We’re in love with these Mini Spinach Quiches! These bite-sized quiches are so delicious and super fun to eat. Seriously, they’ll be gone in seconds!
They are always such a huge hit, and you can even customize them any way you want. They are super easy to make, and bake in only 25 minutes!
These mini quiches are great for making ahead and freezing for later, as they reheat really well.
These fun mini spinach quiches are one of my favorite things ever. I could eat 10 of these in one sitting. They are always such a hit at any gathering. Great for brunch parties, bridal showers, baby showers, graduation parties…you name it!
Making mini spinach quiches is super easy, definitely much easier than baking a whole 9-inch quiche. But hey, if you want to go all out and make a traditional quiche, try my Asparagus Quiche!
For these mini ones, I use refrigerated store-bought pie crust (a huge time saver!), but of course, you can always make a homemade pie crust.
They are also super versatile! In this particular recipe, I use spinach and bacon, but you can customize it any way you want with add-ins of your choice.
Why we love these mini spinach quiches:
- Great for parties! These mini bite-sized spinach quiches are just as fun to bake as they are to eat.
- Very easy to make! It’s pretty straightforward and they bake in no time.
- No need to blind bake the crust. They bake quickly so you don’t have to worry about the egg filling making the pie crust soggy.
- Customizable: Can’t decide on more than one flavor? Or have a picky eater? Mini quiches are the way to go!
- Make-ahead and freezer-friendly
For Easter this year, I’ll be doing a brunch party and here’s what I’m making! Of course, these Mini Spinach Quiches, Smoked Salmon Deviled Eggs, Cream of Asparagus, Roasted Rainbow Carrots, and Brown Sugar Ham. For a sweet ending, we’re making a beautiful Strawberry Bread!
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You’ll Need This Mini Muffin Pan
To make this mini spinach quiche recipe, you need the right type of pan. I use this 24-cup Non-Stick Mini Muffin Pan. Make sure it’s a dark-colored non-stick pan to ensure a faster and evenly cooked bottom pie crust with a better golden brown color.
I love this mini muffin pan because it makes the perfect bite-sized muffins. The cavity is about 2 inches in diameter, and about 1.25 inches deep.
Also, to cut the pie crust into individual rounds, I’d recommend using round cookie cutters. If you don’t have cookie cutters, see if you can find pre-cut refrigerated Pillsbury Mini Pie Crusts at the grocery store. You’d need 2 boxes, as these are 14-count each.
Ingredient Notes
Here are a few helpful ingredient notes I gathered while recipe testing. As always, the ingredient list with detailed quantities can be found in the recipe card down below.
- Bacon: For 24 mini quiches, you’ll need about 3 or 4 slices of bacon. Cook on a skillet and then dice into small pieces. I use regular bacon, but feel free to sub for other proteins like turkey bacon or sausage – or leave it out.
- Frozen spinach: Thawed and excess water squeezed out. You’ll then sauté it along with garlic for that AMAZING flavor. It makes a difference! I would not recommend fresh spinach, as it tends to release too much moisture, which can make the quiches soggy.
- Garlic: Minced, used to sauté the spinach. Adds lots of flavor!
- Eggs: To make 24 mini quiches, you’ll need 3 large eggs.
- Half-and-half or heavy cream: Adds richness and consistency to the egg mixture.
- Pie crust: I use 2 store-bought pie crusts (from 1 standard 14-ounce pie crust box). You can also use homemade pie crust.
- Shredded cheese: Use any type of cheese you want, preferably a melty one. I used Swiss. Shred your own using a box grater or use pre-shredded bagged cheese.
- Salt and pepper for seasoning
- Cooking oil spray for the muffin tin
Step-by-Step Tutorial
Making mini spinach quiches is very straightforward. Remember to keep the pie crust refrigerated until ready to use so it retains its shape while baking.
Step 1 | Cook spinach and bacon
First, preheat oven to 375 degrees F. In a skillet, cook the bacon and then dice it into very small pieces. Then, in the skillet, sauté the spinach and minced garlic (no need to add salt at this point). Set aside.
Why use frozen spinach: It’s much easier to squeeze our excess moisture from thawed frozen spinach, which you can then sauté. Sautéd fresh spinach will immediately release moisture, which is hard to get rid of.
Step 2 | Make the egg mixture
In a medium measuring cup with a spout, whisk eggs along with heavy cream or half-and-half, Kosher salt (about ¼ teaspoon) and freshly ground black pepper. Set aside.
Step 3 | Cut pie crust into rounds and line muffin pan
Unroll the pie dough. Use a cookie cutter to cut smaller rounds from the pie dough. To make 2 inch mini quiches, I cut them into 2.5 inch rounds.
Lightly spray the mini muffin pan with cooking spray. Line with the cut out dough rounds.
Step 4 | Evenly distribute add-ins
Evenly distribute the shredded cheese, prepared spinach mixture, and bacon into each.
Step 5 | Add the egg mixture
Then, pour the whisked eggs (give it another quick whisk before pouring) without overfilling.
Step 5 | Bake
Bake in the preheated 375 degree F oven for 22 to 25 minutes, or until golden brown and cooked through. The egg mixture should not jiggle. Let cool for 5 minutes before serving – it will naturally start deflating a little bit. That’s it! Super easy mini spinach quiches!
Mini Quiche Variations
What I love about these mini spinach quiches is that they are highly customizable. Have a picky eater? Or want to customize each per dietary need? Simply swap the ingredients as needed.
For this recipe, I use spinach, bacon, and cheese. Here are some of my favorite spinach combinations:
- Just spinach and cheese! I mean, why not?
- Spinach and feta, a classic combination!
- Spinach and goat cheese
- Spinach and a protein ( cooked bacon, turkey bacon, crumbled sausage, ham, prosciutto)
- Spinach and bell peppers
Melty cheeses I love to use: Gruyere, yellow or white cheddar, pepper jack, Colby jack, fontina.
Creamy cheeses: Boursin cheese, feta, goat cheese.
As for pie crust options, I like to keep it simple and use our favorite store-bought pie crust. If you want a flakier and richer crust, try my Buttermilk Pie Crust recipe, which you can make and freeze way in advance. You can also use crescent rolls dough.
For a carb-free option, turn these into crustless mini spinach quiches! Lightly spray the muffin tin, assemble as you would but without the crust, and bake as directed. Or try these Sausage Egg Muffins or Denver Omelet Muffins instead!
Make Ahead and Freezing
Yes, you can make these mini spinach quiches in advance! They reheat pretty well, whether you refrigerate or freeze them for later.
Make ahead: Bake as directed and let cool completely. Refrigerate in a container for up to 2 days. Reheat in a preheated 350 degree F oven for 5 to 8 minutes or until warm in the center.
Freezing: let the baked quiches cool completely first. Store in a freezer-safe container and freeze for up to 2 months. To reheat, bake from frozen for about 15 minutes at 350 degrees F or until warm in the center.
Pairing and Serving Ideas
If you are planning an Easter or spring-themed brunch, here are a few of my favorite brunch recipes to serve along with these mini spinach quiches:
- Stuffed French Toast
- Smoked Salmon Deviled Eggs or Avocado Deviled Eggs
- Red Pepper and Sausage Egg Muffins
- Fresh Strawberry Bread
- Cream of Asparagus Soup
Recipe FAQs
There’s no need because these small quiches bake quickly, so the crust won’t get soggy from the egg filling.
You need a 24-cup Non-Stick Mini Muffin Pan, preferably a dark-colored aluminum or steel pan.
To make 2-inch quiches, I cut 2.5 inch rounds. You can always test it with one first and see if it fits. It really depends on your muffin pan. I’d recommend using round cookie cutters.
I’d highly recommend half-and-half or heavy cream for the right texture. Milk (any type) should work too, although the texture and consistency will not be as rich.
They are done when they are lightly golden brown and when they don’t jiggle in the center.
This recipe was published in 2020 and updated in April 2023 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Keep the dough cold in the refrigerator until you need to use it. Pie dough should always stay cold so it retains its shape when baking.
- Use this 24-cup Non-Stick Mini Muffin Pan. If possible, get a dark-colored one – this will help the crust cook faster and have a better golden brown color.
- Use round cookie cutters to cut into rounds. To make 2 inch quiches, cut 2.5 inch rounds. If you’re not sure it will fit, test one first.
- There is no need to blind bake the crust, as these bake pretty quickly.
- Divide up the add-ins into the pan first and then pour the egg mixture to make sure the filling is evenly distributed across each one.
- Whisk the eggs in a medium measuring cup with a spout. This will make pouring the egg mixture so much easier and cleaner.
- Don’t overfill to the brim. Leave a tad bit of room, as the eggs will puff up a bit in the oven.
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Mini Spinach Quiches
Ingredients
- 3 to 4 slices bacon
- 8 ounces frozen chopped spinach - thawed and excess water squeezed
- 2 cloves garlic, minced
- 3 large eggs
- ¼ cup half-and-half or heavy cream
- Kosher salt and pepper to taste
- 2 store-bought refrigerated pie crusts - I use Pillsbury brand, each 14-ounce box comes with two crusts
- ½ cup shredded cheese of your choice - use your favorite, I used Swiss
- Cooking oil spray - for the muffin pan
Instructions
- Preheat oven to 375 degrees F.
- Cook the bacon on a skillet over medium heat. Drain excess fat on a paper towel and dice it into small pieces.
- Wipe off some of the bacon fat from the skillet, leaving behind about 1 to 2 tablespoons on the skillet. Over medium heat, sauté the spinach (thawed and excess water squeezed out) for about 2-3 minutes. Then, chop into smaller pieces. Set aside.
- In a bowl or measuring cup with a spout, whisk the eggs along with heavy cream or half-and-half, ¼ teaspoon Kosher salt and a few grinds of black pepper.
- Roll out the pie dough. Cut smaller rounds from the pie dough to fit each cavity in the muffin pan. I cut mine to 2.5 inches in diameter (use a round cookie cutter), and they fit perfectly. Lightly spray the muffin with cooking oil spray and. Lightly press the dough against the sides and bottom.
- Evenly divide the shredded cheese, cooked bacon, and cooked spinach into each crust. Then, pour the egg mixture evenly across. Do not overfill.
- Bake for about 23 to 25 minutes until golden brown and cooked through. Let cool for 5 minutes (it will start deflating a bit as it cools). Serve and enjoy!
Notes
- Muffin pan: Use a mini muffin pan (linked in recipe card), and if possible, get a dark-colored one.
- Pie crust: I use 2 store-bought pie crusts (usually from 1 standard 14-ounce pie crust package). Keep it cold in the fridge until you need to use it.
- The Pillsbury brand has a “mini pie crust” version. I’ve never used it myself, but could be a great convenient alternative.
- Make ahead: Bake as directed and cool completely. Refrigerate in a container for up to 2 days. Reheat in a preheated 350 degree F oven for 5 to 8 minutes.
- Freezing: Bake as directed and cool completely. Freeze in containers for up to 2 months. To reheat, bake from frozen for about 13 to 15 minutes at 350 degrees F.
- Just spinach and shredded cheese
- Spinach and feta (or goat cheese)
- Spinach and a protein ( cooked bacon, turkey bacon, crumbled sausage, ham, prosciutto)
- Spinach and bell peppers, or other veggies
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