Spinach Quiches

Mini Spinach Quiches

Tasty little spinach quiches, crustless and grain-free. Great as an appetizer, as a side dish, or even as a quick snack – I simply grab one and eat cold, or briefly heat in the microwave.

These mini quiches are best baked in 3-ounce ceramic ramekins or in well-greased silicone muffin cups – they tend to stick to regular muffin tins, even when lined with paper liners.

Spinach Quiches
Prep and Cool time
Cook time
Total time
Recipe type: Appetizer, Sides, Gluten-Free, Low-Carb, Vegetarian
Yield: 16 mini quiches
  • Olive oil spray (make your own using a spray bottle)
  • 2 (10 oz) packages frozen chopped spinach
  • 1 large onion (8 oz)
  • ½ cup sour cream
  • 4 large eggs
  • ½ cup grated Parmesan
  • 1 tablespoon coconut flour
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg
  1. Preheat oven to 350 degrees F. Place 16 (1/4-cup) ramekins on a large baking sheet and spray them with olive oil cooking spray, or use silicone muffin pan or silicone liners inserted in a muffin tin.
  2. Unwrap the spinach, place in a microwave-safe bowl and use your microwave's defrost setting to defrost it. Drain very well by placing the spinach in a colander and pressing on it, again and again, with the back of a large spoon, until you're sure you've gotten rid of as much liquid as you can.
  3. Peel the onion and place it in food processor. Process briefly to chop. Add the remaining ingredients, including the well-drained spinach, and process just until combined. Transfer to the prepared ramekins.
  4. Bake 40 minutes, until golden, puffed and set, and a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a cooling rack, then gently release quiches from ramekins, running a small knife around edges to loosen if needed.
Nutrition Per Serving
Serving size: 1 mini spinach quiche Calories: 64; Fat: 4g; Carbohydrates: 4g; Sugar: 0g; Sodium: 168mg; Fiber: 1g; Protein: 4g
Mini Spinach Quiches

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