Farm-Fresh Mini Spinach Quiches

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Store-bought crust saves time and may be cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated romano cheese

Romano cheese often costs less and has a similar flavor.

Preheat the oven to 375°F (190°C).

Sauté chopped onion and garlic in olive oil until translucent, about 3-4 minutes.

Add chopped spinach and cook until wilted, about 2-3 minutes.

In a bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg.

Stir in the sautéed spinach mixture, cheddar cheese, and any additional vegetables like red bell pepper or mushrooms.

Roll out the pie crust and cut into small circles to fit a muffin tin.

Press the crust circles into the muffin tin to form mini quiche shells.

Pour the egg mixture into each shell, filling them about 3/4 full.

Sprinkle grated parmesan cheese on top of each quiche.

Bake in the preheated oven for 20-25 minutes, or until the egg is set and the tops are golden.

Remove from the oven and let cool for a few minutes before serving.

Gently remove the quiches from the muffin tin and serve warm or at room temperature.

Cooking Techniques

Spice Level:

Allergens