Mini Spinach Quiches
Why pull an appetizer from your grocery store’s freezer section when it’s so easy to make these mini spinach quiches from scratch?
By Yankee Magazine|Jan 28 2022|
Mini Spinach Quiches
Photo Credit: Aimee TuckerWhy pull an appetizer from your grocery store’s freezer section when it’s so easy to make these Mini Spinach Quiches from scratch?
SEE MORE:
Hungry Man’s Quiche
Quiche Recipes | A Sampling of Our Favorites
Holiday Appetizers Through the Decades | 1970s Mini Spinach Quiches
Yield
24 mini quiches
Ingredients
1 roll of refrigerated pie dough
2 tablespoons unsalted butter
1 bunch scallions, sliced thin (white and light green parts only), about 3 tablespoons worth
1/3 cup diced mushrooms
1 package frozen chopped spinach (9 oz.) thawed and well-drained
1 1/2 cups half-and-half
3 large eggs, beaten
1/3 cup Gruyere cheese, shredded
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper
Instructions
Preheat the oven to 375 degrees F and grease a mini muffin tin.
Roll out one crust of the refrigerated pie dough on a lightly floured surface until thin but still manageable. Use a 2 1/2-inch biscuit or cookie cutter to cut out rounds of dough, then gently press the dough into each of the muffin cups. Take care not to tear the dough. Once all the cups are filled, set aside.
In a saucepan over medium heat, melt the butter. Add the scallions and mushrooms and cook until just barely golden. Remove from heat.
In a large bowl, whisk together the eggs, half-and-half, cheese, and seasoning. Add the mushroom mixture, then the well-drained spinach. Whisk gently to combine.
Gently spoon the mixture into each of the cups. Do not overflow.
Bake until puffed and golden brown, about 30 minutes. Transfer each quiche to a wire rack to cool. If they are sticking, gently run the tip of a knife around the edge.
Serve hot or at room temperature.
What size of muffin pan and how many does it make? Can it be done using mini muffin pans which are a better appetite size
Hi there. In the first line of the instructions we say to grease a mini muffin tin, so that’s definitely the advised size for this recipe. We agree, they make the ideal size for appetizers. The Yield stated for the recipe using that size pan (listed above the list of ingredients) is 24 mini quiches. Hope this helps. Thanks!
Can I make these ahead of time and reheat?
Can fresh spinach be used instead of frozen?
Hi there! The water content of fresh spinach might throw this recipe off. It’s important to use well-drained frozen spinach here. Happy baking!
2 1/2 inch biscuit cutter is too big for mini muffins and not enough crust for one pie crust
Glad I saw this recipe,as have all the ingredients,I will. Oom fresh spinach and squeeze out liquid & use baby Bella mushrooms.Will go with my chicken vegetable barley soup I made yesterday.Akeays look forward to the recipes Yankee offers…and the comments..I’m writing from the Adirondacks in upstate N.Y. so these hearty recipes are so good in these below zero days!
I wonder if canned spinach would work? I have a bunch of it (no frozen). As much as I love the crust I wonder if it would work omitting it when I’m dieting, for a low carb snack.
When I make any quiche I butter the pie plate or muffin tins VERY LIGHTLY then sprinkle with dry bread crumbs tap out excess. Fill & bake. This trick has served my family for many years. You can use GF crumbs also. I buy GF bread. I use my Ninja to make crumbs, toast the crumbs & freeze for later use. Hope this is useful