Mini Quiche with Spinach

Name: Mini Quiche with Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 mini quiches
Ingredients: 1 pre-made pie crust; 6 large eggs; 1 cup milk; 1 cup fresh spinach, chopped; 1 cup shredded cheese (cheddar, mozzarella, or your choice); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg (optional); 1/2 onion, finely chopped (optional)

Highlighted under: Quick & Tasty Creations

I love making these mini quiches with spinach when I want a quick and satisfying dish. They're perfect for breakfast, brunch, or even a light dinner, bringing a delightful combination of flavors and textures. The buttery crust pairs beautifully with the creamy egg filling, and the spinach adds a fresh touch. I've found that using fresh ingredients really elevates the taste, so I always opt for organic spinach when I can. In just 30 minutes, I have these delicious bites ready to enjoy!

Created by

Emily

Last updated on 2026-02-04T15:06:26.885Z

Every time I whip up these mini quiches, I'm reminded of cozy weekend mornings spent with friends around the table. We all take turns customizing our quiches with different fillings, but spinach remains a favorite for its subtle earthiness. Getting the eggs perfectly fluffy is key, so I whisk them well before adding any other ingredients.

I always make sure to pre-bake the crusts for a few minutes before filling them. This step ensures they get nice and crispy, making every bite heavenly. Pairing these mini quiches with a light salad is the perfect way to elevate a simple meal!

Why You'll Love This Recipe
A delightful combination of creamy cheesy filling and fresh spinach
Perfectly portioned for easy serving at brunch or as a snack
Quick to prepare, ready in just 30 minutes

The Role of Fresh Ingredients

Using fresh, organic spinach truly enhances the flavor profile of these mini quiches. Fresh spinach provides a bright, vibrant taste that dried or frozen spinach simply can't match. The moisture from fresh spinach also helps keep the quiche filling creamy without making the crust soggy. Make sure your spinach is washed thoroughly and dried before chopping to avoid excess water in your filling.

Another key ingredient is the cheese. Select a cheese that melts well, like sharp cheddar or creamy mozzarella. These options not only complement the flavor of the spinach but also contribute to a rich, gooey filling. Aim for freshly shredded cheese, as pre-packaged varieties often include anti-caking agents that can affect the melt and texture.

Perfecting the Technique

When cutting your pie crust into circles, ensure they are about 1 inch larger in diameter than the muffin tin cups for easy fitting. Press the crust gently into the tin to avoid tearing, and make sure there are no air pockets that can lead to uneven baking. If you're concerned about shrinkage, chill the crust in the fridge for 10-15 minutes before filling to keep it in place during baking.

After pouring the filling into the crusts, watch for bubbling during the last few minutes in the oven. If the tops begin to puff and bubble, your quiches are on their way to being perfectly set. You want them to be firm but still a bit jiggly in the center when you pull them out, as they will continue to cook from residual heat while cooling.

Serving and Storing Suggestions

These mini quiches are versatile and can be enjoyed warm or at room temperature, making them an excellent choice for gatherings. For serving, I love to pair them with a light salad or a dollop of creamy yogurt. You can also customize the toppings, such as incorporating fresh herbs or even a drizzle of hot sauce for those who enjoy a kick.

If you have leftovers, these quiches store well in the refrigerator for up to three days. Reheat them in a 350°F (175°C) oven for about 10-12 minutes, or until warmed through. For meal prep, they also freeze beautifully—simply wrap each quiche in plastic wrap and store them in an airtight container. When ready to enjoy, thaw overnight in the fridge and follow the reheating instructions.

Ingredients

Gather these fresh ingredients to prepare your mini quiches:

Ingredients for Mini Quiche with Spinach

1 pre-made pie crust
6 large eggs
1 cup milk
1 cup fresh spinach, chopped
1 cup shredded cheese (cheddar, mozzarella, or your choice)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
1/2 onion, finely chopped (optional)

Make sure all ingredients are at room temperature for best results!

Instructions

Follow these steps to create your mini quiches:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Crust

Roll out the pie crust and cut it into circles that fit into a greased muffin tin. Press the circles into the muffin tins to form the crusts.

Mix the Filling

In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Stir in the chopped spinach, cheese, and onion if using.

Fill the Crusts

Pour the egg mixture into each prepared crust, filling just below the rim.

Bake

Bake in the preheated oven for 20 minutes or until the egg is set and the tops are lightly golden.

Cool and Serve

Remove from the oven and allow to cool for a few minutes before serving. Enjoy your mini quiches warm or at room temperature!

Make sure to adjust baking time for larger or smaller muffin tins.

Pro Tips

Experiment with different fillings like ham, mushrooms, or bell peppers for variety!

Customizing Your Quiches

This recipe is easily adaptable to suit your flavor preferences or dietary needs. For a vegan option, you can substitute the eggs with a mixture of silken tofu and nutritional yeast, blended until smooth. Additionally, use a plant-based milk like almond or oat milk for the creaminess without dairy.

You can also experiment with different vegetables. Bell peppers, mushrooms, or even diced tomatoes can replace the spinach or be added for extra flavor and nutrition. Just keep in mind that moisture content can vary, so it’s wise to sauté them briefly to prevent a watery filling.

Common Issues and Fixes

One common issue is a soggy crust, often caused by excess moisture from the filling. To combat this, make sure to pre-bake the crust for 5-7 minutes before adding the filling. This ensures the bottom stays crisp and flaky. Additionally, avoid overloading the quiches with fillings beyond the recommended amounts to maintain a good texture.

If the tops of your mini quiches aren't browning as you'd like, you can consider broiling them for the last minute of baking. Just keep a close eye on them to prevent burning, as they can go from golden to charred quickly under the broiler.

Scaling Up the Recipe

If you're hosting a larger gathering, this recipe can be easily scaled up. Simply use a standard tart or pie dish instead of muffin tins. Adjust the baking time accordingly—larger quiches typically require 10-15 minutes more than mini versions, so check for doneness with the same jiggly center test.

Alternatively, you can double the ingredients and fill multiple muffin tins for a big batch of mini quiches. Just make sure to bake them in batches if your oven isn't large enough to accommodate them all at once. This way, you can ensure consistent baking and help prevent over or under-cooked quiches.

Questions About Recipes

→ Can I make these mini quiches ahead of time?

Absolutely! You can prepare them a day in advance and reheat them in the oven.

→ What type of cheese works best?

Cheddar and mozzarella are great, but feel free to use your favorite cheese!

→ Can I use frozen spinach instead of fresh?

Yes, just ensure it's thoroughly thawed and drained before adding to the mixture.

→ How long will leftovers last?

Leftover mini quiches can be stored in the refrigerator for up to 3 days.