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Micro-Quiche with Whole Wheat Crust

April 12, 2012

This little quiche is delicious and easy- just takes a little time!

What you need:

Mini-cupcake pan: (with 24 wells)


Whole Wheat Crust

1 cup all purpose flour

3/4 cup whole wheat flour

¼ tsp salt
½ cup unsalted butter,  cubed
1 egg, lightly beaten

1 1/2 tsp lemon juice
¼ cup  ice water (more if needed)

Spinach Quiche Filling

1/2 cup chopped, fresh spinach

1 cup shredded cheddar cheese (or similar variety cheese)

4 eggs

2/3 cup heavy cream (or milk)

Dash Salt & Pepper


Crust requires 30 minutes of setting time in the fridge, so make the crust first.

1. Combine flours and salt in large mixing bowl

2. Cut in cubed butter with a pastry cutter or fork until you form coarse crumbs.

3. Combine egg, lemon juice and 2 tbsp water in smaller bowl

4.  Add egg mixture to butter/flour mixture and incorporate until dough starts to come together- you may add 2tbsp water in small increments until dough forms nicely into a ball- there will be some cracks in dough- this is okay!

5.  Place dough is thick disc shape between two pieces of plastic wrap.  Refrigerate for at least 30 minutes.

6.  Remove dough from refrigerator and roll out to 1/8″ thick on a lightly floured surface (marble board works well)

7.Preheat oven to 400 degrees and  Spray mini-cupcake tin with cooking spray

8. Using a round object to cut (I used a 1/4 c metal measuring cup), make 24 circles and line the mini-cupcake tin with them, pressing into  place.

Filling Directions

1. In large mixing bowl, beat eggs lightly

2. Add cream, cheese, salt, pepper and spinach and stir well

3.  Using a tablespoon, fill each well of the cupcake tin with filling.

4. Bake for 15-17 minutes until quiche rises and crust is crisp

Let stand to cool in pan for 10 minutes then transfer to wire rack to cool completely (if serving later) or serve immediately.


These are great cold or warm!!  


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