Spinach Mini Quiches

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Spinach Mini Quiches

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  • 1/2 Container Pillsbury Gluten-Free Pie and Pastry Dough
  • 2 Eggs
  • 1/2 Cup Half and Half
  • 1/3 Cup Parmesan cheese grated
  • 1/2 Teaspoon garlic salt
  • 1/4 Teaspoon Pepper
  • 9 Ounces Spinach frozen, chopped, thawed, squeezed to drain
  • 3 Tablespoons Green Onion chopped


  1. Heat oven to 425°F. Knead dough until softened and no longer crumbly.
  2. Press 1 rounded teaspoonful dough in bottom and up side of each of 24 ungreased mini muffin cups, extending dough 1/4 inch above edge of cup.
  3. In medium bowl, beat eggs. Stir in halfand-half, cheese, garlic salt and pepper.
  4. Stir in drained spinach and green onions.
  5. Spoon about 1 tablespoonful mixture into each crust-lined cup.
  6. Bake 16 to 18 minutes or until puffed and golden brown. Cool 5 minutes before carefully removing from pan to cooling rack.
  7. Serve warm or cool. Store covered in refrigerator
Spinach Mini Quiches
Nutrition Facts
Spinach Mini Quiches
Amount Per Serving
Calories 59 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 20mg 7%
Sodium 85mg 4%
Potassium 21mg 1%
Total Carbohydrates 4g 1%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 1g 2%
Vitamin A 4%
Vitamin C 1%
Calcium 2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.