Mini Quiches with Spinach and Cheese

Mini Quiches with Spinach and Cheese – A Savory, Make-Ahead Favorite

Mini quiches are the kind of recipe that never goes out of style. Whether you’re prepping for a weekend brunch, stocking the freezer with easy breakfasts, or looking for a high-protein lunchbox option, these little egg bites deliver.

Mini Quiches with Spinach and Cheese are crustless, portable, and totally customizable. They’re baked in a muffin tin which means they come together fast and bake evenly. With tender spinach, melty cheese, and a simple egg base, they’re satisfying without being heavy – and they reheat beautifully.

Why You’ll Love This Recipe

Crustless mini quiches are practical, versatile, and packed with flavor. Plus, they’re naturally gluten-free and perfect for batch cooking. If you’re looking for something to grab on a busy morning or serve at a casual gathering, this recipe checks all the boxes.

• Perfect for Meal Prep – Store in the fridge or freezer and reheat in seconds.

• Naturally Gluten-Free – No crust, no problem.

• Balanced & Filling – Eggs, cheese, and vegetables provide protein and fiber.

• Customizable – Add in your favorite meats, veggies, or herbs.

• Great for All Ages – Kids and adults love the handheld size and cheesy flavor.

A Look at the Ingredients

Eggs form the base of this dish.  This makes these mini quiches rich in protein. Milk is added to keep the texture tender and fluffy.  A blend of cheddar and mozzarella brings creamy, melty goodness to each bite. You can substitute or combine cheeses depending on your preferences.  Feta, Swiss, or Monterey Jack all work well.

Fresh spinach and diced onions are sautéed together before being folded into the mix. This quick step ensures the vegetables are tender and adds a pop of color and flavor. A touch of garlic powder, plus salt and pepper, keeps the flavor profile classic and balanced.

If you’re in the mood to mix things up, cooked crumbled sausage or chopped bacon can be added before baking. You can even sneak in chopped bell peppers or mushrooms to boost the veggie count.

How to Make Mini Quiches Without a Crust

The beauty of crustless quiches is how easy they are to prep. Start by lightly greasing a muffin pan or use silicone liners. This prevents sticking and makes cleanup easier.

Next, sauté your onions and spinach in olive oil or butter until just softened. In a bowl, whisk together the eggs, milk, and seasonings. Divide the veggie mixture and shredded cheese among the muffin cups.  Then pour the egg mixture over the top until about ¾ full.

They bake quickly—about 20 minutes—and puff up beautifully in the oven. After a short rest, they’re ready to serve, store, or freeze.

Equipment You’ll Need

• 12-cup muffin pan – Creates perfect individual quiches

• Mixing bowl – For whisking together the egg base

• Measuring cup with spout – Makes pouring the egg mixture easier

• Whisk – Ensures smooth and well-combined eggs

• Tongs – Handy for sautéing spinach and transferring fillings

Tips for Success

These mini quiches are very forgiving, but a few simple tips can help them turn out just right every time:

• Use Fresh Spinach – It wilts down quickly and has better texture than frozen

• Let Cool Before Removing – Helps them release from the muffin tin cleanly

• Grease Well or Use Liners – Prevents sticking and makes serving easy

• Make Extra – They freeze well and reheat quickly

• Avoid Overbaking – Remove from the oven when the centers are just set

These tips keep the texture light and fluffy.  They also ensure your quiches look as good as they taste.

What to Serve with Mini Quiches

Mini quiches are surprisingly versatile and pair well with a variety of sides, making them ideal for brunch spreads or quick meals.

• Fresh Fruit – A colorful, refreshing pairing for a balanced breakfast

• Green Salad – Lightens up the plate and adds crunch

• Toast or English Muffins – Great for soaking up any cheesy goodness

• Breakfast Potatoes – Add some roasted spuds or hash browns for a heartier brunch

• Soup or Side Salad – Makes a cozy lunch or light dinner

Other Recipes to Try

If you love these mini quiches, you might also enjoy these recipes from Sisters Know Best:

• Potato and Asparagus Quiche Recipe – A hearty and flavorful full-size quiche

• Spinach Mushroom Onion Quiche Recipe – Loaded with savory veggies

• Crustless Quiche – Another easy, low-carb option with endless filling ideas

• Chicken Dill Egg White Scramble – A lean, high-protein breakfast alternative

Mini Quiches with Spinach and Cheese are the kind of recipe that adapts to your life.  They’re easy to prep, quick to bake, and endlessly versatile. Whether you’re serving them for brunch, stashing them in the freezer for later, or packing them in lunchboxes, these little bites bring big flavor without the fuss.

Mini Quiches with Spinach and Cheese

These savory mini quiches are packed with tender spinach and melty cheese—perfect for breakfast, brunch, or meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 6 Servings

Equipment

• 12-cup muffin pan Ideal for baking individual quiches
• Mixing bowl For whisking the egg mixture
• Measuring cup with spout Makes pouring easy and mess-free
• whisk For combining eggs and dairy
• Tongs To sauté and portion spinach

Ingredients

  

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• 6 large eggs
• ½ cup milk dairy or unsweetened non-dairy
• ½ cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 1 cup fresh spinach chopped
• ¼ cup diced onion
• 1 tablespoon olive oil or butter
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• pinch red pepper flakes optional

Instructions

 

• Preheat oven to 375°F (190°C). Lightly grease a standard 12-cup muffin pan or use silicone liners.
• Sauté the spinach and onions:
• Heat olive oil or butter in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in spinach and cook for another 1–2 minutes until wilted. Remove from heat and let cool slightly.
• Prepare egg mixture:
• In a mixing bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
• Assemble quiches:
• Evenly divide sautéed vegetables and cheeses among the muffin cups. Pour egg mixture over the fillings until each cup is about ¾ full.
• Bake for 18–22 minutes, or until centers are set and tops are lightly golden. Remove from oven and cool slightly before serving.

Notes

• Make Ahead: Store in the fridge for up to 4 days or freeze for up to 1 month.
• Cheese Options: Try Swiss, feta, or Monterey Jack for a flavor twist.
• Add Protein: Crumbled sausage or chopped bacon makes them heartier.
• No Crust Needed: These are naturally gluten-free and easy to grab and go.

Keyword quiche, spinach

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