These mini quiche are always the star of holiday potlucks and pitch-ins—there are never any leftovers and folks beg for the recipe! They are rich, flavorful, and totally adaptable—switch out the cheeses, leave out the spinach, add some ham. Whatever you want!
But quite possibly the best part of these quiche is that they can be made ahead and frozen—making your holiday season so much easier. Make a big batch during a quiet weekend and stash them in a freezer bag, and then pop out a dozen or so at a time for holiday parties all season long. Let’s make some quiche!
What do I need to make mini quiche?
First up, you’ll need to have two pie crusts ready to go. We highly recommend making your own pie crust, but in a pinch, store-bought pie crust (the one that comes in rolls in the refrigerated dough section) will do the trick.
For the mini quiche filling:
- Butter—This butter does not need to be frozen!
- Red pepper flakes—For a hint of heat
- Minced garlic
- Onion—Caramelized onion takes this recipe to the next level of tastiness
- Honey—Honey adds a hint of sweetness to balance out the red pepper flakes
- Chopped frozen spinach
- Sliced mushrooms
- Feta and cheddar cheeses—These are the cheeses I recommend, but you can substitute for any of your favorite cheeses.
- Eggs and milk—To make the classic quiche filling, you’ll need eggs and milk.
Do I need to use homemade pie crust?
You don’t, but I would highly recommend it! I used to be nervous about making homemade crust, but then I tried it and haven’t looked back. Trust me, homemade pie crust (or gluten-free crust) is super simple, and you can really taste the difference!
Can I use fresh mushrooms to make my mini quiche?
Yes! Fresh mushrooms are a great option in this mini quiche recipe. To substitute fresh mushrooms for canned mushrooms in this recipe, you would use 16 ounces of fresh in place of the 16-ounce can.
While you have your fresh mushrooms out, you should also try my stuffed mushrooms recipe. It’s loaded with sausage and cheese, making it the perfect poppable appetizer to pair with these mini quiches.
Can I use powdered garlic in place of minced garlic?
Freshly minced garlic has the full garlic flavor you need in this mini quiche recipe. But if garlic powder is all you have kicking around, you can sub in 1 tablespoon of garlic powder in place of the 4 garlic cloves.
To mince whole garlic, begin by pressing on your clove with the side of a knife or a spoon. This should free the peel from the clove and make it easy to peel off. If you’re looking for uniform slices, chop your garlic using a sharp knife. To get more juice, crush the clove beneath your knife. Either way will work for these mini quiches.
Can I use fresh spinach to make my mini quiche?
Frozen spinach is easy and convenient (and has just as many nutrients as the fresh stuff from the grocery store!), but yes, you can use fresh spinach instead.
You’ll need roughly 10 cups of fresh spinach to substitute for the 16 ounces of frozen spinach listed in this recipe. When you get your fresh spinach, wash it thoroughly. Remove the leaves from the stems, and chop them into pieces. Then, cook the spinach down in a saucepan over medium heat. Drain the spinach well and allow it to cool before using it to make mini quiche.
Can I add anything else to this mini quiche recipe?
Absolutely! Its adaptability is one of my favorite things about this mini quiche recipe. It’s incredibly customizable. You can add or subtract ingredients depending on the individual tastes of the people you’re serving it to. If you’re feeling adventurous, try some combination of these add-ins:
- Diced, cooked ham
- Chopped, cooked bacon
- Different types of cheese
- Diced potatoes
- Bell peppers
- Hot peppers
- Zucchini or winter squash
- You could even try shrimp or crab!
How do I make spinach and feta mini quiche?
To make this quiche filling:
- Cook garlic, pepper flakes, and onion until soft and fragrant
- Add honey and simmer for 15 minutes to caramelize the onions.
- Mix in feta, mushrooms, spinach, and a cup of cheddar cheese. Remove from the heat.
- In a separate bowl, whisk the eggs, milk, salt, and pepper together.
Then it is time to assemble! Roll out the crust into small circles and press them into the cups of the muffin pan. Spoon in some of the spinach mixture, and then pour a little of the whisked eggs on top. Sprinkle with cheddar, and bake.
These are delicious! Can I use this recipe to make a full-size quiche?
You sure can! This mini quiche doesn’t have to be served as an appetizer. It makes a great weeknight dinner, lunch, or even breakfast.
To convert this recipe into a full-size quiche, simply cut your pie crust recipe in half. A larger quiche doesn’t need as much crust as the small ones do. Yum!
Cook your quiche in the oven at 350°F for roughly 35 to 45 minutes. The inside of your quiche should be set, and the internal temperature should read at least 165°F.
Can these mini quiches be made ahead of time?
Absolutely! Spinach feta mini quiche is perfect for making ahead and freezing. They are great to have on hand for nights you need a quick no-cook dinner or a tasty appetizer for a surprise holiday party.
After cooking, allow them cool, then place them on a baking sheet. Flash freeze the quiche until frozen solid—about 4 hours. Then toss them in a zip-top bag or a freezer-safe container. Once frozen, they should last several months—but they’re so tasty, they’ll probably be gone in a few weeks.
How do you store mini quiche?
You can store mini quiche in either the fridge or the freezer. If you’re storing it in the refrigerator, choose an airtight container or a zip-top bag. Your quiche can be safely eaten for up to four days.
If you want your quiche to last longer, you can freeze it. Use an airtight container or zip-top bag to store your quiche, and it will still be tasty up to three months after freezing.
When you’re ready to serve the quiche, the best way to reheat is in the conventional oven or toaster oven. Reheat at 400°F until warmed through. In a pinch, you can also use the microwave—but it tends to make the crust a bit soggy, so it’s not our favorite method.