Save I started making these on Sunday nights when meal prep felt like a chore I kept putting off. One week I had a bag of spinach about to turn, some eggs, and not much else. I threw everything into a muffin tin, hoping for the best. Twenty minutes later, I had a dozen perfect little egg cups that tasted better than anything I'd bought from the café down the street. They became my secret weapon for mornings when I had no time to think.
The first time I brought these to a potluck, someone asked if I used a family recipe. I laughed because Id only made them a handful of times, but they did feel like something passed down. There was nothing fancy about them, just good ingredients doing exactly what they should. My friend with the picky toddler asked for the recipe before she even finished her second one.
Ingredients
- Fresh spinach: It wilts down to almost nothing, so dont be shy with the amount. I learned to squeeze out extra moisture after cooking or the cups turn watery.
- Onion and bell pepper: Sautéing them first makes all the difference. Raw veggies release water as they bake and nobody wants a soggy quiche.
- Eggs: The backbone of the whole thing. I use large eggs and haven't had a single batch fail yet.
- Milk: Just enough to keep them tender without making them loose. Almond milk works fine if you skip the sweetened kind.
- Shredded cheese: Cheddar melts beautifully, but I've used feta when I wanted something sharper and it was incredible.
- Parmesan: This adds a salty depth you don't get from cheddar alone.
- Nutmeg: A tiny pinch makes people ask what the secret is. Don't skip it.
- Fresh herbs: Chives are my favorite, but parsley works when thats all I have in the fridge.
Instructions
- Prep the tin:
- Grease every cup well or use silicone liners. I once skipped this step and spent ten minutes prying out stuck quiches with a spoon.
- Cook the vegetables:
- Heat your skillet and sauté the onion and pepper until soft, then toss in the spinach. It only takes a couple of minutes to wilt completely.
- Mix the base:
- Whisk eggs, milk, salt, pepper, and nutmeg in a big bowl. Stir in both cheeses and the herbs until everything looks evenly combined.
- Combine and fill:
- Let the spinach cool a bit so it doesn't scramble the eggs, then fold it into the egg mixture. Spoon it into the muffin cups, filling each about three quarters full.
- Bake until set:
- Eighteen to twenty-two minutes at 350°F does it. They should puff up and feel firm in the center when you press gently.
- Cool and release:
- Give them five minutes to settle, then run a knife around the edges. They pop right out if you greased the tin properly.
Save There was a Saturday morning when my neighbor knocked on the door holding a container of these. She'd made a double batch after I shared the recipe and wanted to return the favor. We stood in the doorway talking about how nice it felt to have something homemade that didn't require an entire morning. She told me her kids ate them cold straight from the fridge, which I tried later and honestly, shes right.
Make Them Your Own
I have thrown in crumbled bacon, diced ham, and even sun-dried tomatoes when I felt like shaking things up. Kale works if you cook it down the same way as spinach. The base is forgiving enough that you can experiment without worrying it won't set.
Storing and Reheating
These keep in the fridge for four or five days in an airtight container. I reheat them for thirty seconds in the microwave and they taste like I just pulled them from the oven. For longer storage, freeze them flat on a tray, then toss them in a freezer bag. They last two months and thaw in minutes.
Serving Suggestions
I usually eat two with a handful of cherry tomatoes or a simple side salad. They're filling enough on their own but pair well with toast if you want something more substantial.
- Serve them on a brunch spread next to fresh fruit and coffee.
- Pack them in lunchboxes with crackers and carrot sticks.
- Set them out at a baby shower or book club meeting and watch them disappear.
Save These little quiches taught me that the best recipes are the ones you can make half asleep and still be proud of. I hope they become as reliable for you as they have for me.
Recipe FAQs
- → Can I use other greens besides spinach?
Yes, kale or Swiss chard can be used as nutritious and flavorful alternatives to spinach.
- → What cheese varieties work best in these egg cups?
Cheddar, feta, or mozzarella are ideal choices, offering varying textures and flavors.
- → How long should I bake the cups?
Bake for 18 to 22 minutes until the egg mixture is set and the cups have puffed slightly.
- → Can I prepare these in advance?
Yes, they can be cooled, stored in an airtight container, and frozen for up to two months.
- → Are there suggested add-ins for extra flavor?
Adding cooked bacon, ham, or sun-dried tomatoes enhances flavor and adds variety.