Mini spinach quiches with bacon! These are made with store-bought pie crust, so it's quick and easy to make. Baked in a mini muffin tin.
Preheat oven to 375 degrees F.
Cook the bacon on a skillet over medium heat. Drain on a paper towel and then crumble it.
Heat some olive oil on a skillet over medium high heat. Cook the spinach with the garlic until very little moisture remains, stirring, about 2-3 minutes. Set aside.
In a bowl, whisk the eggs, heavy cream or half-and-half, 1/4 teaspoon salt and a few grinds of black pepper. Set aside.
Unroll the pie dough. Cut smaller rounds from the pie dough to fit each hole in the mini muffin tin. I cut mine to 2.5 inches in diameter (I used a cookie cutter), and they fit my mini muffin tin perfectly. Line the muffin tin with the cut out dough rounds.
In each muffin tin cup, add a little bit of cheese, spinach, bacon crumbles, and egg mixture. Don’t overfill.
Bake for about 22-25 minutes until golden brown and cooked through. Let cool for 5 minutes. It will start deflating a bit. Enjoy!