Cheese Corn and Spinach Quiches
Delight your taste buds with these irresistible Cheese Corn and Spinach Quiches—individual savory pies that pack a punch of flavor in every bite. Perfectly golden and flaky premade pie crusts cradle a rich and creamy filling of fresh spinach, sweet corn kernels, and a decadent blend of cheddar and mozzarella cheeses. The addition of nutmeg provides a subtle, aromatic depth, while the light, custard-like egg and cream mixture ties it all together. Ready in just under an hour, these mini quiches are ideal for brunch spreads, quick lunches, or portable snacks. Enjoy them warm straight from the oven or serve at room temperature for a dish that’s equally satisfying. Discover how easy it is to elevate mealtime with this versatile, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 2 sheets Premade pie crusts
- 2 tablespoons Butter
- 3 cups Spinach
- 1 cup Corn kernels (fresh, frozen, or canned)
- 4 large Eggs
- 1 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin or line it with parchment liners.
Roll out the premade pie crusts on a clean, floured surface. Use a round cutter (around 4 inches in diameter) to cut circles, then press each circle gently into the muffin tin cups to form the mini quiche bases. Refrigerate the prepared tin while making the filling.
Melt the butter in a large skillet over medium heat. Add the spinach and cook, stirring occasionally, until wilted and any liquid has evaporated (about 3-4 minutes). Set the spinach aside to cool slightly.
In a large mixing bowl, whisk together the eggs and heavy cream until smooth. Stir in the salt, black pepper, and nutmeg (if using).
Add the cooked spinach, corn kernels, cheddar cheese, and mozzarella cheese to the egg mixture. Mix until well combined.
Remove the prepared muffin tin from the refrigerator. Evenly divide the filling mixture among the crust-lined cups, filling until about 3/4 full.
Bake in the preheated oven for 25-30 minutes, or until the quiches are puffed and golden, and a toothpick inserted into the center comes out clean.
Remove the quiches from the oven and let them cool in the tin for 5 minutes. Carefully remove them and serve warm. These quiches can also be enjoyed at room temperature.
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.9 g | 276% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1251 mg | 417% | |
| Sodium | 4933 mg | 214% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 17.1 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1805 mg | 139% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1325 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
