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Home Recipe Index Breakfast Egg Dishes

Bacon and Spinach Mini Quiches

5 /5
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Polly Conner
By: Polly ConnerPosted: 12/11/23Updated: 5/14/24

This post may contain affiliate or sponsored links. Please read our disclosure policy.

This Bacon and Spinach Mini Quiche recipe is the perfect make-ahead appetizer or brunch item! We’ll show you how to prep and freeze them ahead of time, or you can enjoy them straight from the oven. Much like our full-size Bacon and Spinach Quiche, everyone will ask you for this recipe.

Baked Bacon and Spinach Mini Quiche stacked up on a plate. this …


 

“Love these! Such a great brunch recipe.” ⭐️⭐️⭐️⭐️⭐️ – Becky

Table of Contents
  • Reasons You’ll Love This Mini Quiche Recipe
  • Ingredient Notes
  • Popular Mini Quiche Variations
  • Step-by-Step Instructions
  • Pro Tip: How to Make the Crust Fit
  • Freezing Instructions
  • Recipe FAQs
  • More Appetizer Ideas
  • Bacon and Spinach Mini Quiches

Reasons You’ll Love This Mini Quiche Recipe

  1. These mini quiches are a certified crowd-pleaser meal for a group. They are perfect for a pot-luck or when hosting a group in your home. We also love them as a Christmas breakfast idea.
  2. You can make them ahead by fully cooking them a few hours in advance or prepping them as a freezer meal.
  3. The ingredients are super simple, down-the-pipe ones you’ll recognize.
  4. You can also make a large quiche. Try our Spinach and Bacon Quiche if you don’t want to go the mini quiche route.

Ingredient Notes

Here are 6 main ingredients (not counting salt and pepper) you will need from the store:

Bacon and Spinach Mini Quiche recipe Ingredients laid out and labeled

Ingredient Notes:

  • Pie crusts – You can make your own pie crust or use store-bought to save time.
  • Bacon – Uncured is always best, so we get our bacon from here. You can cook bacon in the oven to save time.
  • Spinach – Fresh spinach only. You’ll want to really chop this up.
  • Swiss cheese – Gruyere cheese would be a delicious substitute.
  • Whole milk – You could also use heavy cream. I wouldn’t go lighter than whole milk though.

Popular Mini Quiche Variations

There are numerous popular filling options for mini quiches. Here are some ideas to inspire you:

    • Bacon and cheddar: Cooked and crumbled bacon with shredded cheddar cheese.

    • Mushroom and Swiss: Sautéed mushrooms combined with Swiss cheese.

    • Sundried tomato and feta: Chopped sundried tomatoes mixed with crumbled feta cheese.

    • Caramelized onion and Gruyère: Sweet caramelized onions combined with nutty Gruyère cheese.

Feel free to mix and match these fillings or come up with your own creative combinations.

Step-by-Step Instructions

Let’s walk through this mini quiche recipe together, before getting started. The printable recipe is below.

Prep

Preheat oven to 375°F. Spray a mini muffin tin with cooking spray and set aside.

Cut Crusts

Using a 3-inch biscuit cutter (or a jar if you don’t have one), cut out circles in your pie crusts that are about 3 inches across.

Wooden cutting board with pie crust circles on it next to a mini muffin pan that has been sprayed with oil. A few of the muffin tin cups already have pie crust circles pushed into them.

Place Crusts

Place them in them in tins and press down gently. Tip: cut a 1/2 slit into the side of the crust. Overlap the cut pieces so the crust fits into the tins more easily.

Pro Tip: How to Make the Crust Fit

It can be a little tricky to get the pie crust to fit into that small area. A trick I discovered was making a small slice into the circle. Then overlap the sliced pieces. Press and seal them together

Collage of three pictures showing a small circle piece of pie crust first with a slit cut into it, then with the pieces where the slit is overlapping, and then pushed into a mini muffin tin.

Fill Crusts

In each pie crust, sprinkle an equal amount of spinach, bacon, and cheese. The fillings will be all the way to the top.

Mini muffin pan with pie crust pushed in and spinach inside of it.
Mini muffin pan with pie crust pushed in with bacon, spinach on top.
Mini muffin pan with pie crust pushed in with bacon, spinach, and cheese inside.

Prepare Egg Mixture

In a glass measuring bowl with spout, whisk together the milk, eggs, salt and pepper.

Bacon, spinach, and cheese inside pie crust in a mini muffin tin with a mixing bowl of whisked eggs next to it.

Fill Cups with Egg Mixture

Slowly pour the mixture into pie shells until filled to the top. If a little spills over, it’s totally fine!

Empty Mixing bowl next to a mini muffin pan with bacon and spinach mini quiches ready to go in the oven.

Bake

Bake for about 20 minutes, or until the eggs are set in the middle. Out comes a taste of heaven.

Bacon and Spinach Mini Quiche stacked on plate with one mini quiche being held just above the stack.

Let them cool a bit and then serve them for breakfast, lunch, dinner, snacks, you name it. Your people will not complain.

Freezing Instructions

To prep mini quiches ahead and freeze for later, follow these freezing instructions.

To Freeze Mini Quiches:
Follow the cooking instructions and let the quiches cool completely. Place in an airtight freezer container or plastic bag and freeze.

To Prepare:
Microwave in 30-second increments until warmed through.

Baked Bacon and Spinach Mini Quiche in a single layer in a freezer bag to be frozen.

Recipe FAQs

Should I serve mini quiche warm or cold?

Quiche is delicious served at room temperature, or warm, but I’m partial to warm because the filling is creamier and the crust is soft and flaky. I do not suggest cold, however, because the crust is pretty hard straight out of the refrigerator and the eggs aren’t as creamy.

How do I reheat mini quiche?

To reheat mini quiche, you have a few options:

1.) Oven method: Preheat your oven to 350°F (175°C). Place the mini quiches on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat them in the oven for about 10-15 minutes or until they are heated through. Remove the foil during the last few minutes to allow the crust to crisp up if desired.

2.) Microwave method: This is a quicker option, but the crust may not be as crispy. Place the mini quiche on a microwave-safe plate and cover it with a microwave-safe lid or microwave-safe plastic wrap. Heat on high for about 30 seconds to 1 minute, depending on the wattage of your microwave. Check the temperature of the quiche to ensure it is heated throughout.

3.) Skillet or stovetop method: If you prefer a slightly crispy crust, you can reheat the mini quiche on a skillet or stovetop. Heat a non-stick skillet over medium-low heat and place the mini quiche on it. Cover the skillet with a lid to trap the heat and help warm the quiche evenly. Heat for about 3-5 minutes, flipping the quiche halfway through, until it is heated thoroughly.

Keep an eye on the quiches to avoid overcooking them. Check the internal temperature with a food thermometer, and when it reaches 165°F (74°C), they’re ready.

Can I make mini quiche without crusts?

Yes, you can make mini quiches without crust. Try our Cheddar Chive Egg Bites instead, which are basically crustless quiches.

How many mini quiche should I make per person?

As a general guideline, you can estimate around 2-3 mini quiches per person for appetizers or finger foods. If mini quiches are the main or only food item being served, you might want to increase the portion size and aim for 3-4 mini quiches per person. On the other hand, if there are many other appetizers or a full meal being served, you can reduce the number to 1-2 mini quiches per person.

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Baked Bacon and Spinach Mini Quiche stacked up on a plate.

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Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Baked Bacon and Spinach Mini Quiche stacked up on a plate.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Bacon and Spinach Mini Quiches

This Bacon and Spinach Mini Quiche recipe is the perfect make-ahead appetizer or brunch item! We’ll show you how to prep and freeze them ahead of time, or you can enjoy them straight from the oven. Everyone will ask you for this recipe.

Yield: 24 mini quiches 1x
Prep: 20 minutesCook: 20 minutesTotal: 40 minutes
Print Recipe Rate Pin for Later
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Units:
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Ingredients

  • 2 pie crusts
  • 10 ounces (about 7-8 pieces) uncured bacon, cooked and crumbled
  • 1 cup chopped baby spinach, packed
  • 1 cup finely chopped Swiss cheese
  • 3/4 cup whole milk
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Preheat oven to 375°F. Spray a mini muffin tin with cooking spray and set aside.
  2. Using a 3-inch biscuit cutter (or a jar if you don’t have one), cut out circles in your pie crusts that are about 3 inches across.
  3. Place them in them in tins and press down gently. Tip: cut a 1/2 slit into the side of the crust. Overlap the cut pieces so the crust fits into the tins more easily. 
  4. In each pie crust, place an equal amount of spinach, bacon, and cheese.
  5. In a a 2-cup or larger glass measuring cup with spout, whisk together the milk, eggs, salt and pepper. Mix together VERY well. 
  6. Pour mixture into pie shells until filled to the top.
  7. Bake for about 20 minutes, or until the eggs are set in the middle.

Freeze For Later: Follow the cooking instructions and let the quiches cool. Place in an airtight freezer container or plastic bag and freeze.

Prepare From Frozen: Microwave in 30 second increments until warmed through.


Notes/Tips

  • Make sure to use my trick to make the pie crust fit better into the muffin tins.
  • Pouring the egg mixture can be tricky. Do it very slowly. If it overflows, it will still be fine!
  • As a general guideline, you can estimate around 2-3 mini quiches per person for appetizers or finger foods. If mini quiches are the main or only food item being served, you might want to increase the portion size and aim for 3-4 mini quiches per person. On the other hand, if there are many other appetizers or a full meal being served, you can reduce the number to 1-2 mini quiches per person.
  • Quiche is delicious served at room temperature, or warm, but I’m partial to warm because the filling is creamier and the crust is soft and flaky. I do not suggest cold, however, because the crust is pretty hard straight out of the refrigerator and the eggs aren’t as creamy.
  • Tip: Did you know you can cook bacon in the oven?
  • You may like our full-size Spinach and Bacon Quiche or our 10-minute Spinach Cheddar Frittata instead. (Both are faster to make.)
© Author: Polly Conner
Cuisine: French Method: Baking

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A hand holding a bacon and spinach mini quiche on top and the bottom photo with a freezer bag of mini quiches.
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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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  1. Jessica K. says

    Posted on 1/5/25 at 6:37 pm

    So good! My husband and 11 yr old son loved it too. We also made sun dried tomato and feta which were also good.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/6/25 at 9:57 am

      Oooh, the sun dried tomato and feta ones sound delicious! Thanks for taking the time to leave a review Jessica!

      Reply
  2. Lucy says

    Posted on 1/22/24 at 1:48 pm

    Easy to make & a great breakfast item to have on hand in the freezer

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/22/24 at 4:53 pm

      Always good to have items on hand in the freezer! Glad you like this Lucy, thanks for leaving a review.

      Reply
  3. Becky says

    Posted on 2/14/23 at 12:38 pm

    Love these! Such a great brunch recipe.

    Reply
  4. Holly says

    Posted on 4/3/19 at 12:46 pm

    Have you ever made these without the crust? We are low gluten for a kiddo with eczema and I don’t really like pie crust 🙂

    Reply
    • Rachel says

      Posted on 4/5/19 at 9:07 am

      Hey Holly. I think you could totally make these just like I do the Cheddar Chive Egg Bites on our blog. Check out that recipe for cook times. Hope that helps!

      Reply

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A hand holding a bacon and spinach mini quiche on top and the bottom photo with a freezer bag of mini quiches.