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


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr


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

238 calories; protein 13.6g; carbohydrates 10.8g; dietary fiber 1.3g; sugars 2.9g; fat 15.6g; saturated fat 5.3g; cholesterol 263.4mg; vitamin a iu 1251.1IU; vitamin c 7.3mg; folate 58.8mcg; calcium 176.9mg; iron 1.7mg; magnesium 27.4mg; potassium 376.5mg; sodium 494.3mg; thiamin 0.1mg.

Reviews (26)

Read More Reviews
28 Ratings
  • 5 star values: 21
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
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: 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: 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 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
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: 5 stars
Very delicious! Easy to make! Came out perfect! I appreciate the calorie total. Read More
Rating: 5 stars
delicious combination! Read More
Rating: 5 stars
Totally love this! With the serving size of 2 it totally holds me until lunch. 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