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Mini Spinach Quiches Treat

Freshly baked mini spinach quiches served on a platter
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Delicious single-serving mini quiches featuring a flaky crust filled with creamy egg, spinach, and cheese mixture. These savory bites are perfect for brunch, parties, or as an elegant snack, offering a perfect balance of flavors and textures.

Ingredients

Scale
  • 1 (9-inch) refrigerated pie crust
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 10 ounces fresh spinach (or frozen thawed)
  • 3 large eggs
  • 3/4 cup heavy cream
  • 1/2 cup Gruyere cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg, freshly grated

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
  2. Cut pie crust into 12 circles and press into muffin cups. Pre-bake for 8-10 minutes.
  3. Heat olive oil in skillet. Sauté onion until soft (3-4 minutes), add garlic (30 seconds), then spinach until wilted (2-3 minutes).
  4. Whisk together eggs, cream, cheeses, salt, pepper, and nutmeg in a bowl.
  5. Fold spinach mixture into egg mixture.
  6. Divide filling among pre-baked crusts.
  7. Bake 20-25 minutes until golden brown and set.
  8. Cool in pan 5 minutes before removing. Serve warm or at room temperature.

Notes

  • Squeeze excess moisture from spinach after cooking to prevent soggy quiches.
  • Pre-baking crust prevents soggy bottoms.
  • Store leftovers in airtight container in refrigerator for up to 3 days.
  • Freeze for up to 2 months – reheat in oven at 350°F for 20-25 minutes.
  • Substitute with different cheeses like cheddar or feta for variety.

Nutrition

Find it online: https://us.recipesfood.org/mini-spinach-quiches-treat/

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