Recipe by Everettrj
"Bite-size mini quiches packed with flavor and nutrition. They can be filled with a variety of your favorite meats, cheeses, and veggies, but spinach and crab are a favorite in our family! Serve warm topped with a dollop of sour cream and salsa or just alone as a great portable and easy breakfast."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
finely diced onion
1 (10 ounce) package
fresh spinach, chopped
milk, or as needed
shredded sharp Cheddar cheese
shredded Asiago cheese
grated Parmesan cheese
salt and ground black pepper to taste
imitation crab meat, finely chopped
I made this for dinner, my family loves to have breakfast items for dinner. I used real crab because I had some left after Superbowl Sunday. They were really tasty, perfect blend of flavors. Next time I will probably use larger muffin cups if I am making them for a meal. The miniature ones are appetizer size.
This was Ok but i found it rather bland.
We used a full size muffin tin, so I doubled the eggs milk and cheese and followed the recipe after that. My daughter (13) made most of it and the flavor was good and it was easy. We will make this again.
Incredibly DELISH! I think I am one of the first to try these or rate them anyway...I used REAL crab meat and O..M..G! This is the 2nd time I've made these now.I made these as appetizers for a gathering and I got rave reviews...loved by all- they were fabulousoooo! Thx! Great recipe! =0)
This was OUT OF THIS WORLD GOOD! Like others I used the big muffin pan and it made 6 perfect size quiche! I added mushrooms, red and green bell peppers and garlic. I also used 1% milk and low fat cheese because we are dieting. These were so easy to make!
I Made these for Thanksgiving breakfast.. I only had a 12 cup muffin pan and my family ate them all up and requested for me to make more.. I didn't change anything in the recipe and they were awesome.. I did however use imitation crab meat and it was still great!!!! Well be making again very soon!!!.. Thank you
I was cleaning out my pantry this weekend and came across a couple cans of crab meat that I felt needed to get used up. Mostly because I am not sure what century I put them into the pantry to begin with! When I saw this recipe I knew I had to try it so the cans stayed out on the counter until Sunday morning. Sunday morning rolled around and within no time at all, these little guys popped out of the oven. Such an easy recipe (my favorite kind on Sunday mornings) to put together. I have to confess, I used collard greens because the market was out of spinach (how is that even possible?) and I used heavy cream instead of milk because I had some that needed to be used up. None the less, these little guys were really easy to throw together, looked great and tasted wonderful. This recipe is a keeper and I know I will be making these little guys again in the future soon. Thanks for sharing.
These were very good. I used a full size muffin pan. I used the same measurements, but added 2 extra egg-white and used a total of about 1-1/4 c imitation crab meat. I used more cheddar in place of the asiago cheese and I also threw in some green onions... I only used one so next time I will add more and maybe I'll add a little more cheese next time too. Overall, very good and I will be making them again, but with a few more changes in an attempt to make it 5 stars. :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Spinach and Crab Quiche
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 52
Find out what to cook for your next BBQ.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a tasty, reduced-fat spinach and Cheddar quiche.
See how to make this quick-and-easy brunch classic.
See how to make this easy, top-rated spinach quiche.