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Mini Spinach Quiche


Mini Spinach Quiche

July 28, 2016

A delicious spinach and cheddar quiche recipe made in mini tartlets. Your guests will love having this for breakfast or brunch. Speedy recipe that can be ready in less than 30 minutes in a pinch. A fantastic addition to any weekend brunch

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Yields: 18 - 24 tartlets


24 Mini Tartlet Shells (frozen)

1 Spinach & Artichoke Dip Mix

6 Eggs (large, beaten)

1/2 cup Cheddar Cheese, Grated

salt and pepper (to taste)

2 cups Fresh Baby Spinach (lightly chopped)


1Preheat the oven to 375 degrees F.

2Lightly grease a large nonstick skillet with a Tablespoon of olive oil and put over medium heat. Add baby spinach and Do You Bake? Spinach & Artichoke Dip Seasoning Packet. Stir to combine until spinach has just wilted, but still bright green, approximately 2 minutes.

3Set spinach aside to cool slightly.

4In a large separate bowl, whisk eggs, milk, salt and pepper until well combined. Stir in the cheese and divide egg mixture evenly between the tart shells (purchased, if frozen thaw before filling), filling them about halfway. Top evenly with spinach mixture.

5Bake until quiche are well risen, golden brown and set about 20 - 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature.

A simple recipe for cheesy herb packed spinach quiche set in mini tartlets. Perfect for grab and go breakfast and brunch needs. Delicious and presentation ready for any brunch gathering.



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