This is my favorite new thing. Well, new old-thing. Mini-quiches aren’t a new invention, but they are new to my house, and I think they are just dandy. They do two things: entice my boys with their cute little size, and fill them with stick-to-the-ribs ingredients.
They are featured in the Martin & Sylvia story "Little House Day" — when the family challenges themselves to make meals with only ingredients that they have grown on their own property.
The version below is a “goat’s cheese and spinach” style quiche. But here’s the deal: using the basic “custard” mix — that egg and milk base — you can add any variety of ingredients.
For example, yours could be bacon and cheddar — just add six slices of crumbled bacon and one cup of grated cheddar in place of the spinach and chevre. Or turkey sausage and mushroom — add 8 oz each of sliced, cooked turkey sausage and sliced, cooked mushrooms.
Also worth noting, you can do a dairy-free version. Instead of cream or whole milk, use almond milk or rice milk.
½ cup milk or cream
¼ cup sliced scallions
1 package (10 ounces) frozen spinach, crumbled
¾ cup crumbled chevre cheese
butter or olive oil for muffin tin
Preheat oven to 350°. Generously butter (or oil) the muffin tin.
Whisk eggs and milk in a bowl. Add cheese, scallions, and spinach (or your ingredients of choice). Mix to combine well.
Divide the egg mixture evenly among the prepared muffin cups.
Bake until the tops are just beginning to brown and the egg is set, about 30-35 minutes.
Let cool on a wire rack for 5 minutes or so. Then place a rack on top of the pan, flip the whole thing over, and turn the quiches out onto the rack. (If some are stuck, just run a knife gently around the edges. They’ll eventually come out.)
Easy peasy. And they really are good — for the adults in the house too!
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About the Author
Lisabeth Sewell has worn many hats at Sparkle over the years, from Sparkle Kitchen Blogger to Editorial Director to Doer of All Odd Jobs. Her primary role is as CEO.