This recipe for Mini Spinach and Bacon Quiches is so easy…. you will never buy the commercial mini quiches again…. for a fraction of the cost you can have delicious mini quiches… perfect for a party or a snack while watching the game….
You can make these ahead a number of ways…. since they’re so easy to make…. I assemble everything except I add the egg/milk mixture just before I bake them…. they come out perfect every time. You can also freeze them after totally assembling them (including the egg mixture).. freeze them in the greased muffin tin until solid, then turn out and store in an airtight container in the freezer. When ready to use, place in a greased muffin tin... thaw for about 30 minutes and bake.
Some Quick Tips:
I use bagged frozen chopped spinach… I personally like it better than the cartons… this way I can take only what I need each time… I found it has saved me quite a bit.
After thawing the spinach… I put the spinach in my mini chopped to chop it even finer… it’s easier to handle when adding it to the quiches.
I cook my bacon in the oven… I posted the instructions a while ago… go to that post for tips on making bacon in the oven.
I cook the bacon until it’s cooked through… but not ultra crisp… I like it to be a little pliable still.
Chop the bacon in a mini chopper to get it into very small pieces… which is much easier to handle.
I also chop my onion in the mini chopper to get it finely chopped.
I use finely shredded Artisan Blend Swiss and Gruyere from Sargento for the cheese.
The easiest way to get the egg/milk mixture into the mini quiches without a mess and to make them uniform…. use a measuring teaspoon to pour it into the quiche…. each mini quiche takes 2 teaspoons of egg mixture.
Each piece of pie crust will make about 14 mini quiches.
I have a set of 3 biscuit cutters…. the middle size (approximately 2 ¼ inch) is perfect for cutting out the pie crust.
Try these…. you’ll love them!
Recipe: Mini Spinach and Bacon Quiches
All you need:
1 package refrigerated pie crust (2 sheets), softened as directed
2 strips of bacon, cooked and finely chopped
¼ of a small onion, finely chopped
1 cup finely shredded Sargento Artisan Blend Swiss and Gruyere cheese
½ cup frozen chopped spinach, chopped again in the mini chopper
½ cup milk
Cooking spray to grease the mini muffin tins (butter flavor preferred)
All you need to do:
Preheat the oven to 375 degrees F.
Lightly spray the mini muffin tin (I do this even though it is a non-stick pan… to ensure they don’t get stuck). Set aside.
Beat the eggs with the milk and set aside.
Lightly dust a flat surface with flour.
Carefully unroll one of the pie crusts.
Using the biscuit cutter cut the pie crust into rounds.
Gently push the pie crust rounds into the mini muffin tin.
Add a small amount of the chopped onion to each.
Add a small amount of the chopped bacon to each.
Add a small amount of spinach to each.
Add a small amount of the shredded cheese to each.
Add a little more bacon to the top of each (will make the mini quiches look pretty).
Add 2 teaspoons of the egg/milk mixture to each quiche.
Bake at 375 degrees for 25 minutes until set.
Cool for 2-3 minutes in the pan, then turn out and arrange on a serving dish.
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