Mini Spinach Quiches

5 from 2 votes

These mini spinach quiches are perfect for a brunch party! Made with your favorite store-bought pie crust, spinach, bacon, cheese and a rich egg filling. It's super easy to make!

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Breakfast

Cuisine: American

Servings: mini quiches

Calories: 95kcal

Author: Tania

Equipment

Ingredients

3 to 4 slices bacon
8 ounces frozen chopped spinach thawed and excess water squeezed
2 cloves garlic, minced
3 large eggs
¼ cup half-and-half or heavy cream
Kosher salt and pepper to taste
2 store-bought refrigerated pie crusts I use Pillsbury brand, each 14-ounce box comes with two crusts
½ cup shredded cheese of your choice use your favorite, I used Swiss
Cooking oil spray for the muffin pan

Instructions

Preheat oven to 375 degrees F.
Cook the bacon on a skillet over medium heat. Drain excess fat on a paper towel and dice it into small pieces.
Wipe off some of the bacon fat from the skillet, leaving behind about 1 to 2 tablespoons on the skillet. Over medium heat, sauté the spinach (thawed and excess water squeezed out) for about 2-3 minutes. Then, chop into smaller pieces. Set aside.
In a bowl or measuring cup with a spout, whisk the eggs along with heavy cream or half-and-half, ¼ teaspoon Kosher salt and a few grinds of black pepper.
Roll out the pie dough. Cut smaller rounds from the pie dough to fit each cavity in the muffin pan. I cut mine to 2.5 inches in diameter (use a round cookie cutter), and they fit perfectly. Lightly spray the muffin with cooking oil spray and. Lightly press the dough against the sides and bottom.
Evenly divide the shredded cheese, cooked bacon, and cooked spinach into each crust. Then, pour the egg mixture evenly across. Do not overfill.
Bake for about 23 to 25 minutes until golden brown and cooked through. Let cool for 5 minutes (it will start deflating a bit as it cools). Serve and enjoy!

Notes

Muffin pan: Use a mini muffin pan (linked in recipe card), and if possible, get a dark-colored one.
Pie crust: I use 2 store-bought pie crusts (usually from 1 standard 14-ounce pie crust package). Keep it cold in the fridge until you need to use it.
The Pillsbury brand has a “mini pie crust” version. I’ve never used it myself, but could be a great convenient alternative.
Make ahead: Bake as directed and cool completely. Refrigerate in a container for up to 2 days. Reheat in a preheated 350 degree F oven for 5 to 8 minutes.
Freezing: Bake as directed and cool completely. Freeze in containers for up to 2 months. To reheat, bake from frozen for about 13 to 15 minutes at 350 degrees F.

Spinach quiche variations:

Just spinach and shredded cheese
Spinach and feta (or goat cheese)
Spinach and a protein ( cooked bacon, turkey bacon, crumbled sausage, ham, prosciutto)
Spinach and bell peppers, or other veggies

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition