Mini Crustless Spinach Quiche


a very good friend of mine just had a baby, and i wanted to make her breakfast PLUS extra so she could freeze them and heat them up as needed / so mini souffle-like quiches came to mind, spinach for iron, red bell pepper for color and vitamin C. plus, doesn’t everything look better in minature form?


Mini spinach soufflé quiche
Recipe type: Appetizer, Main
Author: jeanoei
Serves: 12
The beauty of this recipe is that you can play with the ingredients, whatever you have on hand.
  • 8 eggs
  • 3/4 cup whole milk
  • 2 tbsp whole grain fine breadcrumbs
  • 10 oz spinach, finely chopped
  • 1/3 cup red bell pepper, finely chopped
  • handful of shredded sharp cheddar cheese
  • handful of finely grated parrano cheese
  • salt and pepper
  • paprika
  1. Preheat oven to 350 degrees
  2. Generously oil or butter muffin tin (so your mini quiches come out)
  3. Whisk eggs, milk and fine breadcrumbs together. Stir in spinach, salt and pepper.
  4. Add generous pinch of shredded cheddar cheese at bottom of muffin cup to create a “crust”.
  5. Fill cups gently with egg-spinach mixture.
  6. Add pinch of red bell pepper to each cup.
  7. Generously sprinkle parrano cheese, add dash of paprika to each cup.
  8. Bake for about 25 minutes, until a toothpick inserted into center of mini quiche comes out clean.
  9. Serve immediately!