Mini Crustless Spinach Quiches (Printable Version)

Protein-rich spinach and cheese cups baked to golden perfection for a wholesome start or snack.

# The Ingredients You'll 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

# Step-by-Step Instructions:

01 - Set oven to 350°F and grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - Cook diced onion and bell pepper in a skillet over medium heat for 3 to 4 minutes until softened; add spinach and sauté until wilted, about 2 minutes; remove from heat and cool slightly.
03 - In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg; fold in shredded cheese, Parmesan, and chopped herbs.
04 - Incorporate cooled spinach mixture into the egg mixture, stirring until well combined.
05 - Distribute the mixture evenly among muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes until quiches are puffed and set in the center.
07 - Allow to cool for 5 minutes; run a knife around edges to remove from tin; serve warm or at room temperature.

# Additional Tips::

01 -
  • They taste like a real breakfast but require almost no effort on busy mornings.
  • You can customize them with whatever vegetables or cheese you have on hand.
  • They freeze beautifully and reheat without turning rubbery or sad.
  • Each one is portion-controlled, so you can grab exactly what you need.
02 -
  • Don't skip cooling the spinach mixture before adding it to the eggs, or you'll end up with scrambled bits instead of a smooth filling.
  • Greasing the muffin tin generously is non-negotiable, I learned this the hard way with half a quiche stuck to the pan.
  • Fill each cup only three-quarters full or they'll overflow and make a mess in your oven.
03 -
  • Use silicone muffin liners if you have them, because nothing sticks and cleanup is basically nonexistent.
  • Add a pinch of smoked paprika to the egg mixture for a subtle smoky flavor that makes people ask what you did differently.
  • Make a double batch and freeze half, because future you will be very grateful.
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