Are you looking for more appetizer ideas for your holiday meals and parties? This bite-sized mini spinach quiche recipe is great for parties (especially brunch parties) and as holiday dinner appetizers! Mini muffin quiche are so delicious and super easy to make using a shortcut of prepared pie dough. Save this quiche muffins recipe for your next holiday feast!
More appetizer recipes like these mini quiche muffins:
- Quick and Easy Party Appetizers with Four Ingredients or Less
- Crock Pot Party Meatballs
- Cranberry-Brie Bites
- Rosemary, Cranberry, and Camembert Bites
- Mushroom-Gruyere Tartlets
- Honey-Walnut Brie Bites
- Feta and Spinach Tartlets
- Mini Spinach Quiche (mini muffin quiche recipe)
- Garlic and Herb Baked Camembert
- Prosciutto, Fig, and Goat Cheese Crostini
- Bacon-Ranch Cheese Ball
- Fall-Spiced Mini Apple-Cream Cheese Turnovers
- Pear, Bacon, Queso Bites
- Brown Sugar BBQ Mini Sausages
- Tater Tot Mini Cheeseburger Bites
- Loaded BBQ Pulled Pork Tater Tots Cups
- Easy Buffalo Chicken Bites
- Individual Five-Layer Dip Cups
- Instant Pot Feta, Spinach, and Artichoke Dip
- Air Fryer Bacon-Wrapped Scallops with Sriracha Mayo
- Bacon-Wrapped Teriyaki Turkey Meatballs
- Vegan Jalapeno Poppers
- Salmon Croquettes
- Chili Cheese Dog Bites
- Fried Tomatillo Bites with Chipotle Remoulade
- Jalapeno Bruschetta
- Bacon and Shrimp Rangoons
What you need to make mini muffin quiche
Here are the ingredients and tools you’ll need to make this mini muffin tin quiche recipe:
- 24-cup mini muffin pan (or a 12-cup pan working in batches)
- Rolling pin
- 2 1/2-inch round cutter
- Skillet and cooking spoon or spatula
- Plate lined with paper towels
- Medium mixing bowl and spoon
- Measuring cups and spoons
- Nonstick cooking spray
- 2 circles of prepared pie crust dough (from a 14.1-ounce package), at room temperature
- 1 tablespoon olive oil
- 3 cups chopped fresh spinach
- 1/4 cup finely chopped onion
- 2 cloves garlic, finely chopped
- 2 eggs
- 1/2 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- Pinch of cayenne pepper
- Optional: Cooked bacon bits (either fresh, or the soft kind from the store in the pouches – not the hard dehydrated kind in the bottle)
How to make mini spinach quiche
To make this mini spinach quiche recipe, first preheat the oven to 375 degrees F. Next, spray the cups of a 24-cup mini muffin pan (or 2 12-cup mini muffin pans) with nonstick cooking spray.
Roll out the two circles of prepared pie crust onto a flat surface. Using a 2 1/2-inch round cutter, cut 12 circles into each dough round, for a total of 24 small circles. This will be the crust for your mini muffin quiche.
Press the small circles into the cups of the prepared mini muffin pan(s).
Next, you’ll prepare the filling for the mini spinach quiche. Heat olive oil in a large skillet over medium heat. Add chopped spinach, finely chopped onion, and minced garlic to the skillet. Sauté, stirring until the spinach is wilted and the onions are translucent (about 5 minutes). Transfer the spinach mixture to a paper towel-lined plate and set aside.
Whisk the eggs and heavy cream together in a medium bowl. Stir in Parmesan cheese, salt, pepper, garlic powder, and cayenne until well blended into the egg mixture.
Add the spinach mixture to the egg mixture and stir until everything is well combined.
Time to fill those mini muffin tin quiche crusts with the filling! Spoon about 1 tablespoon of the spinach and egg mixture into each crust-lined mini muffin cup. Optional: Sprinkle the tops of some or all with bacon bits, if desired. I recommend doing half with bacon and half without so you have some variety of options of mini spinach quiche for your guests.
Bake the mini muffin tin quiche for 20 to 25 minutes, or until puffed and the crust edges are golden brown. Remove the mini spinach quiche from the oven and allow the mini quiches to cool in the pan(s) for 5 minutes.
Run a butter knife or small spatula around the edges of the mini muffin cups to remove the mini quiche muffins from the cups. They’re best served warm.
There’s never a single one of these mini spinach quiche bites leftover whenever I’ve served them!
These mini muffin quiche are bite-size deliciousness!
Here’s the Mini Spinach Quiche recipe! I hope you and your guests enjoy them as much as we do!
Mini Spinach Quiche
These bite-sized mini spinach quiche are great for parties and holiday appetizers! Mini muffin quiche are so delicious and super easy to make using a shortcut of prepared pie dough. Save this quiche muffins recipe for your next holiday feast or party!
Ingredients
- Nonstick cooking spray
- 2 circles of prepared pie crust dough (from a 14.1-ounce package), at room temperature
- 1 tablespoon olive oil
- 3 cups chopped fresh spinach
- 1/4 cup finely chopped onion
- 2 cloves garlic, finely chopped
- 2 eggs
- 1/2 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- Pinch of cayenne pepper
- Optional: Cooked bacon bits
Instructions
- Preheat oven to 375 degrees F. Spray the cups of a 24-cup mini muffin pan (or 2 12-cup mini muffin pans) with nonstick cooking spray.
- Roll out pie crust circles onto a flat surface. Using a 2 1/2-inch round cutter, cut 12 circles into each dough round, for a total of 24 small circles. Press the small circles into the cups of the prepared mini muffin pan(s).
- In a large skillet, heat olive oil over medium heat. Add spinach, onion, and garlic. Sauté, stirring until the spinach is wilted and the onions are translucent, about 5 minutes. Transfer the spinach mixture to a paper towel-lined plate and set aside.
- Whisk eggs and heavy cream together in a medium bowl. Stir in Parmesan cheese, salt, pepper, garlic powder, and cayenne until well blended. Add the spinach mixture and stir until well combined.
- Spoon about 1 tablespoon of spinach and egg mixture into each crust-lined mini muffin cup. Optional: Sprinkle the tops of some or all with bacon bits, if desired.
- Bake 20 to 25 minutes or until puffed and crust edges are golden brown. Remove from the oven and allow mini quiches to cool in the pan(s) for 5 minutes.
- Run a butter knife around the edges of the mini muffin cups to remove quiches from the cups. Serve warm.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply