Mini Quiches with Spinach and Bacon
Mini quiches are the ultimate crowd-pleaser! They’re savory, flavorful, and bite-sized, making them perfect for brunches, holiday gatherings, or even meal prepping for busy mornings. The combination of crispy bacon, tender spinach, and creamy eggs baked in a buttery crust is simply irresistible.
My family loves these mini quiches because they’re easy to grab and customize. You can serve them warm, at room temperature, or even chilled, and they’re just as delicious. Whether you’re entertaining or whipping up a quick breakfast, these quiches will have everyone asking for seconds!
Questions I Often Get Asked About This Recipe
Q: Can I use store-bought pie crust?
A: Absolutely! Store-bought pie crust works perfectly for this recipe and saves time.
Q: Can I make these mini quiches without bacon?
A: Yes! You can skip the bacon or replace it with cooked sausage, diced ham, or even vegetarian options like mushrooms or bell peppers.
Q: How do I store leftover quiches?
A: Store them in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Q: Can these quiches be frozen?
A: Yes! Once baked and cooled, place them in a freezer-safe bag or container. Reheat straight from the freezer at 350°F (175°C) for 15–20 minutes.
Q: Can I make these gluten-free?
A: Certainly! Use a gluten-free pie crust or bake the filling in greased muffin tins without any crust for a crustless version.
What You Need to Make Mini Quiches with Spinach and Bacon
For the Crust:
- 1 package refrigerated pie crusts (or homemade crust)
For the Filling:
- 6 slices bacon, cooked and crumbled
- 1 cup fresh spinach, chopped
- 4 large eggs
- ½ cup heavy cream
- ½ cup whole milk
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
How to Make Mini Quiches with Spinach and Bacon
- Prepare the Crusts: Roll out the pie crust and use a round cutter to cut circles slightly larger than your muffin tin wells. Press the dough circles into the wells of a greased muffin tin.
- Prepare the Filling: In a mixing bowl, whisk together eggs, heavy cream, milk, garlic powder, onion powder, salt, and pepper. Stir in crumbled bacon, chopped spinach, cheddar cheese, and mozzarella cheese.
- Assemble and Bake: Preheat your oven to 375°F (190°C). Spoon the filling into each crust-lined muffin tin, filling about three-quarters full. Bake for 18–22 minutes, or until the centers are set and slightly golden.
- Cool and Serve: Let the mini quiches cool in the pan for 5 minutes before transferring them to a serving plate. Enjoy warm or at room temperature!
Tips for Perfect Mini Quiches
- Pre-Cook Spinach: Sauté the spinach for a few minutes to remove excess moisture, preventing soggy quiches.
- Use a Muffin Tin Liner: If you’re not using crust, line your muffin tin with parchment paper or silicone liners to prevent sticking.
- Get Creative with Fillings: Try swapping spinach and bacon for diced ham, mushrooms, or even roasted veggies for endless flavor combinations.
- Test for Doneness: Insert a toothpick into the center of a quiche—if it comes out clean, they’re ready!
- Serve with a Side: Pair these mini quiches with fresh fruit or a side salad for a complete meal.
Reader Reviews
⭐⭐⭐⭐⭐ “I made these for a brunch party, and they disappeared in minutes! So easy and delicious.” – Emily
⭐⭐⭐⭐⭐ “Perfect for my meal prep! I reheated them all week for breakfast, and they stayed so tasty.” – Sarah
⭐⭐⭐⭐ “I love how customizable this recipe is. I added mushrooms, and it was fantastic!” – Mike
⭐⭐⭐⭐⭐ “The flaky crust and creamy filling are such a great combo. My kids loved them!” – Rachel
⭐⭐⭐⭐⭐ “These mini quiches are my new favorite snack. Great for on-the-go!” – Anna
Printable Recipe
Mini Quiches with Spinach and Bacon
These Mini Quiches with Spinach and Bacon are the perfect bite-sized brunch or snack. With a buttery crust and creamy filling, they’re flavorful, versatile, and easy to make!
Ingredients
- For the Crust:
- 1 package refrigerated pie crusts (or homemade crust)
- For the Filling:
- 6 slices bacon, cooked and crumbled
- 1 cup fresh spinach, chopped
- 4 large eggs
- ½ cup heavy cream
- ½ cup whole milk
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
Instructions
Prepare the Crusts:
- Roll out the pie crust and use a round cutter to cut circles slightly larger than your muffin tin wells. Press the dough circles into the wells of a greased muffin tin.
Prepare the Filling:
- In a mixing bowl, whisk together eggs, heavy cream, milk, garlic powder, onion powder, salt, and pepper. Stir in crumbled bacon, chopped spinach, cheddar cheese, and mozzarella cheese.
Assemble and Bake:
- Preheat your oven to 375°F (190°C). Spoon the filling into each crust-lined muffin tin, filling about three-quarters full. Bake for 18–22 minutes, or until the centers are set and slightly golden.
Cool and Serve:
- Let the mini quiches cool in the pan for 5 minutes before transferring them to a serving plate. Enjoy warm or at room temperature!
Check Out Some Of Our Other Recipes / Crafts
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If You Enjoyed This Recipe, Please Share!
If you loved these Mini Quiches with Spinach and Bacon as much as we do, share the recipe with your friends and family! Post it on your favorite social media platform, pin it for later, or send it to someone who loves a good brunch dish. I’d love to hear about your quiche adventures—don’t forget to tag me so I can see your creations!
