This post is sponsored by Honeysuckle White, but all thoughts and opinions are my own. Thank you for supporting the brands that help make White Kitchen, Red Wine possible!
Tender ground turkey, melty cheese, and custardy eggs are neatly wrapped in flaky pastry crusts to make my delicious Turkey, Havarti, and Spinach Mini Quiches. Despite being designed as an easy grab-and-go breakfast option, these muffin tin quiche cups are fancy enough for company!
A Note About Honeysuckle White
Friends, I’m so excited to announce that I’ve partnered up with the good folks over at Honeysuckle White, who's turkeys are raised by family farmers!
I have always been a huge fan of ground turkey as a lighter alternative to ground beef, ground pork, and sausage, so it’s a huge honor to work with a company that is dedicated to providing the best quality meat.
Honeysuckle White birds are responsibly raised without any antibiotics and no added hormones or steroids, by independent family farmers. That means I can not only feel good about feeding their products to my family, but I can also feel great about supporting American agriculture at its finest.
Next time you’re looking to make a healthy swap for ground meat, consider the option of lean, high-protein ground turkey. It makes for a perfect substitute in just about any recipe, including meatballs, meatloaf, tacos, and more! And when you do, make sure to reach for Honeysuckle White to ensure the best, juiciest flavor.
Why This Breakfast Is The Best
Now that school is back in session, breakfast always feels like an afterthought to the mad dash of bodies hustling to get out the door. While smoothies are always a great option for a portable meal, now that the weather is starting to cool off, I wanted something a little heartier.
These individual quiche muffins are my newest obsession! Aside from being utterly delicious, this mini quiches recipe is:
- Quick & Easy. Prep a whole week’s worth of breakfast in just 30 minutes!
- Endlessly Versatile. Whether you have picky eaters in the house or just don’t want to get bored by eating the same breakfast every day, making a dozen mini quiches means you can adjust your fillings to fit your needs.
- Wholesome & Nutritious. Made with a base of protein-rich eggs and lean ground turkey plus a generous dose of leafy greens, these mini breakfast quiche are the perfect fuel for your family.
- Meal-Prep & Freezer-Friendly. While you can absolutely eat them fresh from the oven if you’re hosting a brunch, these egg quiche muffins can be refrigerated for up to 5 days or frozen for up to 2 months. A hearty and satisfying breakfast will never be far from reach!
Turkey, Havarti, & Turkey Mini Quiche Ingredients
You don’t need much to make this easy mini quiches recipe. Here’s what to grab:
- Honeysuckle White Ground Turkey - I typically reach for 85% lean, 15% fat, but feel free to choose whichever ground turkey works best for you.
- Olive Oil - Just your regular cooking oil will do fine here.
- Eggs - If possible, reach for organic, humanely raised, and cage-free eggs for the best flavor.
- Milk - Any percentage of milkfat will do. You can also swap in non-dairy milk if needed.
- Havarti Cheese - I love mild, melty havarti, but feel free to swap in your favorite cheese instead.
- Spinach - I used fresh baby spinach, but you can easily swap in frozen spinach instead. You’re also welcome to try different leafy greens here like arugula, kale, or chard.
- Hashbrowns - Frozen hashbrowns are a staple in my freezer, and they add a lovely bit of carby goodness to these quiche bites.
- Salt & Pepper - For seasoning.
- Paprika & Red Pepper Flakes - For a bit of warmth. Feel free to amp up the heat by opting for hot paprika instead of sweet or adding more red pepper flakes to the mix.
- Chives - For a bit of color on the plate.
- Pie Crusts - Feel free to use pre-made frozen pie crusts you get from the store to make life easy. You can also make your own pie crusts from scratch if you prefer!
One of the best things about these quiche cupcakes is that you don’t need any fancy equipment to make them. Here’s what to grab:
- Muffin Tin - I used a standard-sized muffin tin, but you can go extra small for mini quiche appetizers or use a jumbo muffin tin for larger individual quiches.
- Mixing Bowl
- Measuring Cups & Spoons
- Biscuit Cutter - You can also swap in a cup or a bowl that’s slightly bigger than the muffin tin wells.
How To Make Mini Quiches
These mini spinach quiche come together with almost no fuss. Here’s how to make them:
Step 1: Brown Turkey with olive oil. Season with salt, pepper, and paprika and continue cooking until the ground turkey is cooked through and to an internal temperature of 165 degrees.
Step 2: Add Veggies. Add in the chopped spinach, and frozen shredded hash browns. Stir for about 5 minutes until the spinach is wilted and set aside.
Step 3: Prep. Preheat the oven then prepare the crust by rolling it out and cutting it into rounds.
Step 4: Parbake. Gently place one round piece of pie crust into each space in the muffin tins. Bake for 5 minutes while you prepare the filling.
Step 5: Make Custard. Whisk together eggs, shredded cheese, red pepper flakes, and the turkey spinach mixture.
Step 6: Fill each parbaked crust ¾ of the way up with the egg mixture.
Step 7: Bake filled quiche for 15-17 minutes.
Step 8: Serve. Remove and allow to cool slightly, and top with chives. Enjoy!
Swaps & Substitutions
While I think these egg quiche cups are delightful, there’s always room for customization. Here are a few variations to consider:
- Dairy-Free - Use plant-based milk and opt for a dairy-free pie crust recipe.
- Gluten-Free - Opt for a gluten-free pie crust, or swap in extra hash browns as your crust.
- Different Cheeses - Try other melty cheeses like cheddar, pepperjack, gouda, or mozzarella. You can also try salty, crumbly cheeses like feta or cotija.
The great thing about quiche is that you can’t really go wrong! Mix and match flavors to your heart’s content, just being sure to keep the custard ratio the same and your mix-ins around the same quantity as called for in the original.
Did you come up with an amazing mini egg quiche combo the world should know about? Let me know in the comments below or tag me in your social media posts (@whitekitchenredwine) so I can cheer you on!
FAQs & Tips
Do I need to cook my veggies before putting them in my mini egg quiches? Yes, you should always cook your vegetables before putting them in your quiche. Why? Because most veggies have a high water content, and as they cook, they expel the water. If you don’t cook them before adding them to your quiche, the water will leach into the custard and cause it to break.
What veggies go with quiche? That’s entirely up to you! I love asparagus, broccoli, cauliflower, sweet potatoes, onions, shallots, leeks, spinach, kale, chard, bell peppers… the options are nearly endless. Experiment and find what you like best!
Storage: Baked quiche can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. To reheat, defrost overnight in the fridge, then bake at 350F in your oven or toaster oven for about 10 minutes, or until heated through.
If you’re serving breakfast, mini quiche go great with all your favorites like:
- Hashbrowns or home fries
- Fruit salad
- Green salad
They also make for excellent passed hors d’oeuvres if you make them in a mini muffin tin!
More Tasty Breakfast/Turkey/Make-Ahead Recipes
If you tried my recipe for Turkey, Havarti, & Spinach Mini Quiche, please be sure to ⭐️⭐️⭐️⭐️⭐️ rate it and comment below!
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Havarti Spinach Mini Quiches with Ground Turkey
- ½ lb Honeysuckle White Ground Turkey
- 1 tablespoon olive oil
- 4 eggs
- ¼ cup milk
- ½ cup shredded Havarti cheese
- 2 cups chopped spinach
- ½ cup shredded hashbrowns
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- Pinch of red pepper flakes
- 2 tablespoon chives
- 2 frozen pre-made pie crusts
- First brown the ground turkey by heating the olive oil over medium high heat in a large skillet.
- Sprinkle salt, pepper, and paprika over the turkey and continue cooking until there is no more pink and ground turkey is fully cooked through.
- Add in the chopped spinach, and frozen shredded hash browns. Stir for about 5 minutes until the spinach is wilted and set aside.
- Preheat the oven to 350 degrees then prepare the crust.
- Roll out 2 frozen pie crusts and using a large round cookie cutter (or even a small bowls!), cut rounds that are just larger than the cups in the muffin tins.
- Gently place one round piece of pie crust into each space in muffin tins (this will make 12 or 24).
- Bake these for 5 minutes while you prepare the filling.
- In a large mixing bowl, whisk together eggs, shredded cheese, red pepper flakes, and the turkey spinach mixture.
- Remove the par baked crusts from the oven and fill each with the egg mixture, filling them ¾ of the way up.
- Return them to the oven and bake for 15-17 minutes.
- Remove and allow to cool slightly, and top with chives for serving!