Spinach and Cheese Mini Quiche

 
 
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I’m always looking for ways to make quick and easy lunches for my kids. Something that I know all of them will like, that freezes well for another day, incorporates a few food groups and doesn’t take too much time or effort to put together. All my kids are fans of eggs and I serve them for lunch at least once per week, if not more. Usually they get scrambled eggs with cheese, toast and a variety of veggies on the side. I wanted to switch things up and also wanted something I could just pull from the freezer and reheat in a pinch. I decided to make some mini quiches! These are made with a whole wheat pastry crust that comes together quickly then filled with eggs, mozzarella cheese and spinach. This recipe is very versatile, feel free to add different cheese or veggies to create your own.

Spinach and Cheese Mini Quiche

Makes 12

Pastry

1 cup whole wheat flour

3/4 cup all purpose flour

1 tsp salt

3 tbsp sour cream or Greek yogurt

3 tbsp olive oil

2-3 tbsp cold water

Filling

6 eggs

1/3 cup chopped spinach

1 tbsp onion, chopped

1/2 cup cheese (I used mozzarella but cheddar or feta would be tasty here!)

Directions:

  • Prepare pastry crust. Add flours and salt to large mixing bowl, add in sour cream and olive oil. Stir with fork to bring ingredients together, once mixture starts to come together, add in cold water, 1 tablespoon at time. Knead lightly to form a ball. Wrap in plastic wrap and flatten into a disc. Chill for at least 30 minutes, can also be made the day before.

  • Preheat oven to 375 degrees F and liberally grease 12 cup muffin tin

  • Prepare filling. Crack 6 eggs into a small bowl, lightly season with salt and pepper, add cheese, onion and spinach. Mix well and set aside.

  • Putting quiches together. Roll out pastry dough out to 1/4” thickness on a floured surface. Using a large round cookie cutter (~9.5cm in diameter) or wide mouth mason jar, cut out 12 circles for the quiche base. Press into greased muffin tins. Fill with egg filling and bake for 30 minutes or until eggs are firm in the centre.

  • Allow to cool slightly before removing from muffin tin and serving or cool completely before freezing

 
 
Breakfast, Snack, Lunchmelinda lamarche