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Best Spinach, Bacon & Cheese Mini Quiche Recipe

Spinach, Bacon & Cheese Mini Quiche

These flaky mini quiches combine crisp bacon, wilted spinach, savory onion, shredded cheese, and creamy egg custard in tender pastry shells. The recipe makes 24 delicious bites for breakfast, brunch, parties, or meal prep.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 50 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Pastry and Filling
  • 2 crusts Refrigerated 9-inch pie crusts, or approximately 24 mini tart shells
  • 6 slices Bacon, cooked crisp and finely crumbled
  • 5 ounces Fresh baby spinach, chopped
  • 1/2 cup Onion, finely diced
  • 1 cup Shredded sharp cheddar, Swiss, or Gruyère
Custard
  • 6 Large eggs
  • 1 cup Half-and-half
  • 1/2 teaspoon Fine salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/8 teaspoon Ground nutmeg, optional
Cooking
  • 1 tablespoon Butter or reserved bacon fat, for sautéing

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and thoroughly grease a 24-cup mini-muffin pan.
  2. Cook the bacon until crisp, drain it, cool it, and finely crumble it.
  3. Sauté the onion in butter or reserved bacon fat for 3–4 minutes, until softened. Add the chopped spinach and cook briefly, just until wilted, then remove from the heat and cool slightly.
  4. Cut the pie crusts into rounds large enough to line the mini-muffin cups, then press the dough into the greased cups.
  5. Divide the crumbled bacon, spinach mixture, and shredded cheese among the pastry shells.
  6. Whisk the eggs, half-and-half, salt, pepper, and optional nutmeg together until smooth. Pour the custard into each cup, filling only about three-quarters full.
  7. Bake for 18–22 minutes, until the centers are set and the tops are lightly golden. Rest the mini quiches for 5 minutes before removing them from the pan.

Notes

Press excess moisture from the spinach before adding it to the filling. For cleaner pastry shells, chill the filled pan for 10–15 minutes before baking. To freeze, cool completely, freeze in a single layer, then reheat from frozen at 325°F (165°C) until hot.