Description
Easy and kid-friendly mini quiches packed with spinach, perfect for breakfast, lunch, or a snack.
Ingredients
Scale
- 1 roll (14.1 ounces) refrigerated pie crusts
- 6 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup chopped fresh spinach
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Unroll the pie crusts and cut out 12 circles using a biscuit cutter or a glass.
- Press each circle into the prepared muffin cups.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in the shredded cheddar cheese and chopped spinach.
- Pour the egg mixture evenly into the pie crust cups.
- Bake for 20-25 minutes, or until the quiches are set and lightly golden brown.
- Let cool slightly before serving.
Notes
- You can substitute different vegetables like finely chopped broccoli or bell peppers.
- These mini quiches can be made ahead of time and reheated.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg