Description
These Mini Spinach Quiche are creamy, cheesy, and perfectly baked into bite-sized portions. Ideal for brunch, meal prep, or a quick snack, they are made with fresh spinach, eggs, and a flaky crust for a comforting homemade treat.
Ingredients
Scale
- 1 sheet pie crust
- 1 cup fresh spinach, chopped
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 3/4 cup shredded cheese
- 1/2 small onion, chopped
- 1 garlic clove, minced
- Salt and pepper to taste
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 180°C (350°F).
- Cut pie crust into circles and place in muffin tin.
- Sauté onion, garlic, and spinach until soft.
- Whisk eggs, milk, cream, salt, pepper, and nutmeg.
- Add cheese and spinach into crust cups.
- Pour egg mixture on top.
- Bake for 20–25 minutes until set.
- Let cool slightly before serving.
Notes
Sauté spinach first to remove excess moisture. You can substitute cheese with feta or mozzarella. Store leftovers in the fridge for up to 3 days or freeze for later use.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 85mg