Mini Spinach Quiche


Aren’t these Mini Spinach Quiches adorable?  To be frank, they are seriously perfect.  They are filled with spinach and cheesy goodness.  This recipe is my favorite way to have eggs that are baked.  You can opt to bake these in a glass pie-pan as well, however the cuteness factor drops significantly then (they are still just as good tasting tho!)

Having people over?  These individual quiches are perfect to serve for breakfast or brunch.  They go well with muffins or bagels and fruit.  Try having it with my Green Smoothie or Aloha Smoothie.  Looking for something warmer?  Try it with a Matcha Green Tea Latte.  Anyone you serve these adorable little quiches to will be impressed at their amazing flavor and cuteness.

Quiche 6

I love using my silicone muffin pan for these, which you can find for yourself right here: Wilton Silicone12-Cup Muffin Pan.  You don’t need a muffin liner while using the silicone muffin pan.  These literally just pop out when they are fully baked and cooled slightly.  For this batch, I let mine cool to room temp today and then I shoved the whole pan into the freezer.  I will pop out the individual Mini Spinach Quiches later and store frozen in a zip-lock bag.

These are great for breakfast or lunch or for BRUNCH!  As mentioned above, I frequently like to freeze mine.  It’s all about convenience at my house, so having these frozen makes lunch prep for my son quick and easy for him to bring to school with a Pumpkin Muffin and some fruit.  Just microwave for a bit and throw into his lunchbox unthawed (he eats it cold).  For an adult lunch, just grab 2 or 3.  Easy!

Quiche 7

The recipe below makes the 12 muffin-sized Mini Spinach Quiches shown in the photo above.

Quiche 1

Mini Spinach Quiche
1 T. vegetable oil
1 small yellow onion, diced
1 (10 ounce) package frozen, chopped spinach
5 eggs
3 cups cheese (I used 1 cup sharp cheddar and 2 cups co-jack)
1/4 tsp. salt
1/8 tsp. pepper

1. Pre-heat oven to 350 degrees F. 
2. In a medium pan, cook diced onion with vegetable oil on medium-high heat until the onion is soft.  This will takes several minutes depending on your stove top.
3. While the onion is cooking, thaw the frozen spinach.  I do this by microwaving the box (unwraped) of Bird’s Eye spinach on a plate for a 1 minute then flipping it over and microwaving it again for an additional minute.
4. Squeeze the extra water out of the thawed spinach, add to a medium-sized mixing bowl.
5. Add all remaining ingredients to the mixing bowl and stir well, making sure everything is well incorporated.
6. Scoop egg mixture into silicone muffin pan or glass pie-pan.  Bake at 350 degrees for 25-30 minutes, until the top has started to brown.
7. Remove from oven and allow to sit for several minutes before serving.

Quiche 3

Notes: if freezing, leave quiches in the silicone muffin pan and allow to come down to room temp.  Put the entire contents into the freezer.  Once frozen solid, remove quiches from muffin pan and store in a zip-lock bag.  To reheat, microwave until warm.


Quiche 5

Let me know if you try this and how it goes for you.  I LOVE the Wilton Silicone12-Cup Muffin Pan for this!  It seriously makes the whole process easy and fool-proof!

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