Make these quiche cups for dinner and you’ve also got school lunches ready to go later in the week!
I like to pair these hand-held quiches with a big salad on warm days or a deliciously simple soup on cold nights like we’re having now. Last night we had “Fairy Soup”, which starts with a humble bag of frozen broccoli and transforms into the easiest, tastiest broccoli soup you’ve ever had!
Other soup favorites:
- Very Veggie Corn Chowder (Our kids call it “Rainbow Chowder”)
- Kid-Friendly Slow Cooker Chicken Chili
- Creamy Tomato Soup with White Beans (for Protein!)
- Slow Cooker Potato Soup with All the Fixin’s
What you need to make quiche cups
Supplies:
- 2 muffin pans (or use the same one and bake twice). I have a Wilton non-stick muffin pan and it’s changed my life. Will never buy any other pan ever again.
- large bowl, preferably with a spout. This simple Pyrex set comes in handy almost every day.
- whisk
Ingredients:
- 8 large/XL eggs
- 1/2 cup whole milk or half & half
- 1/2 teaspoon salt
- dash of pepper
- Butter, oil or nonstick spray for your muffin pan
- 18 wonton wraps
- 1/2 cup shredded extra sharp cheddar cheese
- 1/2 cup cherry tomatoes, cut into 4 pieces each
- 1/2 cup fresh baby spinach, cut into ribbons
How to make Quiche cups
This is such a simple dish that the kids can help! We made a slightly different version as part of our Teach Your Kids to Pack Their Own Lunches series, using colorful silicon liners instead of wonton wraps–either one works, or you can skip that part altogether. The result is always delicious either way.
- Preheat oven to 350 degrees F.
- In a large mixing bowl (I like the kind with a spout for easy pouring), whisk together eggs, milk, salt and pepper.
- Use butter or oil on a paper towel, or non-stick spray, to coat your muffin pans. Press one wonton wrap into the bottom of every muffin cup.
- Pour egg mixture into wonton cups until you hit the top of the wonton. (Filling each muffin cup about halfway.)
- Sprinkle cheese, tomatoes and spinach on top.
- Bake at 350 degrees F for 15-20 minutes, until eggs are puffy and cooked through.
- Serve immediately or store in an airtight container in the fridge.
They’re so easy, so filling and so handy to have available for school lunches!
We love Planet Box Lunchboxes!
These are our favorite lunch boxes from PlanetBox. They’re an investment but the stainless steel design is dishwasher friendly, holds food beautifully and never wears out. This one is 4 years old!
PrintQuiche Cups with Tomatoes, Cheese & Spinach for Dinner THEN Lunch
This recipe is as versatile as your imagination: Use any kind of cheese, add meat, throw in fresh herbs, change the veggies or skip any of them. Just keep in mind that your yield will be affected if you dramatically cut or add ingredients.
- Yield: 18 1x
Ingredients
- 8 large/XL eggs
- 1/2 cup whole milk or half & half
- 1/2 teaspoon salt
- dash of pepper
- Butter, oil or nonstick spray for your muffin pan
- 18 wonton wraps
- 1/2 cup shredded extra sharp cheddar cheese
- 1/2 cup cherry tomatoes, cut into 4 pieces each
- 1/2 cup fresh baby spinach, cut into ribbons
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl (I like the kind with a spout for easy pouring), whisk together eggs, milk, salt and pepper.
- Use butter or oil on a paper towel, or non-stick spray, to coat your muffin pans. Press one wonton wrap into the bottom of every muffin cup.
- Pour egg mixture into wonton cups until you hit the top of the wonton. (Filling each muffin cup about halfway.)
- Sprinkle cheese, tomatoes and spinach on top.
- Bake at 350 degrees F for 15-20 minutes, until eggs are puffy and cooked through.
- Serve immediately or store in an airtight container in the fridge.
p.s. We also make big quiches for dinner all the time. This version is our favorite: Ham & Cheese with Spinach. YUM!
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Can these be frozen?