There’s nothing like a meat pie for breakfast…I mean, hello delicious! I’m on a “small bites” kick lately because, well, frankly, I want a taste of everything, and the smaller portions make it easier to do just that. These mini beef and spinach quiches are perfect for entertaining and also for breakfast on the go. You can make them ahead of time and freeze them– then pop them into the oven when you need breakfast on the run. And, you can swap out whatever kinds of veggies or cheese you want– I personally am a fan of ground beef and sharp cheddar, but brie is rich and fabulous– or swiss cheese, or a combination that suits your fancy.
What’s also great about these is that because the little pie shells are pre-made and frozen, you can make individual quiches or an entire party portion!
Feel free to change up the seasoning of the ground beef as well– for a Mexican twist, add taco seasoning to the beef and swap out the spinach for roasted chiles, or if you’ve got Greek on the brain, keep the Spinach and add feta. The options are limitless! This is another one of the recipes I’ve developed while on my tour with The Georgia Beef Board. Stay tuned for more delish while I’m on the road for National (and Georgia) Beef Month!
- 1 pound ground beef
- 1/2 sweet onion diced
- 2 cups spinach chopped (fresh or frozen- if frozen, cook and drain)
- 1 cup grated sharp cheddar cheese
- 12 eggs
- 3/4 cup heavy cream
- 1 tsp smoked paprika
- 1 tsp garlic powder
- pinch of kosher salt plus more to taste
- 1 tsp ground black pepper
- Mini frozen pie shells
- Saute ground beef and onion until beef is cooked through.
- Add spinach and stir until wilted.
- Add smoked paprika, garlic powder and salt.
- Drain fat from pan and set aside.
- Whisk eggs and cream together, add pinch of kosher salt and ground black pepper.
- Set out mini pie shells and first spoon some cheddar on bottom of shell, then a spoonful of beef/onion/spinach mixture.
- Pour egg on top and then sprinkle with a little more cheddar
- Bake at 375 for 12-15 minutes until egg is cooked through.
- If making individual portions, one egg with 2 Tb cream is about the perfect amount per mini pie shell.