Mini Quiche

5 from 6 votes

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!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings: mini quiche

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.

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.
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!