If there’s one dish I make on repeat for brunches, meal prep, and snack attacks, it’s Cheesy Spinach Potato Quiche Cups. Imagine fluffy eggs, wilted spinach, creamy cheese, and vibrant tomatoes all nestled in a crunchy hash brown crust—these little cups are bursting with color, flavor, and comfort in every bite!
Why You’ll Love This Recipe
- All-in-One Convenience: Cheesy Spinach Potato Quiche Cups are perfectly portioned, portable, and stress-free for busy mornings or brunches with friends.
- Flavorful Hash Brown Crust: Each cup has a golden, crispy potato base that adds a delicious texture with every bite.
- Veggie-Packed & Satisfying: Packed with spinach, tomatoes, and creamy cheese, they’re a clever (and tasty) way to sneak in extra veggies.
- Loved by All Ages: Whether for picky kids or sophisticated grown-ups, these savory quiche cups are always a hit!
Ingredients You’ll Need
This recipe is all about simple staples coming together to create quiche magic. Every ingredient brings something special to the party—flavor, color, or the perfect creamy bite—so don’t skip a thing!
- Shredded hash browns (20 oz package): These form the crisp, golden crust and make things super easy—just thaw and squeeze out excess moisture if they seem wet.
- Melted butter: Adds richness and helps those hash browns brown beautifully in the oven.
- Onion, finely chopped: A little bit stirred into the eggs delivers subtle sweetness and depth.
- Garlic powder: Infuses gentle, savory warmth without overpowering the other flavors.
- Nutmeg & white pepper (pinches): These tiny accents create that classic quiche flavor—don’t underestimate them!
- Smoked paprika: Lends a pop of smoky aroma and gorgeous color to the egg mixture.
- Eggs (7): The heart of every quiche! They puff up light and lovely.
- Heavy whipping cream & milk: A blend of both makes your quiche filling ultra creamy but still light.
- Salt & black pepper: Don’t forget proper seasoning for the most vibrant taste.
- Baby spinach, chopped: Fresh, leafy greens that cook down gently and blend seamlessly into the eggs.
- Cheddar or Swiss cheese: Deliciously melty and bold—choose your favorite or even mix both!
- Grape tomatoes, halved or quartered: These add sweet, juicy bursts and pretty pops of red in every bite.
Variations
One of my favorite things about Cheesy Spinach Potato Quiche Cups is how endlessly customizable they are. Swap in your favorite veggies, switch up the cheese, or play with flavors to fit every eater at your table.
- Go Meat-Lover: Add some cooked bacon, sausage, or diced ham to the egg mixture for an extra savory punch.
- Dairy-Free Option: Use a plant-based milk and dairy-free cheese to make these quiche cups totally dairy-free without sacrificing deliciousness.
- Add More Veggies: Try bell peppers, mushrooms, or zucchini for extra color and flavor—just sauté them first so they don’t add excess moisture.
- Change Up the Cheese: Swap Swiss or cheddar for Monterey Jack, gouda, or even a spicy pepper jack for a new flavor twist.
How to Make Cheesy Spinach Potato Quiche Cups
Step 1: Prep and Par-Bake the Hash Brown Crust
Start by preheating your oven to 400˚F and generously greasing 18 muffin cups with a tablespoon of melted butter. Divide the thawed hash browns evenly (about 4 tablespoons per cup), pressing them gently into the bottoms and up the sides to form a nest. Brush each “crust” with a bit more melted butter and pop your muffin tin in the oven for 15 minutes. This step is the secret to that crave-worthy crunch!
Step 2: Make the Creamy Egg Filling
While the hash brown crusts are baking, grab a medium bowl and whisk together the remaining melted butter with chopped onions, garlic powder, nutmeg, white pepper, smoked paprika, heavy cream, milk, salt, black pepper, and your eggs. Once the mixture is silky and combined, gently fold in the chopped fresh spinach. The spinach will wilt slightly once baked and stir lovely green flecks throughout every cup.
Step 3: Fill, Top & Bake
After the crusts have crisped up, divide the creamy egg mixture evenly between all the cups. Sprinkle each with a generous layer of shredded cheese, then nestle in your halved or quartered grape tomatoes so everyone gets a juicy bite. Return to the oven and bake for 15–20 minutes, or until the eggs are puffed and just set through the center.
Step 4: Cool & Enjoy!
Let the quiche cups rest in the muffin tin for 5 minutes before gently loosening the edges with a knife and lifting them onto a cooling rack. They’ll firm up as they cool, holding that perfectly portable shape (perfect for plating or grabbing on the go!).
Pro Tips for Making Cheesy Spinach Potato Quiche Cups
- Hash Brown Moisture Matters: If your shredded hash browns are extra wet, squeeze them in a clean towel before pressing into muffin tins—this keeps the crusts delightfully crispy, not soggy.
- Even Egg Distribution: Use a ladle or large measuring cup for mess-free, even pouring of the egg mixture into each cup so everyone gets just the right amount of veggies and filling.
- Cheese Choices Make a Difference: Mixing cheddar and Swiss, or using a sharp cheese, gives deeper flavor. Try freshly shredded cheese for the tastiest results!
- Bake Until Just Set: To keep your quiche cups creamy and soft, bake until the eggs are just set—avoid overbaking, or they’ll turn rubbery.
How to Serve Cheesy Spinach Potato Quiche Cups
Garnishes
A little fresh garnish elevates every plate—think sprigs of fresh parsley, chives, or a light sprinkle of extra smoked paprika right before serving. A dollop of sour cream or a few crumbles of feta also make these Cheesy Spinach Potato Quiche Cups extra special and photo-ready!
Side Dishes
These quiche cups shine alongside a crisp green salad, roasted asparagus, or fresh fruit—perfect for a colorful brunch spread! For heartier appetites, pair with buttered toast, a bowl of soup, or even a savory breakfast sausage for a full meal.
Creative Ways to Present
Arrange your Cheesy Spinach Potato Quiche Cups on a tiered cake stand for brunch, or pop them into parchment muffin liners for an easy grab-and-go breakfast bar. I also love stacking them atop a leafy platter with sliced tomatoes and extra herbs for a vibrant, inviting look.
Make Ahead and Storage
Storing Leftovers
Extras keep surprisingly well! Simply cool the quiche cups to room temperature, then store in an airtight container in the fridge for up to 4 days. They make fantastic quick breakfasts, snacks, or lunchbox additions all week long.
Freezing
Let the Cheesy Spinach Potato Quiche Cups cool completely, then wrap individually or in a single layer with parchment between layers and freeze in a zip-top bag. You can stash them for up to 2 months—just thaw overnight in the refrigerator before reheating.
Reheating
For best texture, reheat these quiche cups in a 350˚F oven or air fryer until hot, about 8 minutes from chilled or 15 minutes if frozen (no need to thaw if you’re in a hurry!). The microwave works too—just use short bursts so the eggs stay tender.
FAQs
-
Can I make Cheesy Spinach Potato Quiche Cups ahead of time?
Absolutely! These are one of the best make-ahead breakfasts out there. You can fully assemble and bake the quiche cups, let them cool, and refrigerate for up to four days. When ready to serve, just reheat as needed—no last-minute stress.
-
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can grate your own potatoes, but be sure to rinse and squeeze them very dry after grating to remove extra starch and moisture. This will help your crusts crisp up just like with store-bought hash browns.
-
How do I know when my quiche cups are done baking?
The eggs should puff up slightly and look just set when gently shaken—if they still jiggle like liquid, give them a few more minutes. Don’t overbake, as the texture can become rubbery.
-
Can I swap out the spinach or add more vegetables?
Definitely! Feel free to replace spinach with kale or add pre-cooked mushrooms, peppers, or zucchini. Just be careful not to overload the small cups, and always use cooked or wilted veggies to avoid extra moisture.
Final Thoughts
If you’re craving something cozy, colorful, and downright delightful, you just have to try these Cheesy Spinach Potato Quiche Cups. They’re a joy to bake and even more fun to share—I can’t wait for you to enjoy your first (of many) bites!
Print
Spinach and Tomato Hash Brown Quiche Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Potato Quiche Cups are a delightful twist on traditional quiche, with a crispy hash brown crust and a flavorful egg filling loaded with spinach, cheese, and tomatoes. Perfect for breakfast, brunch, or a light meal!
Ingredients
For the Hash Brown Crust:
- 1 (20 oz) package shredded hash browns
- 3 tablespoons melted butter, divided
For the Egg Filling:
- 1/3 cup onion, finely chopped
- 1/2 teaspoon garlic powder
- Pinch of nutmeg
- Pinch of white pepper
- 1/4 teaspoon smoked paprika
- 7 eggs
- 3/4 cup heavy whipping cream
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby spinach, chopped
- 1 1/4 cup cheddar or Swiss cheese
- 1 cup grape tomatoes, some halved and some quartered
Instructions
- Preheat and Prepare: Preheat oven to 400˚F. Grease 18 muffin cups with 1 tablespoon melted butter. Divide hash browns between cups, about 4 tablespoons for each one. Press into bottoms and then brush with 1 tablespoon butter. Bake for 15 minutes.
- Prepare Egg Mixture: Beat together remaining butter with onions, garlic powder, nutmeg, white pepper, paprika, cream, milk, salt, pepper, and eggs. Fold in spinach. Divide egg mixture between cups and top with tomatoes.
- Bake: Bake for 15-20 minutes or until eggs are set.
Notes
- You can customize the fillings by adding cooked bacon, ham, or different types of cheese.
- These quiche cups can be stored in the refrigerator for a few days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 quiche cup
- Calories: 295
- Sugar: 2g
- Sodium: 321mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 225mg
