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Mini Spinach Quiches
Bite size spinach quiches, perfect for appetizers or brunch.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 48 pieces
Ingredients
- 15 oz package refrigerated pie crust
- 2 tbsp butter
- 1 small onion chopped
- 2 green onions chopped
- ¼ cup chopped fresh parsley
- 10 oz package frozen chopped spinach thawed and well drained
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp pepper
- 3 large eggs
- ¼ cup milk
- 1 cup shredded Swiss cheese 4 oz
Instructions
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Roll each piecrust into a 12” square; cut each square into 24 pieces. Shape into balls and press into lightly greased mini-muffin pans.
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Melt butter in a large skillet over medium heat. Add onions and parsley; sauté until onions are tender. Add spinach; cook 2 minutes. Stir in Worcestershire sauce, salt and pepper. Remove from heat.
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Whisk together eggs and milk until blended, stir in cheese. Add egg mixture to spinach mixture; spoon evenly into prepared pans.
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Bake 350 for 30-35 min. Remove from pans. Cool on wire racks.
Recipe Notes
I use mozzarella instead of Swiss cheese. I add ½ to 1 tsp of Italian seasoning when I add the salt and pepper to the spinach mixture. I also pre-bake these in the mini muffin tins, and then transfer them to a larger baking pan to warm up before serving. This takes up less oven space than all mini muffin pans do. You can pre-bake these the day before or morning of the day you serve them, refrigerate them, then warm in the oven. Quiches can be frozen up to 2 months. Thaw frozen quiches in refrigerator; bake at 300 F for 10 min or until thoroughly heated.