These Mini Spinach Quiche are so easy thanks to store-bought pie crust. Make them in advance and keep them in the freezer. Great for parties and brunch!
Mini Spinach Quiche are a great way to help guests, or convince kids, to eat more veggies! They are cute and colorful, easy to make, and so delicious.
I love the color of spinach and red peppers, but you can substitute the vegetables that you prefer.
How do you make mini quiches?
These are so easy to make!
- Cut rounds of pie crust from a store-bought crust
- Arrange in the bottom of muffin tin cups
- Top with ham and cheese, then fill with egg
- Bake in a 375-degree oven
How do you make a Spinach quiche?
You start by wilting fresh spinach in some water and squeezing it dry. To use frozen spinach, thaw and squeeze the moisture out using a cheesecloth. Combine spinach and red peppers (or shredded carrot or finely diced onion or whatever you want) in the mini muffin cups.
A mixture of milk, egg, and salt and pepper go on top. Then bake for 25 to 30 minutes.
How do you freeze mini quiche?
- Follow the recipe and bake the mini quiches. Cool 10 minutes.
- Freeze individually on a plate or baking sheet until they are solid (about 30 minutes).
- Transfer them to a freezer-safe bag.
- Bake them straight from the freezer, in a 400-degree oven, for 5 to 10 minutes.
Mini Spinach Quiche Recipe
- 4 pie crusts thawed (homemade or from 2 boxes store-bought)
For the Egg Mixture:
- 4 eggs
- 1 cup milk
- 1/2 teaspoon Salt
For the Filling:
- 12 ounces Swiss cheese grated
- 16 cups (12 ounces) spinach wilted (see notes)
- 4 tablespoons red bell pepper cubed
- Place the pie crust pouches to stand at room temperature about 15 to 20 minutes.
- Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray.
- Open and unfold one pie crust, and press out any fold lines. With a 2 and 1/2 inch floured biscuit cutter, cut 12 rounds. Repeat with remaining pie crusts. In the prepared muffin cups, press 1 round of pie crust into the bottom and up the sides of the cup.
- In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.
- Place one tablespoon of cheese into each of the muffin cups. Evenly divide the spinach, about 1/2 teaspoon. Evenly divide the red bell pepper into the muffin cups.
- Pour egg mixture into each of the 48 cups, filling to within 1/4 inch of the top. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.