Bacon and Spinach Mini Quiches
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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.
“Love these! Such a great brunch recipe.” ⭐️⭐️⭐️⭐️⭐️ – Becky
Reasons You’ll Love This Mini Quiche Recipe
- These mini quiches are a certified crowd-pleaser. They are perfect for a pot-luck meal or when hosting a group in your home.
- You can make them ahead by fully cooking them a few hours in advance or prepping them as a freezer meal.
- The ingredients are super simple, down-the-pipe ones you’ll recognize.
- 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 ingredients you will need:
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:
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- Bacon and cheddar: Cooked and crumbled bacon with shredded cheddar cheese.
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- Mushroom and Swiss: Sautéed mushrooms combined with Swiss cheese.
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- Sundried tomato and feta: Chopped sundried tomatoes mixed with crumbled feta cheese.
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- 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.
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
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.
Prepare Egg Mixture
In a glass measuring bowl with spout, whisk together the milk, eggs, salt and pepper.
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!
Bake
Bake for about 20 minutes, or until the eggs are set in the middle. Out comes a taste of heaven.
Let them cool a bit and then serve them for breakfast, lunch, dinner, snacks, you name it. Your people will not complain.
Freezer 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.
Recipe FAQs
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.
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.
Yes, you can make mini quiches without crust. Try our Cheddar Chive Egg Bites instead, which are basically crustless quiches.
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.
Want More Make Ahead Breakfast Ideas?
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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.
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
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Instructions
Make It Now:
- Preheat oven to 375°F. Spray a mini muffin tin with cooking spray and set aside.
- 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.
- 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.
- In each pie crust, place an equal amount of spinach, bacon, and cheese.
- In a medium mixing bowl, whisk together the milk, eggs, salt and pepper. Mix together VERY well.
- Pour mixture into pie shells until filled to the top.
- 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!
Love these! Such a great brunch recipe.
★★★★★
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 🙂
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!