Miniature Spinach and Cheddar Quiche Recipe

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This crustless quiche recipe filled with fresh spinach and shredded cheddar cheese is a delicate addition to breakfast or an elegant, easy-to-carry appetizer at a social function. For perfectly cooked quiche, bake until the eggs are just barely set, then remove from the oven to cool; the quiche will continue to cook for a brief period of time after removed from the oven.
miniature spinach and cheddar quiche recipe
Recipe:
1 tablespoon butter
1 cup fresh spinach, lightly chopped
6 large eggs
1/2 cup heavy cream
1/2 cup cheddar cheese, shredded
2 teaspoons salt
1 1/2 teaspoons ground pepper
pan spray as needed
Method:
Preheat the oven to 350°F.
In a sauté pan, lightly cook the fresh spinach in the butter.
Combine the cooked spinach, eggs, heavy cream, cheddar cheese, salt, and pepper in a mixing bowl and vigorously mix the ingredients together.
Spray a miniature muffin tin with pan spray, evenly coating the walls of each “well” in the tin.
Pour the egg mixture into the muffin tin, filling each “well” halfway to allow for expansion. You may not use all the egg mixture depending on the size of your muffin tin.
Bake the quiche in a 350°F for approximately 8-14 minutes, or until the eggs have just barely set. Remove from the oven to cool slightly, then serve while still warm.

5.0 from 2 reviews
Miniature Spinach and Cheddar Quiche Recipe
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Mini quiche recipe with spinach and cheddar cheese
Ingredients
  • 1 tablespoon butter
  • 1 cup fresh spinach, lightly chopped
  • 6 large eggs
  • ½ cup heavy cream
  • ½ cup cheddar cheese, shredded
  • 2 teaspoons salt
  • 1½ teaspoons ground pepper
  • pan spray as needed
Instructions
  1. Preheat the oven to 350°F.
  2. In a sauté pan, lightly cook the fresh spinach in the butter.
  3. Combine the cooked spinach, eggs, heavy cream, cheddar cheese, salt, and pepper in a mixing bowl and vigorously mix the ingredients together.
  4. Spray a miniature muffin tin with pan spray, evenly coating the walls of each “well” in the tin.
  5. Pour the egg mixture into the muffin tin, filling each “well” halfway to allow for expansion.
  6. You may not use all the egg mixture depending on the size of your muffin tin.
  7. Bake the quiche in a 350°F for approximately 8-14 minutes, or until the eggs have just barely set.
  8. Remove from the oven to cool slightly, then serve while still warm.

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About the author: I’m a 30-something mom to three, brand ambassador. content creator, social media maven, blogger extraordinaire, earth lover, butcher, baker, candlestick maker (or something along those lines) – love word games, crafting, cake decorating or shooting pictures.

4 comments… add one

  • I love this! I make egg/veggie frittatas (nearly the same ingredients) for dinner all the time; never thought about using the mini muffin tins. Can’t wait to try it out!

    Reply
  • Id love to try these yummy little gluten free quiche cups!

    Reply
  • I love quiche and enjoy finding different recipes for it.This one sounds so good because I like that there is spinach in it.Thanks for sharing this one.

    Reply
  • these look good, I am thinking about doing the Paleo diet – this would so work on the diet!

    Reply

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