Mini Quiche Appetizer

Mini Spinach and Cheese Quiche is the perfect appetizer for your next family gathering or party!  You can even prepare these ahead of time and freeze which makes them a great appetizer for entertaining.

Easy Mini Spinach and Cheese Quiche Recipe

Today I’m sharing with you a favorite recipe that I’ve been making for years! Quiche.  And not just any quiche, this really is one of the best recipes I have been making for close to 30 years!

I started making it as a full size quiche when I was first married and then adapted the original recipe to make Mini Spinach and Cheese Quiche which is the perfect size for entertaining.

For our daughter’s bridal shower, I made 15 full size quiche recipes!  That was a ton of baking, but they were so delicious!

You can easily swap out the bacon for ham or leave the meat out entirely.  Another yummy swap out is using frozen chopped broccoli instead of the frozen chopped spinach.  The ideas or endless when you start making these.

Homemade or Refrigerated Pie Crust

You can use homemade pie crust dough.  But I find store purchased pie crust dough works even better.  You really cannot tell the difference for this recipe and refrigerated pie crust makes this recipe so easy.

A few people have tried this recipe without using any pie crust and the quiche do not turn out the same.  You need the “bed” of pie crust for the ingredients to adhere to, so make sure you use pie crust!

Helpful Kitchen Tools

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• Dough Tamper Tool – trust me, you want this tool! It will help you get the pie dough to fit perfectly into the bottom of the muffin pan. 
• Mini Muffin Pan
• Biscuit Cutter

How to Make Mini Spinach and Cheese Quiche

Ingredients

• 4 eggs
• 2 cups heavy whipping cream
• 10 slices of bacon already cooked and crumbled
• One half package of 10 ounce size frozen chopped spinach thawed and completely squeezed dry.
• 2 cups of cheddar cheese; shredded
• 1 recipe for double pie crust dough

Instructions

1. Mix the eggs and the whipping cream together.
2. Add the spinach, crumbled bacon and cheese. Stir to combine.
3. Roll out the pie crust dough and using a biscuit cutter, cut circle shapes.
4. Fit the circle dough shapes into the bottom of a mini muffin pan that has been sprayed with non-stick cooking spray.
5. Using a small scoop, fill the muffin pan with the quiche mixture.
6. Bake in a preheated 415 degree oven for 10 to 12 minutes or until a knife placed in the center of the quiche comes out clean.
7. Let cool slightly before running a sharp knife around each quiche and remove to a baking rack to cool.

Let’s Get Cooking! 

Mix the eggs and the whipping cream together. Add the spinach, crumbled bacon and cheese. Stir to combine and set aside while you prepare the pie dough.

Roll out the pie dough and using a biscuit cutter, cut circle shapes. You can also use an inverted juice glass.  Just make sure you dip whichever tool you use into flour so it doesn’t stick. 

Fit the circle dough shapes into the bottom of a mini muffin pan that has been sprayed with non-stick cooking spray. Make sure you spray the mini muffin pan generously! 

I love using this tamper dough tool.  It helps push the dough into the muffin tin without tearing the dough.

Trust me, you want this tool.  I’ve tried using a juice cup, the back of a spoon or even my fingers, and nothing works as great or fast as this tamper dough tool.

Look how neatly the tamper tool helps you get the pie crust circles in the mini muffin pan.  This tool works great when you’re making graham cracker crust recipes like my Mini Nutella Cheesecakes. 

Using a small scoop, fill the muffin pan with the quiche mixture. Be careful not to overfill as they mini spinach and cheese quiche do puff up while baking. 

How to Bake the Mini Spinach and Cheese Quiche

Bake in a preheated 415 degree oven for 10 to 12 minutes or until a knife placed in the center of the quiche comes out clean. Let cool slightly before running a sharp knife around each quiche and remove to a baking rack to cool.

Here’s a closeup of the Mini Spinach and Cheese Quiche so you can see how much they rise and puff up.  They really are a delicious little bit of goodness! 

This recipe will make 48 Mini Spinach and Cheese Quiche.

Easy Freezing Instructions

These mini quiche are an easy recipe to follow and they freeze really well which means you can make them ahead if you’re planning a pretty large celebration.

Follow these easy freezing instructions:

• After the mini quiche have baked, allow them to cool to room temperature.
• Place them on a baking sheet that’s been lined with parchment paper.
• Place the baking sheet in the freezer to “flash freeze” the mini quiche for about 30 minutes.
• Place the frozen mini quiche in a single layer in either a freezer-safe plastic bag or plastic container.

How to Reheat Frozen Mini Quiche

• Preheat the oven to 400 degrees. 
• Place the mini quiche on a baking tray that’s been lined with parchment paper. 
• Bake for 12 to 18 minutes or until reheated and warmed completely through. 

You may also enjoy these Easy Appetizer Recipes: 

• Caprese Antipasto Skewers
• Warm Bacon and Cheese Dip
• Vegetable Wontons – made in the air fryer!

Mini Quiche Appetizer

Yield: 48 mini quiche

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Mini Quiche make the perfect appetizer for any family celebration, party or holiday.

Print

Ingredients

• 4 eggs
• 2 cups heavy whipping cream
• 10 slices of bacon already cooked and crumbled
• One half package of 10 ounce size frozen chopped spinach thawed and completely squeezed dry.
• 2 cups of cheddar cheese; shredded
• 1 recipe for double pie crust dough

Instructions

1. Mix the eggs and the whipping cream together.
2. Add the spinach, crumbled bacon and cheese. Stir to combine.
3. Roll out the pie crust dough and using a biscuit cutter, cut circle shapes. Fit the circle dough shapes into the bottom of a mini muffin pan that has been sprayed with non-stick cooking spray.
4. Using a small scoop, fill the muffin pan with the quiche mixture.
5. Bake in a preheated 415 degree oven for 10 to 12 minutes or until a knife placed in the center of the quiche comes out clean.
6. Let cool slightly before running a sharp knife around each quiche and remove to a baking rack to cool.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Tart Tamper, Wood
• 
  Stainless Steel Round Biscuit Cutters with Fluted Edge, Set of 4
• 
  Wilton Perfect Results Non-Stick Mini Muffin and Cupcake Pan, 24-Cup

Nutrition Information:

Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 92 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 34mg Sodium: 101mg Carbohydrates: 3g Fiber: 0g Sugar: 0g Protein: 3g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

This post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them. For more information, click here.
 

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