Tiny little quiche are filled with spinach and cheese for a couple bite of brunch goodness. They are perfect for making ahead and heating and eating later!
Making mini quiche are perfect on so many fronts. First of all, it is built in portion control.
Each one comes in at about 100 calories depending on the exact ingredients you use. They are full of flavor.
The eggs and cheese are great sources of protein and minerals, spinach brings the fiber and vitamins. Plus they are in a easy grab and go crust. What’s not to love?
Tips for making mini spinach and cheese quiche ahead of time:
These mini quiche are a great make ahead meal. The recipe makes a bunch so they are great to make ahead and heat a couple at a time for breakfast.
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They are also great for parties! I made a batch they day before our Easter party.
The day of I just placed them on a cooling rack over a baking sheet and popped them in the oven. A few minutes later they were ready to go. This was a perfect way to reheat them without the bottoms getting soggy.
You can also pop them in the microwave for 30 seconds to a minute and you are ready to go. With a batch of these and 36 mini ham and cheese quiche I was able to serve brunch to a crowd without breaking a sweat!
Mini Spinach and Cheese Quiche
Equipment
Ingredients
- 36 wonton wrappers
- 8 oz cream cheese softened
- 10 eggs
- ⅔ cup milk
- 20 oz frozen chopped spinach thawed and drained
- 1½ cups Parmesan cheese or Italian blend
- ½ cup green onion chopped
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 350°F.
- Grease muffin tins and place a wonton wrapper in each well. Make sure wrappers are flat on the bottom of the tin and the sides are all the way out against the edges of each well.
- Beat 8 oz cream cheese until smooth and easy to work with. Add 10 eggs, a few at a time, stirring until completely incorporated and smooth.
- Stir in ⅔ cup milk. Then add 20 oz frozen chopped spinach, 1½ cups Parmesan cheese or Italian blend, ½ cup green onion, ½ teaspoon salt, and ½ teaspoon pepper.
- Spoon egg mixture into each wrapper.
- Bake for about 20 minutes or until set. Remove from muffin tins and serve immediately or cool on wire racks.
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The wonton wrappers are such a great idea, and I love that they are only 100 calories and portable!
It makes them so fast and easy!
I love mini quiches, but had never thought of using wanton wrappers, what a great idea! Thanks for sharing with the Blog Fair.
Thank you! It is a great way to make a lot of them quickly!
I've never cooked with the wonton wrappers but I'm going to have to try this recipe. We enjoy a good quiche especially with spinach. Pinned it! So glad you party with us at Merry Monday.
I hope you enjoy them!
I love these, Carlee! I love using wonton wrappers.. so versatile!
I just love all of the fun things you can do with the wonton wrappers!
These look great Carlee! I made something similar last week, but these look much healthier!
Thank you, they were delicious!
They were perfect for a crowd! I made 72 mini quiche and most of them were gone by the end!
These are delicious and so simple to make.
They really are both! Thanks!
These looks tasty and easy to make. Pinning and Stumbling.
Yes to both! Thanks!
These look great (and healthy because of the spinach, right?)!
Definitely healthy (or at least could be much worse!) Thank you!
These look lovely – over from you link it we make it!
Thank you!