Mini Breakfast Quiche

breakfast quiche - front - 1

Truth is…

I’m not a morning  person.

Uuughh, this morning was a crawl…

I felt so sleepy and tired. I virtually had to drag myself out of bed. Thank goodness for my awesome husband who made a whole pot of coffee this morning. Thanks hubby! 🙂

The best mornings are the ones that are prepared! Excellence in a cup… or cupcake holder, that is.

Anyhow, this need for convenience in the morning prompted me to strategize. How can I have everything prepped and ready on the night, or even week, ahead?

I mean, how great would that be? Having breakfast ready? Maybe lunch, too? It really makes things so much easier in the morning and gives you more time to focus on other things. Maybe reading or even sleeping another 30 minutes.

Oh, do you know what else is ahhmazing in the morning? Cold brew coffee. It’s so smooth and light with toasty chocolately notes when prepared with sweetened cream… A perfect accompaniment for the make-ahead recipe I am about to provide you with. That is for next week, so, stay tuned!

Back to the recipe…

So, I recently prepped a menu for a brunch. It was so fabulous. In an effort to brainstorm an elegant and fast meal, I ended up with something ironically time-consuming. But now I have breakfast prepared for the next three days. It was a win-win.

I topped these with some cute stars cut out of pie dough for added elegance.

This recipe is flakey, slightly doughy, with buttery soft pillowy eggs. The added bonus is the spinach and aromatic nutmeg in the mix. I think you’ll really like it.

Here is the recipe


  • 6 eggs
  • 1 8 ounce package shredded swiss cheese
  • 5 ounces frozen spinach, with all water squeezed out with a kitchen rag (or by hand)
  • 1/4 cup whipping cream
  • 1/2 cup whole milk
  • 1/2 tsp nutmeg
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 1 flakey pie crust, homemade or store-bought (my personal recipe to come. See recipe archive for flakey pie dough)
  • aluminum paper cupcake holders + muffin baking pan


  1. Preheat the oven to 375 degrees.
  2. Whisk eggs, spinach, nutmeg, milk, cream, white pepper, salt, and cheese together. Set aside.
  3. Line the cupcake pan with the aluminum holders and fill them only 3/4 full with the egg and cheese mixture.
  4. Cut the stars out of the pie dough. Top the mini quiches with the star.
  5. Bake for 25 minutes exactly.

Look at these adorable little unbaked mini quiches!!!

breakfast quiche

Beautiful, aren’t they?

breakfast quiche - 1


Tips from the PRO:

  • Freeze the dough slightly before cutting out the stars.
  • Freeze leftover stars/dough in tupperware
  • Store the mini quiches (air tight) in the refrigerator for up to 3 days. Heat them thoroughly before consuming.

Leave a Reply

Your email address will not be published. Required fields are marked *

Loading Facebook Comments ...