Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.

Carolyn Casner
Source: EatingWell Magazine, January/Feburary 2017


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.

  • Heat oil in a large skillet over medium heat. Add potatoes, onion and 1/4 teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.

  • Whisk eggs, cheese, milk, pepper and the remaining 1/2 teaspoon salt in a large bowl. Stir in spinach and the potato mixture. Divide the quiche mixture among the prepared muffin cups.

  • Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.


To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Equipment: Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

237.7 calories; protein 13.6g 27% DV; carbohydrates 10.8g 4% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 2.9g; fat 15.6g 24% DV; saturated fat 5.3g 26% DV; cholesterol 263.4mg 88% DV; vitamin a iu 1251.1IU 25% DV; vitamin c 7.3mg 12% DV; folate 58.8mcg 15% DV; calcium 176.9mg 18% DV; iron 1.7mg 10% DV; magnesium 27.4mg 10% DV; potassium 376.5mg 11% DV; sodium 494.3mg 20% DV; thiamin 0.1mg 8% DV.

Reviews (23)

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25 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I thought these were great as is; however next time I might add a pinch of cayenne. Mine came out of the muffin pan very easily after waiting five minutes as instructed. The only ones which were more difficult to remove were those left in the pan cooling too long. Read More
Rating: 5 stars
These are delicious and very satisfying. My husband loves and we are just making batches for our med diet journey. So far this first 3 days we have not been disappointed with anything we have tried. Thanks! I made no changes to recipe and it was fairly easy to make. I highly recommend. Read More
Rating: 5 stars
Very delicious! Easy to make! Came out perfect! I appreciate the calorie total. Read More
Rating: 5 stars
Perfect! i followed the recipe and it was amazing. the secret is in the cheese!! Read More
Rating: 4 stars
Pros: good amount of protein, convenient to grab-n-go, tasty Cons: does NOT work with shredded potatoes (gives off too much water and makes the muffin soggy), a bit tedious (sauteeing potato mix then baking etc) Read More
Rating: 3 stars
I couldn't get them out of the tin. I waited a few minutes more than it said in the recipe. If it's best to leave them longer so they come out easily, it should not say to only wait 5 minutes. I made them for a work brunch so, the aesthetics matter. The taste is good. I added parsley and unsalted garlic powder. I am just bummed about the brown edges. Not like the picture. Read More
Rating: 5 stars
They came out perfect! I added some additional seasoning but otherwise I followed it exactly. I was pleasantly surprised that the recipe was exactly 12 full muffin spots. I had no problems getting them out like some otherwise have. I just made sure they were cooled enough and they came right out. Read More
Rating: 5 stars
Excellent! Used cupcake liners added Dijon mustard and thyme. Will make again. Read More
Rating: 5 stars
I love the idea of making up a bunch and freezing! #genius I made this my own by adding frozen kale on hand and dried dill. Read More
Rating: 5 stars
So YUMMY and very easy to make. Hasn t anybody thought about using paper muffin cups as liners in your muffin pan? Lol! Read More
Rating: 5 stars
Delicious! I used a mexican blend of cheese because that's what I had. I sprayed my muffin pan really well after reading the reviews which helped with the cleanup. I will definitely make this again. Easy and healthy breakfast. I'm going to try it with sweet potatoes next time. Read More
Rating: 5 stars
Love this recipe. I made it according to the recipe and it was awesome! Now I use the measurements to use whatever I have on hand. Broccoli sausage raw onions bacon and lots of different cheeses. It always fills 12 muffin tins and comes out great. I use a non-stick muffin pan and I lightly spray as well. Works like a charm! They are great to have on hand and they freeze so well. I make a simple aioli with mayo ketchup and sriracha to give it a nice kick. One of my favorite things to eat! Read More
Rating: 5 stars
delicious combination! Read More
Rating: 4 stars
It was great! Made a few changes to mine: Used a mix of regular cheddar and havarti instead of smoked put chunks of walnut into it (I highly recommend doing this as it gave a lovely texture and flavor) sprinkled crushed flax seed on top didn't put any spinach (I was out) and put it in for 20 min on convect roast. Definitely will be making again younger sister loved it and was (although somewhat time consuming) a great breakfast with an easy cleanup. I just suggest to heavily grease your muffin tins with non stick pan spray it made getting them out very easy an cleanup was almost non existent. Read More
Rating: 5 stars
Came out great wish i could post you a picture had them for breakfast this morning. I never eat breakfast because i get up at 4 am and well i need to eat breakfast more often Not sure what the other "cooks" were talking about came right out of my pan so..... Read More
Rating: 4 stars
Delicious! Instead of the muffin tin pan I used a 9 inch deep dish Pyrex pie pan. I needed to bake it for about 10 min. longer and increased the temp. to 350 (after the 25 min.) and it turned out perfect. My husband liked it and we ate it for dinnner with some salad and soup. I froze the leftovers. Will definitely make again! Read More
Rating: 5 stars
Delicious. I used a 9x12 pan since I didn't want to deal with the clean up issue. Used onions mushrooms red pepper sweet potato bacon spicy cheddar. Threw a little extra shredded cheese on top. Even the kids ate it! Read More
Rating: 3 stars
This was tasty if a little bland. I should have anticipated that and added some cayenne or other seasoning. But I agree with LilyCooks. Cleanup was terrible. I like the idea of the muffin size but it's not worth the cleanup. Read More
Rating: 3 stars
This recipe would be great to make if you want to torture whoever has dish duty. Sure the mini quiches were good but they weren't great. But it made a colossal mess! I prepared it as directed and everything stuck-- it took me several soaks and over an hour to clean the muffin pan. I may never make it again but if I do I won't make this as directed. Next time I will make it in a pie pan and cut it. Also you can't taste the smoked cheddar so no need to splurge on that just use regular cheddar. Read More
Rating: 5 stars
I only had a large muffin tin so instead of 2 in a portion I have 1 and they are delicious. These quiche freeze very well. Read More
Rating: 5 stars
Awesome! Taste even better than I expected it would. Followed recipe as written except that I used a yukon gold potato instead of a red skin. This will be added to our regular weekday morning rotation: 1 mini quiche plus a green drink for breakfast. Hopefully it freezes well. Read More
Rating: 5 stars
This is the best. I will definitely make again and again. Cant go wrong. So satisfying and yummy at the same time. You must try it. Read More
Rating: 5 stars
Excellent recipe! I have made this twice now and everyone raves about it. The first time I made it as the recipe was written but quickly realized how adaptable this is - the second time I added fine-diced leftover Christmas ham into it also. And I could imagine this with any kind of cheese or veggies. Excellent!! Read More