Lunch couldn’t be cuter with these mini quiche baked in a cupcake tin. This recipe uses chopped, fresh spinach and tomatoes, but you can add whatever diced, fresh vegetables you have on hand. Makes 10 cup-quiche. 1 refrigerated pie crust, thawed All-purpose flour, for dusting your work surface ½ cup chopped, fresh spinach ½ cup → Hungry for more?
I'm Chef Danielle, cooking instructor, food stylist and food writer. I'm teaching you the tips, tools and techniques you need to make cooking simple. I'll bring out your inner chef and introduce you to the kitchen!
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