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!
Servings: 30 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
US Customary - Metric
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!
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
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