These mini quiches are savory little bites packed full of hearty spinach, crispy bacon and sharp cheddar cheese.
Perfectly cooked crust, cheesy texture with hints of bacon and garlic, along with hearty spinach balanced with a tad of heat from the red pepper flakes. Gone in 3 or 4 bites.
In this recipe, feel free to mix up the cheese, veggie or (if you’re a vegetarian, leave the bacon out). Enjoy these at breakfast, brunch or as a fancy appetizer!
First, you mix all of your ingredients in a big bowl. Easy, right?
But let’s be honest. Making these was tough work, I tell ‘ya. I had to roll out the dough, cut a few circles and mix soooo many ingredients together.
And would you know, it baked for an ENTIRE 25 minutes? The nerve of these mini quiches. 🙂
Just kidding! Seriously the only part of this recipe you’ll sweat is making sure you have enough filling in each cup. If you follow this recipe exactly, you’ll have just enough to fill up every cup.
I rant and rave about the flexibility of them all the time. And while I often opt for the crustless versions – Kale, Artichoke & Ricotta, Quinoa & Kale, Spinach & Mushroom – the store-bought pie crust I used in this recipe is great, too.
I will absolutely make these again for a family party (which is what I did – a birthday BBQ to be exact!) or book club or work pot luck or Thanksgiving or girls brunch or New Years Eve Party or Super Bowl Party, oh the list is endless!
- 2 rolls of store-bought pie crust (+ some flour to sprinkle on the counter)
- 1/2 yellow onion, chopped
- 1 tablespoon olive oil
- 4 large eggs, beaten
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 garlic cloves, minced
- 3 cups extra sharp cheddar cheese, grated
- 4 slices bacon, cooked and chopped
- 1/8 teaspoon nutmeg
- 1/2 teaspoon red pepper flakes
- Salt and pepper
- In a medium pan over medium-low heat, saute the chopped onions in the olive oil until translucent. Keep an eye on this and stir occasionally as you do step #2 and #3.
- Spray a mini cupcake pan liberally with cooking spray.
- Sprinkle flour on a smooth, hard surface (like a kitchen counter or island!). With a rolling pin that’s also sprinkled with flour, roll out the pie crust (do 1 at a time) until it’s slightly thinner. Then take a mini-cupcake liner and trace along it with a paring knife. Repeat until you have enough crust for all your mini quiches then press into the pan.
- Preheat the oven to 375 degrees. Put your crust-lined pan into the fridge as you mix the ingredients (crust likes to be cold when baked).
- In a large mixing bowl, mix the beaten eggs with spinach, garlic, cheddar cheese, bacon, nutmeg and red pepper flakes. Sprinkle in salt and pepper to your liking (I used about 1/8 teaspoon of each).
- Remove the chilled crust from the fridge and fill up each cup with quiche filling (about 1-1/2 heaping teaspoons each).
- Bake for 22-25 minutes or until the edges of the crust and tops of the quiche are lightly brown.
- Let cool, then use a fork to wedge out of the pan. Serve warm or cold.