Mini Quiche with Sauteed Spinach Recipe

Mini Quiche with Sauteed Spinach Recipe

Mini Quiche with Sauteed Spinach Recipe

Course: VegetarianDifficulty: Easy


Prep time


Cooking time


Calories per unit


These are perfect appetizers or hors d’orvres for your next dinner party!
Everyone knows that spinach is a great source of iron, vitamin A and vitamin C, but it’s no fun forcing yourself to eat it. Once spinach touches a hot pan, though, its true flavor is unlocked.
A little bit of browned butter infuses it with dairy and opens up those savory notes. Sautéed on its own, spinach is a flavorful snack at home. However, if you’re looking for a more mobile spinach recipe, try baking it into a mini quiche.

This mini quiche recipe goes beyond flavor and adds a playful textural quality by using puff pastry instead of a pie crust and heavy cream to keep the filling airy and light. Since they’re small, the quiches cook quickly and become portable finger foods.
They’re great for breakfast parties, or you can bake them ahead of time and grab one on the go to work. Your friends will marvel over the beautiful marbled effect of the spinach in the egg, and you’ll love the easy to grasp puff pastry squares for that last minute snack on your way out the door.


  • Shortening

  • 1 sheet frozen puff pastry, thawed

  • 2 tbsp butter

  • 1 small onion, chopped

  • 224 g (8 oz) fresh baby spinach

  • 2 large eggs

  • ½ cup heavy cream

  • ½ tsp paprika

  • ¼ tsp red pepper flakes

  • ¼ tsp salt

  • ½ tsp pepper


  • Preheat oven to 200 C° (400 degrees Fahrenheit). Dab shortening onto a paper towel and grease the cups of a muffin pan.
  • On a floured cutting board, lay out the room temperature puff pastry sheet. Cut the sheet into a dozen 8cm (3-inch) squares
  • Lay one square each into the cups of the muffin pan. Set aside.
  • In a frying pan, melt butter over medium heat. Add in chopped onion, and sauté until the onion is translucent, about 3 minutes. Add in the baby spinach, and stir until all of the leaves have made contact with the bottom of the pan and wilted slightly, for about 4 minutes. Remove from heat and set aside.
  • In a medium mixing bowl, whisk the eggs, heavy cream, paprika, red pepper flakes, salt and pepper until they are well combined.
  • Add the sautéed spinach and onion, and then mix until the spinach and onion are evenly distributed within the filling.
  • Portion out about 2 tablespoons of filling on top of each puff pastry cup, making sure to spoon in spinach and onion evenly throughout the cups. If there is any remaining mixture in the bowl, distribute it evenly amongst the cups.
  • Bake for 12 minutes, and test with a fork to make sure it is finished cooking through. Your mini quiches will have a cute dome that will settle as they cool.
  • Pop the mini quiches from the cups and cool on a rack for about a minute, then they’re good to go.

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