I know it’s a bold statement to make: The Best Mini Spinach Quiches You’ve Ever Tasted, but I’m telling you, tasting is believing. I normally use this recipe to make full-sized quiches, but it works just as easily to make 24 mini versions. I have convinced people who claim to hate spinach to try my quiche and even they admit they love them. I think it’s because way back in the late 1900s, I was obsessed with finding a quiche recipe I liked that wasn’t all runny and liquidy with soggy crusts. I tried at least ten different recipes, every one I could find in cookbooks since this was the olden times and pre-internet. In the end, I came up with my own recipe, one that uses way less liquid and eggs and has a nice, rich flavor without the bitterness of the spinach.
A little side note on that spinach thing, my Grandma used to scramble an egg into canned spinach (drained), which I know sounds gross, but it actually tasted really good. She told me that the eggs somehow took away the bitter flavor of the spinach, which I guess is why the flavors in spinach quiche just work so well together.
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The Best Mini Spinach Quiches You’ve Ever Tasted
- 10-12 oz. Frozen Chopped Spinach
- 2 Cups Shredded Sharp Cheddar Cheese
- 3 Large Eggs
- ½ Cup Half ‘n’ Half
- 6 Pieces Bacon, Crumbled
- ½ Teaspoon Sea Salt
- 1 Tablespoon Flour
- 4, 9-inch Pie Crusts, Uncooked
- Mini Muffin Pan
- 2 Mixing Bowls
- 2¼-inch Circle Cookie Cutter
- Cutting Mat
- Mini Scoop
- Mini Tart Shaper
- Cheese Shredder
- Measuring Spoons
The Best Mini Spinach Quiches You’ve Ever Tasted
Prep time: 10-20 minutes Cook time: 20-23 minutes
1: Preheat oven to 350°F.
2: Shred 2 cups of sharp cheddar cheese. Cook and crumble 6 pieces of bacon. Microwave the frozen chopped spinach for 4 minutes.
3: In one mixing bowl, whisk together the 3 eggs, ½ cup half ‘n’ half, and ½ teaspoon salt with the fork.
4: In the other mixing bowl, toss together the 2 cups of cheese and 1 tablespoon of flour.
5: Combine the egg mixture into the cheese mixture, making sure to not leave any clumps of cheese without egg on it.
6: Add the spinach to the mixture, and stir until it is completely combined.
7: Now stir in the bacon and set that bowl aside.
8: Place one uncooked pie crust flat on the cutting mat and use the 2¼-inch circle cutter to make as many mini pie crust circles as you can fit. I usually get about 14 per pie crust. Repeat for the other three crusts.
(To make a full-sized quiche, skip to the bottom for those instructions.)
9: Set the mini circles over the mini muffin pan openings and use the mini tart shaper to press them evenly into the spaces. You can use your fingers or a spoon, but everything I’ve used besides this shaper seems to mess them up.
10: Use the mini scoop to fill all of the crusts. If you only have one mini muffin pan, you’ll obviously have to do them in batches.
11: Bake at 350ºF for 20-23 minutes. Let them cool for 10 minutes before removing from the baking pan.
That’s it. It feels good to finally be sharing my recipe for The Best Mini Spinach Quiches You’ve Ever Tasted. My husband has been saying I should for years, but honestly, I don’t consider myself to be a food blogger or cook or whatever. It’s more like I can cook some things really well and other things are edible, lol. I’m a huge fan of the whole semi-homemade thing for sure.
Just a couple of tips about this recipe: do not use whole spinach. If you do, comment below and let me know how that worked out for you, lol. Okay, maybe it would be fine for these one or two bite minis, but absolutely not for a full-sized quiche. Speaking of, if you’d like to make this as a regular, full-sized quiche, use the same recipe, but you only need one pie crust and then either a quiche pan or a pie pan. If you use a low-profile quiche pan, it’ll cook in 30 minutes. If you use a pie pan, it’ll take 50-60 minutes.
To ensure a crispy crust, I also recommend baking the pie crust in the pan for about 10 minutes before adding the filling. Poke a couple of tiny holes in it first so it doesn’t poof up. I picked up that little gem on the Great British Baking Show, lol.
I’ve also tried using fresh spinach, both cooked and uncooked beforehand and it just didn’t work out. It took like 3 or 4 bags of spinach and added a lot of prep time. I experimented with not using pie crust and they were okay but left me disappointed. Don’t use regular milk, it’s way too watery, though whole milk would be okay in a pinch. If you want the shortest method that still tastes good and no one will know the difference, buy premade pie crust, pre-shredded cheese and those little bags of pre-cooked crumbled bacon. I definitely use Pilsbury’s refrigerated pie crust rolls every single time. I absolutely cannot make pie crust. At all.
If you’re curious about other quiche recipes and want to see how other home cooks combine these ingredients, as well as others, like for broccoli quiche or quiche lorraine, be sure to see the pages of recipes over at Recipe Lion. I just discovered that site and it’s pretty awesome.
Hi, I’m Marie! I just built my first home (yay!) and I’m decorating it from the ground up. I decided to refocus my blogging efforts to include this exciting journey. Elle Marie Home (formerly The Inspiration Vault) will continue to provide great DIY and craft project ideas and tutorials, I’m just expanding my scope to include home decor, home improvement, and more advanced DIY projects.