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.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast, Brunch
Cuisine American
whisk For combining eggs and dairy Tongs To sauté and portion spinach
- 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
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.
- 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.
