How to Video
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 uncured bacon, cooked and crumbled (about 7-8 pieces)
- 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
Instructions
- 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 a 2-cup or larger glass measuring cup with spout, 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.
Freezer Instructions
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.)
Nutrition
Serving: 1 mini quiche | Calories: 86 kcal (4%) | Carbohydrates: 1 g | Protein: 6 g (12%) | Fat: 6 g (9%) | Cholesterol: 37 mg (12%) | Sodium: 243 mg (11%) | Fiber: 0.04 g | Sugar: 0.4 g
If you make this, please leave a review and rating letting us know how you liked this recipe!