Whether you are hosting a party or a morning brunch, these cute little Red Pepper and Spinach Bite Sized Quiche would make a great addition to the table. A great little nibble to keep in mind for this time of year.

If you love bite sized food, these Red Pepper & Spinach Bite Sized Quiche are for you. They are the perfect nibble food at a party or any kind of celebration brunch. You can make them in advance, freeze them and reheat in the oven for easy entertaining. Much like my Leek & Bacon Mini Quiche, they are the perfect size!

Ingredients

• All purpose flour – This is used for making the pastry and is sometimes called plain flour.
• Butter – I used cold unsalted butter for making the pastry.
• Heavy cream – This is a rich cream that you can find in the chiller section of your supermarket. It’s often used in baking and cooking.
• Red bell pepper – Adds a nice sweetness to the mini quiche
• Spinach – I used regular fresh spinach for this recipe.
• Cheddar cheese – This recipe just uses regular mild cheddar cheese.
• Eggs – Large eggs.
• Seasonings – Salt and black pepper.
• Olive oil – used to cook the vegetables.

REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.

Instructions

1. Make the pastry – Add the flour to a large bowl and cut in the cold butter. Start mixing it with your hands or a pastry cutter until it reaches a fine bread crumb type mixture. Shake the bowl to bring the larger lumps to the surface. Then continue incorporating them into the mixture until it is all small and crumbly. Next, add your two tablespoons of cold water and stir together. Use your hands to form it into a pastry dough until a smooth ball appears. Turn the pastry out onto a floured surface and roll it out to about an 8-9 inch rough circle. Once you have done this get a 2 inch circle cutter and cut out 24 disks.
2. Prepare muffin pan – Grease and line (if you like) 24 mini muffin tins. Place each pasty in a muffin tin and gently press it down and up the sides. It will only go up the sides a little bit. Cover and refrigerate for about 30 minutes.
3. Cook the vegetables – In a medium sized skillet add the olive oil and red pepper. Cook over a high heat for a few minutes, then reduce heat to medium-low and cook for a further 5 minutes minutes or so. Add spinach and stir until wilted. Remove from heat.
4. Make the filling – In a large bowl whisk the eggs and add the cream, salt and pepper. Whisk for a further minute or so.
5. Preheat oven – Preheat oven to 425 degrees F.
6. Fill and bake – Remove the pastry casings from the fridge. Add a spoonful of the red pepper mixture to each one. Top with cheese and then pour over your egg mixture. This will go above the pastry casing, but don’t worry about that at all. Bake for about 7-8 minutes and then reduce the heat to 350 degrees F. Bake for a further 5 minutes. Remove from oven and lay on top of a wire rack.
7. Remove from oven and let cool – To remove the quiches from the pans,slide a knife around the edge of each quiche. Then gently use a fork to lift it out from the bottom. Lay them on the wire rack.
8. Serve – These can be served straight away hot, or at room temperature.

Recipe Notes For The Red Pepper and Spinach Bite Sized Quiche

• I lined all the casings with parchment paper – You don’t have to do this, but I find it easier to get them out of the pans doing it this way. I have made  them without lining the pans, and they still come out just fine but with a bit of a nudge. 
• You can make them in advance and freeze them – Here is the most successful way to re thaw them.  Take them out of the freezer a few hours before you are planning to serve them.  Once thawed, take them out of the container and place them on a large baking tray.  Reheat them in a 300 degree F oven for about 10 minutes.  Then it is as if you just made them fresh.  Well, almost.  Just like my Bell Pepper & Egg Breakfast Muffins, these freeze great!

Leek & Bacon Mini Quiche

These Leek & Bacon Mini Quiche make the perfect make ahead brunch or breakfast idea. These are loaded with smoky bacon, sharp cheddar and sauteed leeks on top of a flaky homemade pastry crust.

Check out this recipe

Bacon & Egg Breakfast Muffins

These Bacon and Egg Breakfast Muffins are delicious fresh out of the oven but freezer friendly as well. A great make ahead breakfast that fills you up on the go!

Check out this recipe

Bell Pepper & Egg Breakfast Muffins

These Bell Pepper & Egg Breakfast Muffins are perfect for any time of the year. A cute little breakfast muffin made with a potato base and a creamy egg, bell pepper & Gouda cheese filling.

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US CustomaryMetric

Red Pepper & Spinach Bite Size Quiche

Whether you are hosting a party or a morning brunch, these cute little Red Pepper and Spinach Bite Sized Quiche would make a great addition to the table. A great little nibble to keep in mind for this time of year.

Prep Time40 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Appetizer, Breakfast, Brunch, Lunch

Cuisine: French, North American

Keyword: quiche, spinach

Servings: 24 Mini Quiche

Calories: 132kcal

Author: Julia Pinney

Ingredients

For the pastry:

• 1 3/4 Cups flour
• 1/2 Cup butter
• 2 tablespoons cold water

For the filling:

• 1 Cup heavy cream
• 1/2 Red pepper finely diced
• 1 Cup spinach finely chopped
• 1 Cup cheddar cheese
• 2 eggs
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 Tablespoon olive oil

US Customary – Metric

Instructions

• First make your pastry. Add the flour to a large bowl and cut in the cold butter. Start mixing it with your hands until it reaches a fine bread crumb type mixture. Shake the bowl to bring the larger lumps to the surface. Then continue incorporating them into the mixture until it is all small and crumbly. Next, add your two tablespoons of cold water and stir together. Use your hands to form it into a pastry dough until a smooth ball appears. Turn the pastry out onto a floured surface and roll it out to about an 8-9 inch rough circle. Once you have done this get a 2 inch circle cutter and cut out 24 disks.
• Grease and line (if you like) 24 mini muffin tins. Place each pasty in a muffin tin and gently press it down and up the sides. It will only go up the sides a little bit. Cover and refrigerate for about 30 minutes.
• While the pastry is chilling, make your filling. In a medium sized skillet add the olive oil and red pepper. Cook over a high heat for a few minutes, then reduce heat to medium-low and cook for a further 5 minutes minutes or so. Add spinach and stir until wilted. Remove from heat.
• In a large bowl whisk the eggs and add the cream, salt and pepper. Whisk for a further minute or so.
• Preheat the oven to 425 degrees F. Remove the pastry casings from the fridge. Add a spoonful of the red pepper mixture to each one. Top with cheese and then pour over your egg mixture. This will go above the pastry casing, but don’t worry about that at all. Bake for about 7-8 minutes and then reduce the heat to 350 degrees F. Bake for a further 5 minutes. Remove from oven and lay on top of a wire rack.
• To remove the quiches from the pans,slide a knife around the edge of each quiche. Then gently use a fork to lift it out from the bottom. Lay them on the wire rack.
• These can be served straight away hot, or at room temperature.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Red Pepper & Spinach Bite Size Quiche

Amount Per Serving (1 mini quiche)

Calories 132 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 42mg14%

Sodium 122mg5%

Potassium 39mg1%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 526IU11%

Vitamin C 4mg5%

Calcium 46mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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