I recently made an Easy Brunch mini quiche that combines a crisp gluten free pie crust with a rich filling of eggs, whole milk, heavy cream, and shredded cheese. With tender baby spinach, diced onion, and a pinch of garlic powder, I was intrigued by the balance of simple, familiar flavors.

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I’ve recently been experimenting with a fresh twist on a classic brunch favorite and I couldn’t wait to share my gluten free spinach mini quiches with you. These little beauties are made using a pre-made gluten free pie crust that I cut into cute circles and then filled with a mixture of 6 large eggs, a splash of whole milk and heavy cream.

I mixed in a cup of shredded cheese (I sometimes go with cheddar but feel free to use swiss or your faves), along with some finely chopped baby spinach and a small amount of diced onions. A pinch of salt, black pepper, and garlic powder ties this all together.

When i whipped up this recipe, i had memories of experimenting with Pillsbury Gluten Free products and thinking about how versatile these savory pastries can be for an easy brunch or some fun snacks for a party. i hope you give this a try and enjoy it as much as i do.

Why I Like this Recipe

I like this recipe because it’s super easy to whip up even when i’m not the best cook. I also love that it’s gluten free so i can share it with friends who need to avoid gluten without worrying. The mini size is perfect for a quick snack on the go or to serve at parties, and the mix of cheesy, savory egg with spinach gives it an awesome flavor that reminds me of home-cooked comfort food.

These gluten free spinach mini quiches are like a little taste of heaven. They might be small, but they pack a punch of flavor and are really fun to make. The crust turns out crispy and the filling is so creamy and tasty. I love that it’s a cool twist on typical quiches and really makes snack time or even a meal feel special.

Ingredients

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Gluten Free Pie Crust: Offers crunch, stability, and a light base without added gluten.
Eggs: Deliver protein, richness, and a smooth texture to bind all ingredients.
Milk & Heavy Cream: Create a creamy consistency and subtle sweetness enhancing overall flavor.
Cheese: Brings a melty, savory touch with gooey texture in every bite.
Spinach: Adds vitamins, fiber, and a fresh green taste that livens up the dish.
Onion: Provides a mild tang and crisp texture for extra depth.
Garlic Powder: Infuses a hint of spice and warmth to the savory mix.

Ingredient Quantities

1 package gluten free pie crust (about 9 oz) rolled out and cut into circles

6 large eggs

1/2 cup whole milk

1/2 cup heavy cream

1 cup shredded cheese (cheddar or swiss, or any cheese you like)

1 cup baby spinach, chopped finely

1/4 cup onion, diced small

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

How to Make this

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1. Preheat your oven to 375°F and grease a mini muffin tin lightly.

2. Roll out the gluten free pie crust and then cut it into circles that should fit in your muffin tin holes.

3. Press the crust circles down into the muffin tin cups so they form a little base for your filling.

4. In a large bowl, beat the eggs then stir in the whole milk, heavy cream, salt, black pepper, and garlic powder.

5. Mix in the shredded cheese, chopped baby spinach and diced onion into the egg mixture until everything is evenly distributed.

6. Spoon the egg and veggie mixture into each crust-lined cup, filling them nearly to the top.

7. Place the tin in the oven and bake for about 18 to 20 minutes or until the quiches are set and slightly golden.

8. Remove the tin from the oven and let the mini quiches cool for a couple minutes before taking them out.

9. Enjoy your yummy gluten free spinach mini quiches while they’re warm!

Equipment Needed

1. Oven (set to 375°F)
2. Mini muffin tin
3. Rolling pin (to roll out the gluten free pie crust)
4. Knife or pastry cutter (for cutting the crust into circles)
5. Large mixing bowl (for beating eggs and mixing ingredients)
6. Whisk or fork (to beat the eggs)
7. Measuring cups and spoons (for the milk, cream, salt, pepper, and garlic powder)
8. Spatula (for spooning the egg mixture into the muffin tin)
9. Cooling rack or plate (to let the mini quiches cool)

FAQ

Q: How long do I need to bake these quiches?

A: They usually bake for around 20 to 25 minutes in a preheated 350°F oven. They should be slightly golden on top and set in the middle, but every oven is different so keep an eye on them.

Q: Can I use another type of crust besides gluten free?

A: Sure you can! You can swap the gluten free crust with a regular one if you dont need it gluten free, but may need to adjust bake time a bit.

Q: What if I dont have baby spinach?

A: You can use other leafy greens like kale or Swiss chard. Just chop them up well so they mix nicely with the other ingredients, but it might change the flavor a bit.

Q: Can I make these quiches ahead of time?

A: Yes, you can make a batch ahead and then store in the fridge in an airtight container for up to 3-4 days. Just warm them up in the oven or microwave before eating.

Q: How do I avoid a soggy crust?

A: One tip is to make sure you dont overfill the crust and bake it properly so the filling sets quickly. If you are super worried you can also blind bake the crust for few minutes before adding the filling.

Spinach Mini Quiches Recipe Substitutions and Variations

You can swap the gluten free pie crust with a regular store-bought pie shell if gluten isnt an issue or even try making your own almond flour crust.
If you dont have heavy cream, you can use half & half instead – though it might be a bit less rich.
Whole milk can be substituted with any unsweetened plant-based milk (almond or oat milk work well) if you want a dairy-free twist.
Instead of cheddar or swiss cheese, feel free to use pepper jack or even mozzarella for a different flavor vibe.

Pro Tips

1. Try pre-freezing your pie crust circles for about 10 minutes before pressing them into the muffin tin. This can help them keep their shape better during baking and avoid getting too soggy.
2. If you really want a more firm quiche, consider lightly blind-baking the crusts for a few minutes before adding the egg mixture. This step isnt necessary but it can make a difference if your crust tends to get soft.
3. Make sure the veggies like spinach and onions are chopped really small. This helps them cook evenly so you dont get big chunks of uncooked spinach or underdone onions.
4. Experiment with your cheese. Mix and match types like cheddar with a little mozzarella for a different flavor twist, since sometimes a mix can bring a tastier bite to your mini quiches.

Spinach Mini Quiches Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

218

kcal

Equipment: 1. Oven (set to 375°F)
2. Mini muffin tin
3. Rolling pin (to roll out the gluten free pie crust)
4. Knife or pastry cutter (for cutting the crust into circles)
5. Large mixing bowl (for beating eggs and mixing ingredients)
6. Whisk or fork (to beat the eggs)
7. Measuring cups and spoons (for the milk, cream, salt, pepper, and garlic powder)
8. Spatula (for spooning the egg mixture into the muffin tin)
9. Cooling rack or plate (to let the mini quiches cool)

Ingredients

1 package gluten free pie crust (about 9 oz) rolled out and cut into circles
6 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1 cup shredded cheese (cheddar or swiss, or any cheese you like)
1 cup baby spinach, chopped finely
1/4 cup onion, diced small
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Directions

Preheat your oven to 375°F and grease a mini muffin tin lightly.
Roll out the gluten free pie crust and then cut it into circles that should fit in your muffin tin holes.
Press the crust circles down into the muffin tin cups so they form a little base for your filling.
In a large bowl, beat the eggs then stir in the whole milk, heavy cream, salt, black pepper, and garlic powder.
Mix in the shredded cheese, chopped baby spinach and diced onion into the egg mixture until everything is evenly distributed.
Spoon the egg and veggie mixture into each crust-lined cup, filling them nearly to the top.
Place the tin in the oven and bake for about 18 to 20 minutes or until the quiches are set and slightly golden.
Remove the tin from the oven and let the mini quiches cool for a couple minutes before taking them out.
Enjoy your yummy gluten free spinach mini quiches while they're warm!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.