Easy Mini-Quiche Recipe


  1. 2 Cups Shawnee Mills Self Rising Flour
  2. 1/2 Cup 2% Milk
  3. 1 1/2 Cup Heavy Cream
  4. 3 Eggs
  5. 1/4 Teaspoon Salt
  6. 3 Oz Mozzarella Cheese
  7. 3 Oz Parmesan Cheese
  8. 5 Oz Frozen Spinach
  9. 3 Tablespoons Red Bell Pepper

25 minutes

These bite-sized bits of goodness are great for a “pop-and-go” morning meal or dinner party appetizer. Fluffy and full of flavor, these quiche bites will disappear as soon as you put them on a plate.


  1. Preheat oven to 375
  2. Take out 1 medium bowl and 2 small bowls.
  3. Spray 24 mini muffin cup pan with nonstick spray.
  4. In the medium bowl, combine Shawnee Mills Self- Rising Flour and heavy cream.
  5. Remove contents and press into each cup, filling approximately 1/4 of the cup.
  6. In the first small bowl, whisk eggs and 2% milk.
  7. Chop bell pepper and add to the second small bowl.
  8. Thaw frozen spinach (in microwave if necessary), and squeeze water to dry spinach.
  9. Add cheese, salt, and spinach to the second small bowl.
  10. Mix all contents of small bowl until evenly distributed.
  11. Add contents of second small bowl to each cup in the muffin pan, approximately 1/4 of the cup
  12. Top with contents from the first small bowl (eggs and milk), approximately 1/4 of each cup.
  13. Bake for 20 minutes.
  14. Let cool for 5 minutes.