Breakfast & Brunchcarriesexperimentalkitchen
Spinach & Asiago Mini Quiche
This mini quiche made with spinach and fresh Asiago PDO cheese is perfect for breakfast or as an appetizer.
👥 24 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- measuring cup
- pan
- knife
📝 Preparation Steps
1
Preheat oven to 350 degrees F.
2
Gently roll out the dough so that it's uniform in thickness; then cut out small circles using a shot glass or small mouthed glass (you want to make sure it fits in a mini muffin tin). You may need to re-roll the dough several times.
3
Generously spray a nonstick mini muffin tin with cooking spray and place each circle in each section of a and press down along the bottom and sides. (I use my mini tart shaper from Pampered Chef).
cooking spray
4
In a medium sized bowl, whisk together the eggs, heavy cream, Asiago cheese, spinach, salt and pepper.
large eggs2
5
Pour the egg mixture into the crust lined muffin tin until it reaches the top. (I found it easier to add the egg mixture to a measuring cup and pour it in that way).
6
Place the muffin tin in the oven and bake ⏱️ 15-20 minutes or until the egg mixture puffs up and is lightly brown. Remove from oven and serve while hot. If needed, use a plastic knife to help loosen the quiche from the pan.
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