Mini Crustless Quiches Spinach (Printable Version)

Protein-rich baked spinach and cheese cups with eggs and herbs, ideal for a healthy start or snack.

# What You Need:

→ Vegetables

01 - 2 cups fresh spinach, chopped
02 - 1/2 small onion, finely diced
03 - 1/2 red bell pepper, finely diced (optional)

→ Eggs & Dairy

04 - 6 large eggs
05 - 1/3 cup milk (dairy or unsweetened non-dairy)
06 - 1 cup shredded cheese (cheddar, feta, or mozzarella)
07 - 1/4 cup grated Parmesan cheese

→ Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg (optional)
11 - 1 tablespoon fresh chives or parsley, chopped

# How To Make:

01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - In a skillet over medium heat, sauté the diced onion and bell pepper until softened, about 3 to 4 minutes. Add chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and allow to cool slightly.
03 - In a large bowl, whisk together eggs, milk, salt, black pepper, and ground nutmeg. Fold in shredded cheese, grated Parmesan, and chopped herbs.
04 - Add the cooled spinach mixture to the egg mixture and stir gently until well combined.
05 - Distribute the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake in the preheated oven for 18 to 22 minutes, or until the quiches are puffed and set in the center.
07 - Allow the quiches to cool for 5 minutes, then run a knife around the edges and remove from the tin. Serve warm or at room temperature.

# Cooking Tips:

01 -
  • They hold up in the freezer for weeks and taste fresh when reheated, unlike most egg dishes that turn rubbery.
  • You can eat them with one hand while answering emails, which is honestly how most of my breakfasts happen.
  • Theyre filling enough to keep you going until lunch without that heavy, sluggish feeling.
02 -
  • If you use frozen spinach, thaw it completely and squeeze it in a towel until no more water comes out, or your quiches will be watery and won't set properly.
  • Don't skip the cooling step after sautéing the vegetables. Hot veggies will cook the eggs prematurely and give you a curdled texture instead of a smooth custard.
03 -
  • Use silicone muffin liners if you have them. The quiches slide right out, and you don't have to scrub the pan afterward.
  • Taste your egg mixture before baking. If it needs more salt or pepper, you'll know now instead of after they're done and it's too late to fix.
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