easily if using a silicone pan. If you have extra filling, you can use it to make mini crustless quiche!
- Bake at 375 degrees F (190 degrees C) for 20 – 25 minutes, or until the crust slightly browns. The quiche will puff up while baking and deflate once cooled.
Notes
- This recipe makes around 24-30 mini quiche (depending on the amount of spinach you place into each muffin cup). If you have additional filling, you may cook the leftover egg filling in a pyrex tray.
- I like to use a silicone muffin pan to bake these mini quiche as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
- The mini quiche puff up a lot while baking but shrink back down once they cool.
- Mozzarella cheese is lower in sodium compared to other cheeses, but feel free to use any type of cheese! I love using a cheddar jack or a 4 cheese-Mexican blend for more flavor.
- If you are making these for a baby, you can set aside a few mini quiches for your baby and add salt to the rest for everyone else!
These were so easy and a huge hit with my 10mo old and me. I can’t wait to try other combinations – I’m thinking mushrooms and spinach, leeks and low-sodium turkey bacon, the options are endless! Lily always crushes the meal prep game with her recipes, she’s put me at such ease during our solids journey and I am so grateful. 🙂
Thank you so much for your kind words, Marissa! I’m so glad these were a hit with your little one!😊