Egg and Spinach Mini Quiches

Life is almost back to normal in our house. My oldest is back in school and we’re waiting for my little guy to start preschool.  We had a small delay there, now we are just waiting for the green light.

Speaking of green, how do you like that color on those quiches? Purdy, right?! When I was blending the egg and spinach together, I was worried they might not look appealing after they get baked, but I think they came out lookin’ pretty good.

These were a huge hit in our house. Well, mostly. My little girl is becoming more and more of a vegan these days, nor does she want to eat anything with egg in it. Can you believe that?! I can eat egg for days, and here I have a little mini-me saying egg grosses her out. What’s a mama to do? Adapt. That’s what.

Her appetite has changed so much, but I have a feeling it has a lot to do with her expander. She had it put in during the summer, which now makes chewing food difficult. Poor kid. So yeah, I have to adapt to her dietary needs in the meantime. But egg?!! What the heck, man! The rest of us on the other hand, love eggs. Maybe not as much as I do, but the guys in the house never say no to egg, so we still have eggs on a regular basis.

My son loved these egg and spinach mini quiches so much, that he ate three in a row after they came out of the oven. Later that day he was asking for more. That’s a win in my book!

Egg and Spinach Mini Quiches

The pie crust recipe I used was adapted from SimplyRecipes.com. It’s one of my favorite go-to pie crust recipes. I cut the recipe in half and it was the perfect amount of crust for these quiches. If you’re going to make a full-size quiche, be sure to bake the pie crust first following the instructions in the original recipe on Simply Recipes. These are so small that you won’t need to pre-bake the mini pie crusts though.

You’re probably wondering why I have that small shot glass in the bowl of flour, right? I used it as a guide to help push the crust cut-outs into the muffin cups. It’s a symmetrical thing that bothers me. After the first half were done however, we ended up using our hands anyway, so you probably won’t need it.

By the way, if you don’t have time for pie crust, you can also use bread slices like in this recipe for Mini Breakfast Muffins.

This, on the other hand, is always something I do when making mini pies. Use a cup to cut them out! Be sure to use a cookie cutter (or cup in this case), that is larger than the width of the muffin cup.

Spray the muffin cups with cooking spray before you start assembling them into the muffin pan cups.

Gently press them in, making sure all sides of the muffin cups are covered well.

If you have a 7-year-old assistant, don’t worry about them looking perfect and pretty.  All you have to do is stand there and admire those little hands working next to yours.  They won’t stay little forever, so admire them as much as possible. Take a few pictures if you can.

Poke holes on the bottom of the pie crusts, then put the prepared muffin pans in the freezer.

Turn your oven on to 325.

While the oven preheats, put together the egg and spinach filling.

In a large shallow bowl (or large measuring cup) crack open all the eggs. You can also use a food processor or blender.

Add the spinach and salt…

Blend them well.  If you have a hand blender, use it!  If you don’t have one, get one!

There are soooooooooo many uses for a hand blender. Every kitchen should come with one.

Wouldn’t that be nice?! These are the kinds of daydreams foodies have.

Add the cheese and olives, and give it all one quick pulse blend with the hand blender. I mean real quick. Don’t get crazy blending it all into a smoothie.  Make it a quick one-two-three-done blend.

Take out the muffin pans from the freezer and fill them with the egg filling using a small ladle or 1/4 cup size measuring cup. Whatever makes it easy for you. As you can see, there’s no need to be perfect as long as they all have about the same amount of filling.

Bake for 35 minutes.

Enjoy them as a snack, in the morning as you’re heading out the door, or for a Sunday brunch.  These egg and spinach mini quiches are good any time of the day.

Related Recipe: Mini Breakfast Muffins with Chorizo and Nopales

5 from 1 vote

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Egg and Spinach Mini Quiches

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 24 pcs

Author Stephanie Chavez

Ingredients

• 6 large eggs
• 1 cup baby spinach chopped
• 1 teaspoon sea salt
• 1 cup shredded mozzarella
• 1 small can sliced black olives
• pie crust dough
• extra flour for rolling pie crust
• cooking spray
• 2 12- cup mini muffin pans

Instructions

1. Spray the muffin pans with a vegetable oil cooking spray. Prepare the pie crust by rolling it out and cutting out small discs to lay into the muffin cups. Place the pie crust pieces into the cups, making sure to have all sides covered with the pie crust to make pie crust cups. Poke holes throughout the bottom of the pie cups and place the muffin pan in the freezer while you prepare the remaining ingredients.
2. Preheat the oven to 325 degrees.
3. In a large shallow bowl or large measuring cup, add the egg, chopped spinach, and salt. Blend with a hand blender, You can also use a food processor or regular blender. Add the cheese and olives. Blend once more for no more than 5 seconds.
4. Remove the pie crust cups from the freezer. Pour the egg and spinach filling into the cups.
5. Bake at 325 for 35 minutes.