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Perfect Mini Quiches

These delightful bite-sized mini quiches are easy to make, filled with creamy eggs, savory bacon, and rich cheese, making them a perfect choice for brunch or snacks.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Appetizer, Brunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 sheets refrigerated pie crusts, thawed 14.1 oz each
  • 1 can Non-stick cooking spray (or butter)
For the filling
  • 6 large eggs
  • 1.5 cups half-and-half
  • 0.75 cup finely shredded Gruyère cheese divided
  • 0.5 cup crumbled cooked beef bacon
  • 0.25 cup finely chopped fresh spinach squeezed dry
  • 2 tablespoons finely chopped fresh chives optional
  • 0.5 teaspoon fine sea salt
  • 0.25 teaspoon freshly ground black pepper
  • 1 pinch freshly grated nutmeg

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin (or two) with cooking spray.
  2. Unroll the thawed pie crusts on a lightly floured surface. Cut out 24-30 circles using a 3-inch round cutter. Re-roll any scraps to get more.
  3. Press each pastry circle into the muffin cups gently. Prick the bottoms with a fork and chill the crusts in the refrigerator for 15-20 minutes.
Mixing the Filling
  1. In a large bowl, whisk together all 6 eggs until combined. Then add the 1 ½ cups half-and-half and whisk gently.
  2. Stir in the ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of nutmeg. Whisk it all until smooth.
  3. Fold in ½ cup shredded Gruyère cheese, ½ cup crumbled bacon, ¼ cup squeezed dry spinach, and optional chives if you fancy.
Baking
  1. Remove the chilled crusts. Stir the filling, then carefully ladle it into each pastry cup, filling them two-thirds to three-quarters full.
  2. Sprinkle the reserved ¼ cup Gruyère cheese over each filled quiche.
  3. Bake in the preheated oven for 25-30 minutes, until they turn golden brown and puff up slightly, with just a slight wobble in the center.
  4. Cool the quiches in the muffin tin for 5-10 minutes, then move them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

These mini quiches are great leftovers! Store in the fridge for about 3-4 days. You can freeze them as well.