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Mini Quiche with Spinach

These Mini Quiche with Spinach are the perfect toddler-friendly finger food—soft, flavorful, and filled with protein and veggies in every bite. With a simple crust and a creamy, cheesy filling, these mini quiches are great for baby-led weaning, toddler lunches, or even grown-up snacking. They're also freezer-friendly and easy to prep ahead for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Servings 8 mini quiches (toddler-sized)
Calories 45 kcal

Equipment

  • Mixing bowls
  • Fork or whisk
  • Mini muffin tin
  • Measuring spoons and cups
  • Oven

Ingredients
  

For the Crust:

  • 1/2 cup all-purpose flour
  • 2 tbsp cold butter
  • 1-2 tbsp cold water

For the Filling:

  • 1/4 cup chopped spinach fresh or thawed frozen
  • 1 egg
  • 2 tbsp milk
  • 2 tbsp shredded cheese

Instructions
 

  • Make the crust dough: In a small bowl, mix flour and cold butter using your fingers or a fork until crumbly. Add cold water slowly and stir until a soft dough forms.
  • Press into muffin tin: Divide the dough and press it into the bottoms and sides of a mini muffin tin to form small crusts. No need to roll it out—just press gently with your fingers.
  • Mix the filling: In a separate bowl, whisk together the egg, milk, chopped spinach, and shredded cheese until well combined.
  • Fill the crusts: Spoon the egg mixture into each crust, filling them about three-quarters of the way full.
  • Bake: Bake in a preheated oven at 350°F (175°C) for 15–18 minutes, or until the quiches are puffed and lightly golden on top.
  • Cool and serve: Let cool slightly before serving. For younger toddlers or early eaters, cut into smaller bites or mash gently for safer chewing.

Notes

Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or regular oven. Freeze baked quiches for up to 2 months—just thaw and reheat as needed.
Age Modifications: Skip the cheese or chop spinach extra fine for babies. Mash or slice quiches into small pieces for younger eaters.
Allergy-Friendly Substitutions: Use plant-based milk and cheese for a dairy-free version. A gluten-free flour blend can be used for the crust. For egg-free, try a flax egg (1 tbsp ground flax + 3 tbsp water).
Boost Nutrition: Add finely grated carrots, mushrooms, or bell peppers. You can also mix in a little ground flaxseed or chia for extra fiber and omega-3s.
Parent Tip: Let toddlers help stir the filling or press dough into the cups—it’s a fun way to get them involved!

Nutrition

Calories: 45kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 23mgSodium: 23mgPotassium: 23mgFiber: 0.2gSugar: 0.2gVitamin A: 50IUCalcium: 20mgIron: 0.5mg
Keyword baby spinach quiche, egg muffins baby-led weaning, healthy toddler breakfast, mini quiche with spinach, spinach egg muffins for baby, toddler finger food with spinach, toddler quiche recipe, veggie quiche for kids
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