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Stef's Make-Ahead Quiche Muffins inspired by Paradise Bakery

Servings 6 - 12


  • 10 oz bag frozen chopped spinach
  • 8 large eggs
  • ½ cup shredded sharp cheddar cheese
  • 2 tablespoons parmesan cheese
  • 2 tablespoons half and half
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp sea salt


  1. Preheat oven to 375 degrees.
  2. Put spinach in a fine mesh strainer and run under warm water for a minute to thaw it. Drain and thoroughly squeeze out the liquid. Set aside.
  3. In a large bowl, whisk the eggs thoroughly.
  4. Add all the rest of the ingredients, including spinach, and stir.
  5. Spoon out the mixture evenly between 12 silicone muffin cups. NOTE: Anything but silicone is going to need to be thoroughly greased otherwise sticking will be a problem.
  6. Bake for around 18-20 minutes, until eggs seem set.

  7. Remove muffins onto a cooling rack and allow to cool a few minutes to help them firm up a bit.
  8. Either eat right away, stick in the fridge, or freeze. To reheat from fridge, microwave individual muffins 20-30 seconds. To reheat from freezer, I prefer to thaw in fridge overnight and then microwave 20-30 seconds in the am.