Miniature Quiche w/ Spinach & Gouda
These Miniature Quiche consist of eggs, cream cheese, Dijon mustard, spinach, garlic, cherry tomatoes, and gouda cheese with quick and easy vanilla wafer, butter, and sugar crust.
Equipment
- Food Processor
- Miniature Cheesecake Pan w/ Removeable Base
- Oven
Ingredients
Crust
- 1½ c. vanilla wafers (200 g.)
- 6 tbsp. butter (preferably unsalted)
- 1/4 c. sugar granulated
Quiche
- 6 eggs
- 1½ c. cream cheese (or Greek yogurt or milk)
- 1½ tsp. Dijon mustard
- dash salt
- dash pepper
- 2 c. spinach
- 3 cloves garlic
- 8 oz. cherry tomatoes or grape tomatoes, halved
- 8 oz. gouda divided 4 oz. + 4 oz.
Instructions
Cook Crust
- Preheat oven to 350 degrees Fahrenheit.
- Grease the pan.
- Add vanilla wafers to food processor and process for 1-2 minutes, or until the wafers turn into fine crumbs.You want 1½ cups of vanilla wafer crumbs, so you'll need to add about twice as much whole vanilla wafers to reach this amount. I find it easier to just weigh out 200 grams, which is the equivalent of 1½ cups. It's also okay if it's slightly more or slightly less. This isn't the kind of cake where 205 grams is going to matter.
- Add butter and sugar to vanilla wafer crumbs and process for 2 minutes, or until the mixture is fully incorporated and begins to form a ball.
- Add wafer mixture to the pan and firmly pack down.
- Bake for 10 minutes.
- Remove from oven and set aside.
Quiche
- Whisk eggs, cream cheese, mustard, salt, and pepper together. Set aside.It can help to mix this in a food processor because the cream cheese is difficult to whisk by hand. Although you can do this with a metal whisk or fork. A plastic whisk would probably not work to break up the chunks!
- Add spinach and garlic to a food processor. Pulse until roughly chopped.Alternatively, you can chop the spinach and mince the shallots and garlic by hand.
- Press spinach mixture on top of the crust.
- Sprinkle half of the parmesan cheese on the bottom of the pan.You want half of the cheese inside of the quiche and half of it sprinkled on top.
- Add 1-3 tomato halves to each of the pans. How many fit will vary slightly depending on the size of the tomatoes and the size of the pans.
- Pour egg mixture into the pan.
- Sprinkle the remainder of the cheese and top with a dash of salt and pepper.
- Bake for 35-45 minutes, or until set and the cheese on top is lightly browned.
- Serve immediately or chilled. Quiche is a great recipe to make ahead of time because it keeps well and is just as good cold. If you do reheat it, though, I would recommend heating in the oven. Oftentimes egg dishes don't microwave well as this tends to overcook them.
Tips, Tricks, & Notes
- You can also make this in a springform pan, tart pan, cast iron skillet, or really any round baking dish. I've been obsessed with these little miniature cheesecake pans, so I'm going with that today. Although I ordinarily make crustless quiche in a cast iron skillet. There are a lot of options here!
- I also have an entire article on The Fundamentals of Crustless Quiche with more tips and tricks on whether or not you want a crust, whether or not you need dairy or cheese, the type of pan to use, and a recommendation of toppings.