Bacon and Spinach Mini Quiches
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Indulge in the irresistible combination of bacon, spinach, eggs, and cheese with this mouthwatering Mini Quiche recipe! These delectable bites are perfect for breakfast, brunch, or as a delightful appetizer.
“Love these! Such a great brunch recipe.” ⭐️⭐️⭐️⭐️⭐️ – Becky
Reasons You’ll Love This 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.
Check out how seriously simple these ingredients are…
- Pie crusts – You can make your own or use store bought. I 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.
- Salt and pepper
How to Make Mini Quiches
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 3 inches across.
Place them in the min tins and press down gently.
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
Make the Quiche Filling
In each pie crust, sprinkle an equal amount of spinach, bacon, and cheese. The fillings will be all the way to the top.
In a glass measuring bowl with spout, whisk together the milk, eggs, salt and pepper.
Slowly pour the mixture into pie shells until filled to the top. If a little spills over, it’s totally fine!
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 Meal 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.
Microwave in 30 second increments until warmed through.
How are mini quiches different from regular quiches?
The main difference is their size. Mini quiches are smaller and typically served as bite-sized quiches. They are easier to handle and offer a convenient, portion-controlled option for serving.
Can I make mini quiches ahead of time?
Yep! Mini quiches are great for preparing ahead of time. You can make the pastry crust and filling in advance, assemble the quiches, and then refrigerate them until ready to bake. This makes them perfect for gatherings where you want to minimize last-minute prep.
Can I freeze mini quiches?
Yes, you can freeze mini quiches. After baking and cooling them completely, place them in an airtight container or freezer bag and freeze them for up to 3 months.
Want More Make Ahead Breakfast Ideas?
Foolproof make-ahead breakfast recipes that will help you start the morning the right way.
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 and Spinach Quiches
What’s better than a bacon, spinach and egg quiche? Mini quiches, of course. Bite. Sized. Happiness.
- 2 pie crusts
- 10 ounces (about 7–8 pieces) uncured bacon, cooked and crumbled
- 1 packed cup baby spinach, chopped
- 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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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.
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!
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