These Cheddar Spinach Mini Quiches are perfect for a quick breakfast, tasty brunch, or a light dinner! They’re savory, cheesy, and so delicious!
Here are a few more deliciously simple egg recipes we think you’ll love – Make-Ahead Breakfast Burritos, Easy Eggs Benedict, and Croissant Omelet Breakfast Casserole.
One of my least favorite daily tasks is packing my kids’ lunches for school. I know it’s a small task, and it only takes a few minutes, but sometimes it really wears on me.
There are plenty of days when I find myself searching the fridge and cupboards, hoping to find something nutritious and delicious to send with them, only to come up short. It doesn’t help that my kids have drastically different tastes in food, and rarely agree on anything to eat.
One thing they both love, though, are these mini quiches! I like that I can make a batch at the beginning of the week, and have several days’ worth of lunches to send with them to school.
These little bites of heave are great hot or cold, they refrigerate and freeze well, and they’re pretty healthy, too!
These quiches are pretty much the only way I can convince my six-year-old to eat spinach, so they are a total win in my book. 🙂
As great as they are for school lunches, they also make a delicious breakfast, snack, or light dinner, and they’re perfect for a party appetizer, too. They are one of our family’s favorite meals, and they’re super simple to make. Here’s how:
How to Make Mini Quiches with Cheddar and Spinach
INGREDIENTS –
- 1 refrigerated pie crust, at room temperature
- 1 cup spinach, cooked and chopped
- 2 cups shredded cheese, divided: I like to use cheddar cheese, but you can use mozzarella or swiss cheese if you prefer that.
- 8 eggs
- 1/2 cup half and half: Other quiche recipes use heavy cream, but I prefer using half and half
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
OPTIONAL INGREDIENTS –
- You can add chopped bacon, ham, mushrooms, tomatoes, and/or bell peppers to your egg mixture before pouring it into the muffin pan.
- Sprinkle green onions, parsley, parmesan, or feta cheese on the quiches after they come out of the oven more flavor and as a pretty garnish.
INSTRUCTIONS –
- Preheat the oven to 375. Spray a muffin tin liberally with cooking spray and set aside.
- Cut the pie crust into twelve pieces and press each piece into the muffin cup (it’s okay if they’re not perfect). Sprinkle half of the cheddar cheese into the bottoms of the muffin tin, dividing evenly.
- In a medium bowl, whisk together the spinach, eggs, half and half, flour, salt, and pepper. Pour the spinach mixture into the muffin tin, dividing evenly. Sprinkle the quiches with the remaining cheese.
- Bake 20-25 minutes, or until the top of the quiche is golden brown and only jiggles slightly when shaken gently. Let them cool slightly, then remove them from the muffin tin and onto a serving platter or wire rack.
STORAGE –
Place mini quiches in an airtight container and refrigerate for up to 1 week. These quiches will also last in the freezer for several months. To eat, thaw and microwave until heated through.
HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Cheddar Spinach Mini Quiche Recipe
Ingredients
- 1 refrigerated pie crust, at room temperature
- 1 cup spinach, cooked and chopped
- 2 cups shredded cheddar cheese, divided
- 8 eggs
- 1/2 cup half and half
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 375. Spray a muffin tin liberally with cooking spray and set aside.
- Cut the pie crust into twelve pieces and press each piece into a well of the muffin tin (it’s okay if they’re not perfect). Sprinkle half of the cheddar cheese into the bottoms of the muffin tin, dividing evenly.
- In a medium bowl, whisk together the spinach, eggs, half and half, flour, salt, and pepper. Pour the spinach mixture into the muffin tin, dividing evenly. Sprinkle the quiches with the remaining cheese.
- Bake 20-25 minutes, or until the the top of the quiche is lightly golden and only jiggles slightly when shaken gently. Let cool slightly, then remove from the muffin tin.
Nutrition
Other Notes
