So…can we talk about Dancing With The Stars for a sec??
I have to admit that I’ve never really watched the show until this season. But when my friend Meg was in town a few weeks ago, we randomly decided to do a girls’ night in and spotted DJ Tanner (!!!) and Winnie from The Wonder Years on the preview and decided to tune in. And DJ is now a conservative mom with 4 kids! And Winnie writes girl-power books about math! And Drew Carey is, like, genuinely cool. And those Olympic ice dancers are so darn humble. And Amy Purdy’s story and dances leave me absolutely speechless each week. And I kind of think that Carrie Ann Inaba is one of the coolest judges ever.
Oh. And I basically cry every single week.
Seriously, why didn’t anyone warn me that this show is such a tearjerker?? I swear, it’s turning into my new Parenthood.
Anyway, since I’m rarely home in the evenings, this show has turned into my new Tuesday morning tradition on Hulu. Which means that said star-crushing, and crying, and cheering, and — yes — much more kitchen dance partying is happening in my kitchen while I cook breakfast. Which happened to be the case on the day that I made these adorable little spinach artichoke quiche cups. (That also happen to be gluten-free!)
They were so good that I just might have done a little flying leap across the kitchen after my first taste. ;)
I mean, let’s be real — it’s kind of impossible not to love something spinach-artichoke-y. It’s like mac and cheese. Peas and carrots. Milk and cookies.
Spinach and artichokes are just kind of made for each other. (Like, um, Merill and Maks in this week’s episode of Dancing? Hello, chemistry!!)
The good news about this spinach and artichoke quiche recipe, though, is that it literally just takes a few minutes to whip up. No crust necessary. And you can totally freeze these guys for future breakfasts on-the-go. Here’s the how to:
Actually, there’s hardly anything to say for this step. Stir everything together!!
Then portion the mixture into 12 prepared baking cups.
And bake em’ up to quichy-tasty perfection.
Unbelievably easy. And unbelievably good. Dive in!
Easy Spinach Artichoke Quiche Cups
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 quiche cups 1x
Description
These delicious spinach artichoke quiche cups are easy to make and delicious to enjoy!
Ingredients
- 1 (14.5-ounce) can artichoke hearts, drained and chopped
- 1 package frozen spinach, drained
- 5 eggs, whisked
- 3/4 cup shredded mozzarella cheese
- 2/3 cup milk (any kind)
- 1/2 cup chopped white onion
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 350 degrees F. Prepare 12 baking cups by either spraying them liberally with cooking spray, or lining them with paper liners.
- Stir all ingredients together in a large mixing bowl until combined. Portion the mixture into the 12 prepared baking cups so that they are all nearly full.
- Bake for about 20 minutes, or until the eggs are set and a toothpick inserted in the middle of the quiche comes out clean. Serve immediately.
If freezing, what is the recommendation on reheating?
We’d recommend reheating these in the oven. No need to thaw beforehand, simply bake (uncovered) in a preheated 375°F oven for about 25 minutes, or until heated through. We hope this helps and that you enjoy!
ALI TE FELICITO POR ESTE BLOG TAN EXQUISITO.VOY HACER EL QUICHE Y TE DIRE COMO ME FUE,PERO TODO ME VA A SALIR PERFECTO EN LAS ONCE QUE VOY HACER.DESDE COLOMBIA CON MUCHO CARIÑO. SI ES POSIBLE ME AGRADARIA QUE A MI CORREO ME LLEGARA ESTAS MARAVILLOSAS RECETAS. TE DESEO MUCHOS EXITOS
the spinach has to be drained. how do we do that? thanks
Hi Barbara — just place it in a colander and squeeze it really well with your hands. You’ll probably need to do this a few times, but you shouldn’t need to use any paper towels.
Loos like an easy on the go meal.
Can they be frozen to eat later?
Yes, definitely! We hope you enjoy these! :)
I just made these and they were delicious. My boyfriend loved them considering he doesn’t like spinach all that much but gave it a try!! That’s how good they are?I will definitely be making these again. Can’t wait to try more of your recipes! Thanks for sharing!!!
Thanks for sharing Diane, we’re so glad you and your boyfriend enjoyed them! :D
Can you use a mini muffin instead of a regular pan. I’m thinking about using as an appetizer and wanted to make them bite-sized. That look so good!
Rose, you definitely can, that sounds like a great idea! We hope you enjoy these! :)
I just made these and they were so delicious!! And I don’t like eggs! My fiancé could not stop saying how good they were. Mine did take a little longer than 20 minutes, but that could be because I used fresh spinach, making them a little more liquidy. But I will be making these again.
That’s awesome Joanne! We’re so happy you and your fiancé liked them! :)
Hey Ali,
Love your site! Just made these with spinach and zucchini because that’s what I had! Awesomesauce =)
Thanks Ann, we’re happy to hear that! :)
Thinking about making these for an appetizer for a cocktail party. Do they fall apart easily or can we just eat them with our fingers?
They hold up just fine, so you can eat them with your fingers! We hope you enjoy! : )