Oh my gosh, you guys – these mini quiches with spinach are my secret weapon for easy, impressive brunches! I discovered them years ago when I needed to feed a crowd quickly, and now they’re my go-to. The best part? You probably have most of the ingredients already. Just a handful of fresh spinach, eggs, and some cheese – that’s it! They’re like little bites of happiness.
I make these mini quiches with spinach at least twice a month. Sometimes for lazy Sunday breakfasts, sometimes when friends drop by unexpectedly (because who doesn’t love warm quiche popping out of the oven?). They’re ridiculously simple but look so fancy in their cute little pastry cups. Even my picky nephew, who swears he hates spinach, gobbles these up. That’s when you know a recipe’s good!
Why You’ll Love These Mini Quiches with Spinach
Trust me, once you try these little guys, you’ll be hooked just like I am. Here’s why:
- Crazy easy to make – Seriously, if you can whisk eggs, you can make these. The whole thing comes together in about 30 minutes from start to finish.
- Perfect for grab-and-go – Pop them in a container, and you’ve got breakfast sorted for the whole week. They’re like your personal breakfast fairies!
- Totally customizable – Not feeling spinach today? Swap in kale or toss in some diced ham. You do you.
- Crowd-pleasing magic – These disappear fast at parties. I once made a double batch and still ran out!
- Brunch hero – They look so fancy but require zero fancy skills. My friends always think I slaved over them.
Honestly, the hardest part is waiting for them to cool enough to eat – that cheesy, spinach-y goodness smells incredible!
Ingredients for Mini Quiches with Spinach
Okay, let’s gather our goodies! The beauty of these mini quiches is how simple the ingredient list is. Here’s what you’ll need for the basic version (but I’ll give you my favorite swaps too!):
- 1 cup fresh spinach – Finely chopped (pack it lightly when measuring – no need to wrestle it into the cup!)
- 3 large eggs – Beat them first like you’re making scrambled eggs
- 1/4 cup milk – Whole milk makes them extra creamy, but almond milk works great too
- 1/2 cup shredded cheese – I usually use sharp cheddar, but gruyère or mozzarella are delish
- 1 pre-made pie crust – The refrigerated kind saves so much time! For gluten-free, use your favorite GF crust
- Salt & pepper – About 1/2 teaspoon salt and 1/4 teaspoon black pepper does the trick
See? Nothing fancy, just good, simple ingredients. And if you want to get creative, you can toss in a pinch of nutmeg or swap the spinach for sautéed mushrooms. The world is your mini quiche oyster!
How to Make Mini Quiches with Spinach
Alright, let’s get cooking! These mini quiches come together so easily, but I’ve got a few tricks to make them perfect every time. Follow these steps, and you’ll have golden, fluffy little bites of heaven in no time.
Preparing the Crust
First, grab your pie crust – no need to be fancy here! Roll it out just slightly thinner than it comes (about 1/8 inch thick). Use a drinking glass or round cookie cutter to cut circles slightly larger than your muffin tin cups. Gently press each circle into the tin – don’t worry if they’re not perfect! The rustic look is part of the charm.
Mixing the Filling
In a big bowl, whisk those eggs like you mean it! Add the milk, salt, and pepper, and keep whisking until it’s all smooth and bubbly. Now, fold in your chopped spinach and cheese gently – you don’t want to deflate all that air you just whipped in. Pro tip: only fill each crust about 3/4 full, or you’ll have a cheesy spinach volcano in your oven!
Baking Tips
Pop your muffin tin on the middle oven rack – this helps everything cook evenly. Bake until the edges are golden and the centers are just set (about 15-20 minutes). They’ll puff up beautifully! Let them cool for 5 minutes before removing – this helps them set so they don’t fall apart when you take them out. That’s it – you’re a mini quiche master!
Expert Tips for Perfect Mini Quiches with Spinach
After making these mini quiches more times than I can count, I’ve learned a few tricks that take them from good to “oh-my-gosh-give-me-the-recipe” amazing:
- Blanch your spinach first – Just dunk it in boiling water for 30 seconds, then squeeze out the excess water. This keeps your quiches from getting soggy bottoms.
- Room temp eggs are your friend – Take them out 30 minutes before baking. They’ll mix more evenly and give you that perfect fluffy texture.
- Pre-bake for crispy crusts – Pop the empty crusts in the oven for 5 minutes before adding filling. No more sad, soggy pastry!
- The toothpick test never lies – Insert it near the center; if it comes out clean with just a few moist crumbs, they’re done. Overbaking makes them dry.
One last tip? Always make extra – they disappear faster than you’d think!
Variations for Mini Quiches with Spinach
One of my favorite things about these mini quiches is how easily you can mix them up! Here are some delicious twists I’ve fallen in love with:
- Mushroom & Swiss – Sauté some mushrooms with garlic until golden, then swap them for half the spinach and use Swiss cheese instead of cheddar. So earthy and rich!
- Greek-inspired – Use feta instead of cheddar and add a few kalamata olives. The salty tang with the spinach is incredible.
- Bacon lovers – Because everything’s better with bacon, right? Crumble in 2-3 cooked strips to take these to the next level.
Don’t be afraid to get creative – I’ve even done a version with sun-dried tomatoes that was to die for. The basic recipe is just your starting point for endless delicious possibilities!
Serving and Storing Mini Quiches with Spinach
Oh, you’ll want to serve these babies warm – that’s when they’re at their absolute best! The cheese is all melty, the crust is crisp, and the spinach flavor really shines. I usually let them cool just enough so nobody burns their fingers (learned that lesson the hard way!).
For storing, pop any leftovers in an airtight container in the fridge. They’ll keep beautifully for about 3 days. When you’re ready to enjoy them again, reheat in a 350°F oven for 5-7 minutes to bring back that fresh-from-the-oven magic. Microwaving works in a pinch, but the crust won’t stay as crisp. Pro tip: freeze extras between layers of parchment paper – they’ll keep for a month and make future-you very happy!
Mini Quiches with Spinach Nutritional Info
Just so you know, these numbers are estimates – your exact nutrition will vary based on your ingredients. But here’s the general scoop per mini quiche:
- Calories: About 120
- Protein: 5g (thanks, eggs!)
- Carbs: 7g
- Fat: 8g
Not bad for something that tastes this indulgent, right? Using low-fat cheese or almond milk can tweak these numbers if you’re watching things closely.
Common Questions About Mini Quiches with Spinach
I get asked about these mini quiches all the time – they’re that good! Here are the questions that pop up most often (because trust me, I had them too when I first started making these):
Can I freeze them? Absolutely! These freeze like a dream. Just let them cool completely, then stack them between parchment paper in an airtight container. They’ll keep for about a month. When you’re ready, pop them straight from freezer to 350°F oven for 10-12 minutes – good as new!
Can I use frozen spinach? You bet – just thaw it first and squeeze out all that extra water (I use my hands like I’m wringing out a dishcloth). Frozen spinach actually works great because it’s already pretty finely chopped. One 10-oz package equals about the 1 cup fresh we use in the recipe.
What if I want to skip the crust? No problem at all! Just grease your muffin tin really well (I mean REALLY well), and pour the filling directly in. They’ll be more like mini frittatas – still delicious! Baking time might be a minute or two less, so keep an eye on them.
See? No quiche question is too silly – I’ve probably wondered it myself at some point!
PrintDelicious Mini Quiches with Spinach Bake in 30 Minutes
Delicious mini quiches with spinach, perfect for breakfast or brunch. Easy to make and packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 mini quiches 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 3 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pre-made pie crust or puff pastry
Instructions
- Preheat oven to 375°F (190°C).
- Roll out the pie crust and cut into small circles to fit a muffin tin.
- Press the crust circles into the muffin tin.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Add chopped spinach and shredded cheese to the egg mixture.
- Pour the mixture into each crust-lined muffin cup.
- Bake for 15-20 minutes or until the quiches are set and golden.
- Let cool for 5 minutes before serving.
Notes
- Use fresh spinach for best results.
- You can add diced onions or mushrooms for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
