Mini Spinach Quiche

It’s funny how some of the simplest recipes can become the most beloved in your household. For me, these Mini Spinach Quiches are exactly that. I stumbled upon this recipe years ago when I was desperately searching for something a little different to bring to a brunch potluck. Let me tell you, they were a hit! Not only were they devoured in minutes, but I also got endless requests for the recipe. Since then, these little quiches have become a staple in our home. From quick weeknight dinners paired with a salad, to elegant appetizers at gatherings, or even a grab-and-go breakfast on busy mornings, they are incredibly versatile. My kids, who are usually picky eaters when it comes to vegetables, actually cheer when they see these spinach-packed bites on the table. The creamy filling, nestled in a flaky crust, is just irresistible. If you’re looking for a crowd-pleasing recipe that’s easy to make and endlessly adaptable, look no further. These Mini Spinach Quiches are guaranteed to become your new go-to for any occasion.

Ingredients

Here’s what you’ll need to whip up these delightful Mini Spinach Quiches. We’ve kept it simple and delicious, but feel free to explore variations as you become more familiar with the recipe!

• Pre-made Mini Pie Crusts (12 count): These are the perfect vessels for our individual quiches, offering convenience and a delightful buttery, flaky texture. Look for them in the frozen or refrigerated dessert section of your grocery store.
• Fresh Spinach (5 ounces): The star of our show! Fresh spinach provides a vibrant green color and a mild, earthy flavor that’s both nutritious and delicious. Baby spinach is particularly tender and easy to work with.
• Eggs (4 large): Eggs are the binding agent for our quiche filling, providing structure and richness. They create that signature creamy texture we all love in a quiche.
• Heavy Cream (1 cup): For that luxurious, velvety texture in the filling, heavy cream is essential. It adds richness and depth of flavor that elevates the quiche.
• Milk (1/2 cup): Milk lightens the heavy cream slightly, ensuring the filling isn’t too dense while still maintaining a creamy consistency. You can use whole milk or 2% milk.
• Shredded Cheese (1 cup): Cheese adds flavor and melty goodness. Gruyere, Swiss, Monterey Jack, or cheddar are all excellent choices. Feel free to mix and match your favorites!
• Onion (1/4 cup, finely diced): Onion provides a savory base note to the filling, adding depth and complexity of flavor without overpowering the spinach.
• Garlic (2 cloves, minced): Garlic enhances the savory flavors of the quiche, complementing the spinach and cheese beautifully. Freshly minced garlic is recommended for the best flavor.
• Olive Oil (1 tablespoon): Used for sautéing the onion and garlic, olive oil adds a subtle fruity note and helps to soften the vegetables, releasing their flavors.
• Salt (1/2 teaspoon): Salt enhances all the flavors in the quiche, bringing them into balance and preventing the dish from tasting bland. Adjust to your preference.
• Black Pepper (1/4 teaspoon): Freshly ground black pepper adds a touch of spice and complexity to the quiche, complementing the other flavors.
• Nutmeg (Pinch): A secret ingredient! A tiny pinch of nutmeg adds a warm, subtle spice that enhances the overall flavor profile of the quiche, especially with spinach and dairy.

Instructions

Follow these simple step-by-step instructions to create perfect Mini Spinach Quiches every time!

1. Preheat your oven to 375°F (190°C). This is the ideal temperature for baking the quiches, ensuring the crust is golden brown and the filling is cooked through without burning. Place the pre-made mini pie crusts on a baking sheet. This makes them easier to handle and prevents spills in your oven.
2. Prepare the spinach. If using fresh spinach, wash it thoroughly and roughly chop it. Even if using baby spinach, a quick chop will make it easier to incorporate into the filling.
3. Sauté the aromatics. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3-5 minutes. This step mellows out the onion’s raw bite and brings out its sweetness. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Wilt the spinach. Add the chopped spinach to the skillet with the onion and garlic. Cook until the spinach wilts down and reduces in volume, about 2-3 minutes. Stir frequently to ensure even cooking. Excess moisture from the spinach needs to evaporate; you can gently press the spinach with a spatula to release any excess water and then drain it off if necessary. Remove the skillet from the heat and set aside to cool slightly. Cooling the spinach mixture slightly before adding it to the egg mixture prevents the eggs from cooking prematurely.
5. Prepare the egg mixture. In a large bowl, whisk together the eggs, heavy cream, and milk until well combined and smooth. Whisking ensures a homogenous mixture and incorporates air, resulting in a lighter texture.
6. Season the egg mixture. Add salt, black pepper, and a pinch of nutmeg to the egg mixture. Whisk again to incorporate the seasonings evenly. Taste and adjust seasonings as needed to your preference.
7. Combine spinach and cheese with the egg mixture. Add the sautéed spinach mixture and shredded cheese to the egg mixture. Gently fold everything together until evenly distributed. Avoid overmixing at this stage to keep the mixture light.
8. Fill the mini pie crusts. Divide the spinach and egg mixture evenly among the 12 mini pie crusts. Fill them almost to the top, leaving a little space to prevent overflow during baking. Evenly distributing the filling ensures that each quiche is consistent in size and bake time.
9. Bake the quiches. Place the baking sheet with the filled mini quiches in the preheated oven and bake for 20-25 minutes, or until the crusts are golden brown and the filling is set. The filling should be just set in the center – you can test this by gently jiggling the baking sheet; the filling should have a slight wobble but not be liquid. If the crusts are browning too quickly, you can loosely tent them with foil.
10. Cool slightly and serve. Once baked, remove the mini spinach quiches from the oven and let them cool on the baking sheet for a few minutes before serving. This allows the filling to set further and makes them easier to handle. They can be served warm or at room temperature. Garnish with a sprinkle of extra cheese or fresh herbs like parsley or chives, if desired, for an extra touch of presentation.

Nutrition Facts

(Per Serving – 1 Mini Quiche, based on approximate calculations)

• Servings: 12
• Calories: Approximately 180-220 kcal
• Fat: 12-15g

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Preparation Time

From start to finish, these Mini Spinach Quiches are surprisingly quick to prepare!

• Prep Time: 15-20 minutes (includes chopping vegetables, sautéing spinach, and mixing the filling)
• Cook Time: 20-25 minutes (baking time in the oven)
• Total Time: Approximately 35-45 minutes

This makes them a fantastic option for a relatively quick and easy meal or appetizer, perfect for busy weeknights or when you need to whip up something delicious without spending hours in the kitchen. Plus, much of the prep work can be done ahead of time, further streamlining the process.

How to Serve

Mini Spinach Quiches are incredibly versatile and can be served in a multitude of ways, making them perfect for various occasions. Here are some serving suggestions:

• Breakfast or Brunch:
  • Serve them warm with a side of fresh fruit salad for a balanced and satisfying breakfast or brunch.
  • Pair them with a light yogurt parfait or a smoothie for a lighter yet filling meal.
  • Offer them alongside other brunch favorites like pancakes, waffles, or bacon for a more elaborate spread.
• Lunch:
  • Enjoy them as a light lunch with a crisp green salad dressed with a vinaigrette.
  • Pack them in a lunchbox for a delicious and portable midday meal.
  • Serve them with a cup of soup, like tomato soup or a light vegetable broth, for a comforting lunch combination.
• Appetizers:
  • Arrange them beautifully on a platter for a visually appealing and crowd-pleasing appetizer at parties or gatherings.
  • Serve them at room temperature, making them perfect for make-ahead appetizers.
  • Garnish with a dollop of sour cream or a sprinkle of fresh herbs for an elegant touch.
• Snacks:
  • Keep them in the refrigerator for a quick and healthy snack throughout the week.
  • They are great for on-the-go snacking, especially for kids.
• Dinner:
  • Serve them as part of a light dinner with a large salad and some crusty bread.
  • Pair them with roasted vegetables for a more substantial and balanced dinner meal.

Additional Tips for Perfect Mini Spinach Quiche

Elevate your Mini Spinach Quiche game with these helpful tips and tricks!

1. Don’t Overcrowd the Pan When Sautéing Spinach: Sauté the spinach in batches if necessary. Overcrowding the pan will steam the spinach instead of wilting it properly, and it will release too much moisture, potentially making your quiches watery.
2. Squeeze Out Excess Moisture from Spinach: After wilting the spinach, gently squeeze out any excess moisture before adding it to the egg mixture. This step is crucial to prevent soggy quiches. You can use a clean kitchen towel or your hands to press out the liquid.
3. Blind Bake the Crusts for Extra Crispness (Optional): For an even crispier crust, you can blind bake the mini pie crusts before filling them. Line the crusts with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 8-10 minutes. Remove the weights and parchment and bake for another 2-3 minutes before filling.
4. Use Room Temperature Ingredients: Using room temperature eggs and dairy will help the ingredients blend together more smoothly and evenly, resulting in a more consistent quiche texture.
5. Don’t Overbake: Overbaking can make the quiche filling dry and rubbery. Bake just until the filling is set and the crust is golden brown. The center should have a slight jiggle but not be liquid.
6. Let Them Rest Before Serving: Allow the mini quiches to cool slightly for a few minutes after baking before serving. This allows the filling to set further, making them easier to handle and preventing them from being too runny.
7. Customize Your Cheese: Feel free to experiment with different types of cheese to customize the flavor profile. Gruyere, Swiss, cheddar, Monterey Jack, feta, or even goat cheese would all work wonderfully. A blend of cheeses can also add complexity.
8. Add More Vegetables or Protein: Get creative and add other ingredients to your quiches! Consider adding sautéed mushrooms, bell peppers, crumbled bacon, cooked ham, or sun-dried tomatoes. Just be sure to cook any additional vegetables or protein before adding them to the filling.

FAQ – Frequently Asked Questions About Mini Spinach Quiche

Got questions about making Mini Spinach Quiche? We’ve got answers!

Q1: Can I make these quiches ahead of time?

A: Absolutely! Mini Spinach Quiches are fantastic for making ahead. You can bake them completely and store them in the refrigerator for up to 3 days. Reheat them gently in the oven or microwave before serving. They are also delicious served cold or at room temperature.

Q2: Can I freeze Mini Spinach Quiches?

A: Yes, they freeze beautifully! Allow the baked quiches to cool completely. Then, wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat from frozen, bake them in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes.

Q3: Can I use frozen spinach instead of fresh?

A: Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out as much excess moisture as possible before sautéing it. Frozen spinach tends to hold more water than fresh spinach, so this step is crucial to prevent watery quiches. Use about 1 cup of frozen spinach, thawed and squeezed, in place of the 5 ounces of fresh spinach.

Q4: Can I make these quiches vegetarian?

A: Yes, this recipe is naturally vegetarian! It’s packed with spinach and cheese, making it a delicious and satisfying vegetarian option. Just be sure to use pre-made pie crusts that are also vegetarian if that is a concern.

Q5: Can I make these dairy-free or vegan?

A: Making them fully vegan would require significant substitutions. For a dairy-free option, you can try using a plant-based milk alternative like almond milk or soy milk instead of milk and heavy cream, and a dairy-free cheese alternative. However, the texture might be slightly different. For a vegan version, you would also need to replace the eggs, which is more challenging but possible with egg replacers, though the quiche structure may be affected.

Q6: What kind of cheese is best for Mini Spinach Quiche?

A: Gruyere, Swiss, cheddar, and Monterey Jack are all excellent choices. Gruyere and Swiss offer a nutty and slightly tangy flavor that complements spinach beautifully. Cheddar adds a sharper, more pronounced cheese flavor. Monterey Jack is mild and melty. A combination of cheeses can also create a more complex flavor profile.

Q7: My quiche filling is watery. What did I do wrong?

A: Watery quiche filling is usually caused by excess moisture from the spinach or not baking long enough. Make sure you squeeze out as much moisture as possible from the spinach after wilting it. Also, ensure you are baking the quiches until the filling is set and not still liquid in the center. Overcrowding the pan when sautéing spinach can also lead to excess moisture.

Q8: Can I use a different type of crust?

A: While pre-made mini pie crusts are convenient, you can certainly use other crust options. You can use homemade pie crust, puff pastry, or even phyllo dough. For a healthier option, you could try using a sweet potato or cauliflower crust, although these would require adjustments to the baking time and method. You could also make them crustless for a lower-carb option, baking the filling in greased muffin tins.