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5 from 1 vote

Gluten Free Mini Spinach Quiches

Prep Time30 mins
Cook Time16 mins
Total Time46 mins
Course: Appetizer
Servings: 24
Author: Mindi


  • 1/2 container of Gluten Free refrigerated pie and pastry dough
  • 2 eggs
  • 1/2 cup of half and half
  • 1/3 cup of grated Parmesan cheese
  • 1/2 teaspoon of garlic salt
  • 1/4 teaspoon of pepper
  • 1 box 9oz of frozen, chopped spinach. Thawed and excess liquid squeezed and drained.
  • 3 tablespoons of green onions chopped (optional)


  • Preheat oven to 425 degrees Fahrenheit. Set a 24 compartment, un-greased mini muffin pan to the side.
  • If dough is a little crumbled, knead together until soft. Press about 1 rounded teaspoon of dough into the bottom and up the sides of each mini muffin cup. Dough can go slightly over the top of the cup.
  • In a medium bowl, whisk eggs then stir in the half and half, cheese, garlic salt and pepper until well combined.
  • Make sure spinach is well drained then stir in spinach and green onions (if using).
  • Spoon about 1 tablespoon of spinach mixture into crust-lined muffin cups.
  • Bake for 16 to 18 minutes or until golden brown. Cool slightly before serving.


Store extras in the refrigerator and covered.