Healthy Mini Quiche Florentine

I never thought I’d get excited about mini quiches until I started making them at home. Growing up, the only quiche I knew came from the frozen food section, and let’s be honest – those weren’t winning any awards. My mom wasn’t big on French-inspired dishes, so we stuck to the basics.

That all changed when I learned how simple it is to make mini quiche florentine. Unlike those store-bought versions, these little guys are a breeze to put together, and the spinach adds just enough green to make you feel good about serving them for breakfast or brunch. Plus, they’re the perfect size for grabbing on your way out the door when you’re running late.

What Kind of Spinach Should I Use?

For mini quiches, you’ve got several good options when it comes to spinach. Fresh baby spinach is probably your easiest choice – just give it a quick chop and you’re ready to go. If you’re using regular fresh spinach, make sure to remove those tough stems first. Frozen spinach can work too, but you’ll need to thaw it completely and squeeze out every bit of excess water (nobody wants a watery quiche!). Just remember that frozen spinach is more concentrated, so you might want to use a bit less than the recipe calls for if you go this route.

Options for Substitutions

This mini quiche recipe is pretty adaptable and you can switch things up based on what you have in your kitchen:

• Pie shells: While pie crust is key for quiche, you’ve got options! Use phyllo dough (3 layers per cup), or make it crustless by greasing the muffin tins well. For a low-carb choice, try pressing seasoned almond flour mixture into the cups.
• Bacon: Not a bacon fan or don’t have any? Try using diced ham, crumbled sausage, or keep it vegetarian by adding sautéed mushrooms instead.
• Spinach: Fresh or frozen spinach works here (just squeeze out the excess water if using frozen). You can also swap in kale, Swiss chard, or arugula.
• Cheddar cheese: Feel free to use any melting cheese you like – Swiss, Gruyere, mozzarella, or even goat cheese would work great here.
• Milk: Any milk works – whole, 2%, or half-and-half for extra richness. Non-dairy folks can use unsweetened almond or soy milk.
• Onion powder: Out of onion powder? Use 2 tablespoons of finely minced fresh onion or shallots instead, just cook them in the butter first until soft.

Watch Out for These Mistakes While Baking

The biggest challenge when making mini quiches is preventing a soggy bottom crust – you can avoid this by blind baking your pie shells for about 10 minutes before adding the filling, making sure to prick the bottoms with a fork first. A common error is overfilling the shells, which can lead to spillover and uneven cooking – fill each cup only about 2/3 full to allow room for the egg mixture to puff up during baking. To ensure your spinach doesn’t make the filling watery, make sure to thoroughly squeeze out any excess moisture after chopping, and consider giving it a quick sauté with the butter to remove even more water content. For the best texture and flavor, let your eggs and milk come to room temperature before mixing, and don’t overbake – the quiches should be just set in the middle with a slight wobble, as they’ll continue cooking for a few minutes after coming out of the oven.

What to Serve With Mini Quiche?

These bite-sized quiches are perfect for brunch or as appetizers, and they pair wonderfully with a variety of simple sides. A fresh fruit salad with berries and melon adds a sweet contrast to the savory quiche and helps balance out the meal. For a light lunch spread, serve them alongside a crisp green salad dressed with a basic vinaigrette, or pair them with roasted breakfast potatoes if you’re hosting a heartier brunch. Since these little quiches already have protein and veggies built in, you really just need something fresh and light to round out the plate.

Storage Instructions

Keep Fresh: These mini quiches are perfect for meal prep! Pop them in an airtight container and keep them in the fridge for up to 4 days. They make such an easy grab-and-go breakfast or quick lunch option during busy weekdays.

Freeze: I love making a big batch of these little guys for the freezer. Once they’re completely cool, place them in a freezer-safe container with parchment paper between layers. They’ll stay good for up to 3 months – perfect for those hectic mornings!

Reheat: When you’re ready to enjoy your mini quiches, warm them in the microwave for about 30-45 seconds if refrigerated, or 1-2 minutes if frozen. For a crispier crust, pop them in a 350°F oven for about 5-7 minutes. They’ll taste just as good as freshly baked!

Preparation Time	15-20 minutes
Cooking Time	12-15 minutes
Total Time	27-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 35-40 g
• Fat: 50-60 g
• Carbohydrates: 50-60 g

Ingredients

• 2 pie shells (homemade or store-bought)
• 1 tablespoon butter
• 3 eggs
• 1/3 cup milk
• 2 strips bacon (cooked and crumbled or finely diced)
• 1/4 cup chopped spinach
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/8 teaspoon dried thyme
• 1/4 cup shredded cheddar cheese

Step 1: Prepare the Mini Muffin Pan and Pie Crust

Start by preheating your oven to 350°F (175°C).

Butter a 24-cup mini muffin pan thoroughly to prevent sticking.

Roll out your pie crust on a flat surface, or if you are using store-bought crust, flatten it.

Use a 2-inch cookie cutter to cut out circles from the crust.

Carefully press each circle into the prepared mini muffin pan, ensuring they fit snugly.

Pierce the base of each crust with a fork to prevent them from puffing up during baking.

Step 2: Make the Egg Mixture

In a mixing bowl, whisk together the eggs and milk until well combined.

Add in the cooked bacon bits, chopped spinach, a pinch of salt, onion powder, and a sprinkle of thyme.

Whisk everything together until the ingredients are evenly distributed throughout the egg mixture.

Step 3: Fill and Top the Quiches

Using a tablespoon, spoon the egg mixture into each prepared pie crust, filling the crusts about 3/4 of the way full to allow room for expansion as they bake.

Add a small sprinkle of cheddar cheese on top of each filled crust for added flavor and a cheesy finish.

Step 4: Bake and Cool

Place the mini muffin pan in the preheated oven and bake for about 12 minutes, or until the quiches have puffed up slightly and the centers are set and firm.

Once done, remove the quiches from the oven and let them cool in the pan for a few minutes.

Step 5: Remove and Serve

To remove the cooled quiches from the pan, gently run a butter knife around the edges of each one to loosen them.

Carefully lift them out and transfer to a serving platter.

These quiches can be enjoyed warm or at room temperature as a delicious appetizer or snack.

Enjoy your savory mini quiches!