Introduction:
There’s something irresistible about the smell of freshly baked quiches drifting through the air, evoking memories of cozy Sunday brunches at Grandma’s house. Mini quiches with spinach and bacon capture the essence of those cherished moments, offering a perfect balance of savory and comforting flavors. These bite-sized delights are the ideal choice for any occasion—from casual family get-togethers to relaxed breakfasts at home. The crispy bacon, earthy spinach, and creamy egg custard wrapped in a golden crust create a timeless combination that’s always a crowd-pleaser. Let’s dive into the recipe for these tasty little treats!
Ingredients:
1 pre-made pie crust (or homemade if preferred)
6 large eggs
1 cup whole milk
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
1/2 cup cooked spinach (fresh or frozen, well-drained)
1/2 cup cooked and crumbled bacon (about 6 slices)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
Instructions:
Prepare the Oven:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with mini muffin liners or lightly grease each cup with butter or cooking spray to prevent sticking.
Roll Out the Pie Crust:
On a lightly floured surface, roll out your pie crust. Using a round cutter or a glass, cut out circles that are slightly larger than the muffin tin cups. Press each circle of dough into the muffin tin, shaping it to fit the bottom and sides. Set aside.
Prepare the Filling:
In a large mixing bowl, whisk together the eggs, whole milk, and heavy cream until fully combined. Stir in the shredded cheddar cheese, spinach, and crumbled bacon. Season with salt, pepper, garlic powder, and onion powder if desired.
Fill the Quiche Cups:
Pour the egg mixture into each pie crust-lined cup, filling each one nearly to the top. Be careful not to overfill, as the quiches will puff up slightly while baking.
Bake the Mini Quiches:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the quiches are set in the center and lightly golden on top. A toothpick inserted into the center should come out clean.
Cool and Serve:
Allow the mini quiches to cool in the tin for about 5 minutes before removing them. Serve warm with your favorite side dishes or enjoy them as a standalone snack.
Tips for Serving and Storing:
Serving Suggestions:
These mini quiches pair wonderfully with a fresh garden salad, a tangy vinaigrette, or a side of roasted potatoes. For a touch of sweetness, serve them with seasonal fruit or a light fruit compote. For brunch, they go perfectly alongside a glass of freshly squeezed orange juice or a cup of coffee.
Storing Leftovers:
Leftover mini quiches can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for about 30 seconds or warm them in the oven at 350°F (175°C) for 10 minutes until heated through.
Freezing:
To freeze, place the cooled quiches on a baking sheet and freeze them for about an hour. Once frozen, transfer them to a freezer bag or airtight container. When you’re ready to enjoy them, simply bake from frozen at 350°F (175°C) for 15-20 minutes or until heated through.
Variants:
Vegetarian Mini Quiches:
Skip the bacon and add more veggies like mushrooms, bell peppers, or zucchini for a vegetarian-friendly version. You can also swap in feta or goat cheese for a tangier flavor.
Cheese Variations:
Experiment with different cheeses, such as Swiss, Gruyère, or mozzarella, to create new flavor profiles. Each cheese will add its own unique touch to the custard filling.
Gluten-Free Option:
For a gluten-free version, use gluten-free pie crusts or make a crustless quiche by simply pouring the filling into a greased muffin tin.
Spicy Kick:
Add a bit of heat by incorporating some chopped jalapeños or red pepper flakes into the filling, making it the perfect dish for spice lovers.
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