I really enjoy making mini omelets and frittatas for my family.
These types of breakfast favorites are an easy way to customize your meals to accommodate different tastes and preferences.
As the newest addition to my typical breakfast collection, these mini quiches are becoming just as popular as the other egg dishes served in my home.
They are perfect when you would like to offer a varied selection around the breakfast table, or for a brunch buffet. And as a special bonus for the adults, I think these pair so well with a spicy bloody mary!
For the crust, if I’m having a leisurely morning, I like to use my homemade easy pie dough recipe. But when I want to save on time, I’m a huge fan of using premade sheets of puff pastry dough. When baked, it becomes crisp, flaky, delicate, and so puffy!
I flatten out the dough with a rolling pin, then cut it into small squares. I place each square into the individual wells of a muffin tin, and then make my egg mixture.
I let the kids decide what they would like to add in the filling!
The first row might be full of veggies, the next row may only have cheese, and the third row, for my carnivorous cravings, must have bits of crispy bacon or ham.
For this particular recipe, I’m using one of the family’s favorite combos: onions, garlic, spinach, and cheese.
This quick and easy meal is also great for those busy nights when I am on the go. I can pull some pre-made dough out of the fridge, and use whatever ingredients I have on hand to put a batch together.
We love breaking the rules and having breakfast for dinner!Print
For a fun way to change up your breakfast, brunch, or brinner routine, try these adaptable mini quiches with a puff pastry crust. Make this version with spinach, onions, garlic, and cheddar cheese.
- Nonstick cooking oil spray
- 2 14-ounce packages frozen puff pastry, thawed overnight in the refrigerator
- All-purpose flour, for dusting
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 yellow onion, thinly sliced
- 4 cups (1 5-ounce bag) fresh baby spinach
- Salt and pepper, to taste
- 3/4 cups whole milk, heavy cream, or half and half
- 6 large eggs
- 1 cup shredded cheddar cheese
- Preheat oven to 375°F. Prep two muffin trays by greasing the muffin cups with nonstick cooking spray.
- With a rolling pin on a lightly floured surface, flatten out the puff pasty sheets to about 1/8 inch thick, shaping the dough into a large rectangle about 16 inches wide and 12 inches long. Cut the pastry sheet into 12 even squares using a sharp knife. Repeat with the other puff pastry sheet.
- Line the greased muffin cups with one square of dough each, pushing the dough down into the bottom of the tin. The corners should poke out of the pan.
- Heat the olive oil in a medium-sized skillet over medium-high heat. Saute the onions and garlic until the onions turn translucent. Add the spinach, and sautee until the leaves wilt and become tender. Season to taste with salt and pepper. Set aside and let cool slightly in the pan.
- In a medium bowl, whisk together the milk and eggs. Stir in the cheese.
- Evenly divide the spinach mixture between the pastry-lined muffin cups. Spoon the egg mixture over the spinach, filling about 2/3 to the top.
- Bake 35-45 minutes, until the eggs are set and the crust has browned.
- Remove from the oven and let cool 10 minutes in the pan before removing and placing them on a wire rack to cool for another 15 minutes. Serve warm.
- Category: Quiche
- Method: Baking
- Cuisine: Breakfast
Keywords: quiche, breakfast, brunch, vegetarian, puff pastry
Cooking by the Numbers…
Step 1 – Prep the Puff Pastry
If using prepared frozen puff pastry dough, you’ll need to defrost it in the refrigerator the night before you want to bake – it is usually stored in the freezer at the grocery store.
Once it has thawed and you are ready to get started, preheat your oven to 375°F. Prep two muffin trays by greasing the muffin cups with nonstick cooking spray.
You’ll need to flatten the dough a little, since it will be too thick as is.
Lightly flour a flat work surface. With a rolling pin, flatten out the puff pasty sheets to about a 1/8-inch thickness, shaping each into a rectangle roughly 16 inches wide by 12 inches long. Cut the pastry sheets into 12 even squares each, using a sharp knife.
Step 2 – Line the Muffin Pans
Line each greased muffin cup with one square of dough, pushing the dough down into the bottom of the tin. The corners should poke out of the liner for a pretty presentation.
Step 3 – Prep and Saute the Vegetables
Heat the olive oil in a medium-sized skillet over medium-high heat.
Saute the onions and garlic until the onions turn translucent. Add the spinach, and cook until the spinach has wilted. Season to taste with salt and pepper (freshly cracked is best!).
Remove from the stove, and let cool slightly off the heat.
Step 4 – Whisk the Egg Filling
Shredding the cheese yourself, the old fashioned way? Get our top picks for box graters.
Step 5 – Fill the Tins
Evenly divide the cooled spinach mixture amongst each well in the pastry-lined muffin tins. Spoon the egg and cheese mixture over the spinach, filling each about 2/3 of the way to the top.
The egg mixture and dough will expand when they bake, so you want to be careful to leave enough space at the top to allow for this.
Step 6 – Bake
Bake for 35-45 minutes, until the eggs are set and the crust has puffed and browned slightly. Let cool in the pan for 10 minutes. They will release from the tins so easily after they have cooled for those first 10 minutes.
Remove the quiches and place them on a wire rack to cool for another 15 minutes.
Serve while still warm. Enjoy!
What Will Your Favorite Fillings Be?
Surprising as it is, my typically picky kids adore this recipe, especially with the flavorful onions, garlic, and spinach!
Let’s hope they continue loving these veggie-filled breakfast cups. Knock on wood…
What are your ideas? If you have any delicious combos of ingredients you’re thinking of trying, I definitely want to know. Leave a message in the comment section below.
Love this recipe? Try our other homemade savory breakfast tarts:
- Cheesy Quiche with Leeks, Artichokes, and Roasted Red Peppers
- Crustless Quiche
- Gruyere Quiche with Caramelized Red Peppers
- Savory Spinach Quiche
- Mini Frittatas with Green Onions
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on July 19, 2015. Last updated: December 28, 2019 at 19:51 pm. With additional writing and editing by Nikki Cervone.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.