Mini Bacon, Spinach, and Egg Quiches
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Here is a quick little video to show you how it all comes together.
Roll out that pie crust and use a circular biscuit cutter to make about 2 inch wide circles. Place them gently in a greased mini muffin tin and press down, being careful to not tear them.Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Mini Bacon, Spinach, and Egg Quiches
What’s better than a bacon, spinach and egg quiche? Mini quiches, of course. Bite. Sized. Happiness.
Ingredients
- 2 pie crusts
- 1/2 pound uncured bacon, cooked and crumbled
- 1 packed cup baby spinach, chopped
- 1 cup finely chopped Swiss cheese
- 1 cup whole milk
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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Instructions
- Preheat oven to 375°F. Spray a mini muffin tin with cooking spray and set aside.
- Using a round biscuit cutter (or a glass or jar if you don’t have one), cut out circles in your pie crusts that are about 2 inches across.
- Place them in the min tins and press down gently.
- 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.
- Pour mixture into pie shells until filled to the top.
- Bake for about 20 minutes, or until the eggs are set in the middle.
Notes/Tips
Freezer Meal Instructions
To Freeze:
Follow the cooking instructions and let the quiches cool. Place in an airtight freezer container or plastic bag and freeze.
To Prepare:
Microwave in 30 second increments until warmed through.
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!