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Mini Spinach Quiche

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!
Course Appetizer
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 48 appetizers
Calories 81kcal
Author Meggan Hill

Ingredients

  • 4 pie crusts thawed (homemade or from 2 boxes store-bought)

For the Egg Mixture:

For the Filling:

US Customary - Metric

Instructions

  • 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.

Video

Notes

To wilt the spinach, place spinach into small saucepan and cover with water. Bring to a boil and cook until spinach is dark green and wilted. Alternatively, in a small saucepan, place the spinach with 1/4 cup of water and sauté over medium high heat until wilted. Place spinach between two kitchen towels or paper towels and remove as much water as possible.

Nutrition

Calories: 81kcal