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Egg and Spinach Mini Quiches

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 24 pcs
Author Stephanie Chavez


  • 6 large eggs
  • 1 cup baby spinach chopped
  • 1 teaspoon sea salt
  • 1 cup shredded mozzarella
  • 1 small can sliced black olives
  • pie crust dough
  • extra flour for rolling pie crust
  • cooking spray
  • 2 12- cup mini muffin pans


  1. Spray the muffin pans with a vegetable oil cooking spray. Prepare the pie crust by rolling it out and cutting out small discs to lay into the muffin cups. Place the pie crust pieces into the cups, making sure to have all sides covered with the pie crust to make pie crust cups. Poke holes throughout the bottom of the pie cups and place the muffin pan in the freezer while you prepare the remaining ingredients.
  2. Preheat the oven to 325 degrees.
  3. In a large shallow bowl or large measuring cup, add the egg, chopped spinach, and salt. Blend with a hand blender, You can also use a food processor or regular blender. Add the cheese and olives. Blend once more for no more than 5 seconds.
  4. Remove the pie crust cups from the freezer. Pour the egg and spinach filling into the cups.
  5. Bake at 325 for 35 minutes.