Mini Spinach Quiche Recipe

Make dough

In a large bowl or food processor, combine 1.5 cups flour and 0.5 tsp salt. Cut in 6 tbs cold cubed butter (or pulse in processor) until mixture resembles coarse crumbs with some pea-sized pieces. If using, add 1 tsp cold olive oil. Add 3 tbs cold water, 1 tbsp at a time, and mix just until dough holds together when pinched. Do not overwork.

Form the dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (can chill up to 2 days).

Blind bake shells

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to about 1/8 inch thickness. Cut rounds to fit 6 (3-4 inch) mini tart or muffin tins (or make 4 standard 4-inch mini-quiches). Gently press dough into tins, trim excess, and prick bottoms lightly with a fork. Chill shells in the freezer for 10 minutes to help maintain shape.

Line each shell with parchment and fill with pie weights or dried beans. Bake for 10 minutes, remove weights/parchment, and bake another 4–6 minutes until edges are just turning golden. Remove from oven and let cool slightly. Reduce oven to 350°F (175°C) for filling bake.

Prepare potato and spinach

While crust chills or bakes, grate 1 cup Yukon Gold potato and squeeze out excess moisture with a clean towel or paper towel—set aside. Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped shallot and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add grated potato to the skillet and cook, stirring, for 4–5 minutes until it begins to soften but not fully brown. Add chopped spinach in batches, letting each wilt before adding more. Cook until all spinach is wilted and any excess moisture has mostly evaporated, about 3–4 more minutes. Transfer mixture to a bowl and let cool slightly.

Make custard

In a medium bowl, whisk together 2 large eggs and 3 tbs cream until smooth. Stir in 0.75 cups grated Gruyère (or cheddar), 2 tbs grated Parmesan, 0.125 tsp nutmeg, 0.75 tsp salt, and 0.5 tsp black pepper. Fold in the cooled spinach-potato mixture and taste; adjust seasoning if needed.

Prepare tins: lightly butter or spray the mini tins. If your shells are already in tins from blind baking, proceed. Spoon the filling into each pre-baked shell, filling to about 90% (the custard will set). For 6 mini shells you should have roughly equal portions; for full-size small quiches adjust fill accordingly.

Egg wash and bake

Whisk 1 egg yolk with 1 tsp water and brush the exposed edge of each crust for a glossy finish. Bake at 350°F (175°C) for 18–22 minutes (mini quiches) or 25–30 minutes (slightly larger) until filling is set and tops are lightly golden and a knife inserted near center comes out clean.

Remove from oven and let cool in the tins for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.