Mini Spinach Bacon Cheese Quiches Recipes

SPINACH BACON QUICHE

Steps:

• In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake at 400° for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.

MINI BACON QUICHES

Steps:

• Preheat the oven to 350˚. Roll out 1 sheet of pie dough on a lightly floured surface until very thin and about 14 inches in diameter. Cut out 12 rounds with a 2 3/4- to 3-inch cookie cutter. Repeat with the remaining sheet of pie dough. Press the rounds firmly into each cup of a 24-cup mini-muffin pan (preferably nonstick). Lightly prick the bottoms and sides with a fork.
• Bake the crusts until lightly browned, 12 to 15 minutes. Let cool slightly.
• Meanwhile, cook the bacon in a small skillet over medium heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain, then finely chop. Whisk the eggs, heavy cream and a pinch each of salt and pepper in a bowl until well combined.
• Sprinkle the bacon in the bottom of each crust. Fill with the egg mixture and top with chives. Bake until just set, about 15 minutes (it's OK if some egg leaks through the pastry). Let cool 10 minutes, then remove from the pan.

MINI SPINACH, BACON, CHEESE QUICHES

Steps:

• In a skillet over medium heat cook the onions in bacon grease OR olive oil until tender.
• Add spinach and seasonings and stir. Turn heat up to medium high to cook off spinach moisture. This will take only a couple of minutes; you want spinach just wilted and still bright green.
• Remove from heat and stir in bacon. Allow to cool for at least 10 minutes.
• Combine cheeses in a large bowl.
• Add eggs and stir until well blended.
• Add cooled spinach mixture. Stir to combine.
• Divide mixture evenly among 10 lightly greased muffin cups. Fill other two empty cups 1/2 full of water (to allow for even cooking).
• Bake at 350 for 40 minutes until filling is set.
• Let stand for 10 minutes, then run a thin knife around edges to release.
• Serve warm.

MINI BACON QUICHES

Steps:

• Sprinkle each pastry crust with 1 teaspoon flour; place floured side down on a lightly floured surface. Cut 12 circles from each crust, using a 2-1/2 in. round biscuit cutter. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray; set aside., In a small bowl, combine the remaining ingredients. Spoon about 1 tablespoon of mixture into each prepared crust. Bake at 400° for 14-18 minutes or until filling is set. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

SPINACH, BRIE & BACON MINI QUICHE

Steps:

• Preheat oven to 350 degrees F; spray a 12-cup muffin tin with non-stick cooking spray and set aside. In a medium-size bowl, whisk eggs together with milk, half & half, salt & pepper; set aisde. In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside. Wash spinach well and pat dry; chop into small pieces and set aside. Using a hand-held grater, grate onion and brie cheese. Add spinach, bacon, onion, and brie to egg mixture and blend well. Roll out refrigerated pie crust and cut in 3 inch circles; line muffin tins with pie crust. Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set. Allow to cool for 5 minutes before serving. *Note, you may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.

MINI BACON QUICHE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place bacon slices in a single layer on a bacon rack or foil-lined, rimmed baking sheet, making sure they do not overlap.
• Bake in the preheated oven until browned and crisp, 10 to 11 minutes. Remove from the pan and drain bacon slices on a paper towel-lined plate.
• Increase the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with some of the rendered bacon fat.
• Saute onion and garlic in a little bacon fat over medium heat until translucent, about 5 minutes. Remove from the heat.
• Beat milk, eggs, and cream in a mixing bowl with an electric mixer until fluffy. Add spinach, Cheddar cheese, and the cooked onion mixture. Season with salt and pepper and mix with a spatula to combine.
• Make a ring of bacon by running a slice around the sides of each muffin cup. Scoop egg mixture into the center of each bacon ring.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 15 minutes.