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close up of mini spinach and cheese quiche in wonton wrapper with grapes and strawberries in background for breakfast.

Mini Spinach and Cheese Quiche

These cute little single serve spinach and cheese quiche are perfect for a brunch buffet. Or make a batch on the weekend for an easy grab and heat breakfast all week.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 36 Servings
Author: Carlee

Ingredients

  • 36 wonton wrappers
  • 8 oz cream cheese softened
  • 10 eggs
  • ⅔ cup milk
  • 20 oz frozen chopped spinach thawed and drained
  • 1½ cups Parmesan cheese or Italian blend
  • ½ cup green onion chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Preheat oven to 350°F.
  • Grease muffin tins and place a wonton wrapper in each well. Make sure wrappers are flat on the bottom of the tin and the sides are all the way out against the edges of each well.
  • Beat 8 oz cream cheese until smooth and easy to work with. Add 10 eggs, a few at a time, stirring until completely incorporated and smooth.
  • Stir in ⅔ cup milk. Then add 20 oz frozen chopped spinach, 1½ cups Parmesan cheese or Italian blend, ½ cup green onion, ½ teaspoon salt, and ½ teaspoon pepper.
  • Spoon egg mixture into each wrapper.
  • Bake for about 20 minutes or until set. Remove from muffin tins and serve immediately or cool on wire racks.

Nutrition

Serving: 1Mini Quiche | Calories: 85kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.005g | Cholesterol: 56mg | Sodium: 193mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2052IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg
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