Mini Spinach Quiche
on Oct 29, 2021, Updated Feb 16, 2024
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These mini quiche are perfect for little hands to pick up and hold! They can easily be customized for a variety of textures and tastes!
These mini quiche 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!
WHAT YOU’LL NEED
Here is what you’ll need to make these mini 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.
PROCESS
- 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, black pepper together until smooth. Add in the shredded cheese and whisk to combine.
- Unroll the pie crust on a floured surface. Use a 2 to 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.
- Place the mini muffin pan on top of a cookie pan and place a small amount of spinach in each muffin cup.
- Pour the egg filling evenly into the mini pie cups on top of the spinach. 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.
- 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.
SUBSTITUTIONS
- 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!
RECIPE 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. You may make full muffin sized quiche by adding a few more minutes to the total bake time.
- I like to use a silicone muffin pan 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 also love using a cheddar jack coming or a 4 cheese Mexican blend for more flavor.
- If you prefer a thinner crust, roll the pie crust dough out thinner before slicing out the circles!
- I usually mix the batter and pour half of the mixture into a mini muffin pan for my baby and then add a little salt, cayenne pepper, and other seasonings to the other half for everyone else!
Mini Quiche
These mini quiche are perfect for little hands to pick up and hold! They can easily be customized for a variety of textures and tastes!
Ingredients
- 3 eggs
- ¾ cup heavy whipping cream
- 1/2 cup shredded cheese
- ¼ tsp black pepper
- 3 cups spinach, 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, black pepper together until smooth. Add in the shredded cheese and whisk to combine.
- Unroll the pie crust on a floured surface. Use a 2 to 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.
- Place the mini muffin pan on top of a cookie pan and place a small amount of spinach in each muffin cup.
- Pour the egg filling evenly into the mini pie cups on top of the spinach. 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.
- 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. You may make full muffin sized quiche by adding a few more minutes to the total bake time.
- 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.Â
- 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 also love using a cheddar jack coming or a 4 cheese Mexican blend for more flavor.
- I usually mix the batter and pour half of the mixture into a mini muffin pan for my baby and then add a little salt, cayenne pepper, and other seasonings to the other half for everyone else!
Nutrition
Calories: 33.3kcal, Carbohydrates: 0.37g, Protein: 1.18g, Fat: 3.06g, Saturated Fat: 1.76g, Polyunsaturated Fat: 0.19g, Monounsaturated Fat: 0.92g, Trans Fat: 0.01g, Cholesterol: 25.99mg, Sodium: 22.72mg, Potassium: 28.95mg, Fiber: 0.07g, Sugar: 0.06g, Vitamin A: 405.25IU, Vitamin C: 0.88mg, Calcium: 18.81mg, Iron: 0.17mg
Like this recipe? Rate and comment below!
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!😊