Flaky or crispy on the bottom, fluffy and savory on top—these mini quiches are perfect for meal prep, brunch, or on-the-go fuel!
The recipe:
Preheat oven to 375°F. Grease a 12-cup muffin tin.
Prepare your crust by cutting the puff pastry or pie crust into rounds, press into muffin cups.
In a skillet over medium heat, cook chopped bacon until crispy. Remove and set aside.
Drain excess bacon fat, then sauté green onions and spinach in the same pan for 2–3 minutes until wilted. Let cool slightly.
In a bowl, whisk eggs with salt, pepper, and milk (if using).
Stir in cooked bacon & sautéed veggies. Pour egg mixture into each muffin cup over the crust, filling 3/4 full, then sprinkle in your cheese.
Bake for 18–20 minutes or until eggs are set and tops are golden.
Let cool slightly before removing from pan. Store in fridge up to 4 days or freeze for later. Enjoy!! xx
Mini Quiche Bites
Ingredients
- 6 large eggs
- 4 strips cooked bacon chopped
- 1/2 cup shredded cheddar cheese
- 1/3 cup chopped green onions
- 1 cup chopped spinach fresh or lightly sautéed
- Salt & pepper to taste
- Optional: 2 tbsp milk or cream for extra fluff
- One 9-inch sheet or round of puff pastry or pie crust rolled and cut into 12 small circles
Instructions
- Preheat oven to 375°F. Grease a 12-cup muffin tin.
- Prepare your crust by cutting the puff pastry or pie crust into rounds, press into muffin cups.
- In a skillet over medium heat, cook chopped bacon until crispy. Remove and set aside.
- Drain excess bacon fat, then sauté green onions and spinach in the same pan for 2–3 minutes until wilted. Let cool slightly.
- In a bowl, whisk eggs with salt, pepper, and milk (if using).
- Stir in cooked bacon & sautéed veggies. Pour egg mixture into each muffin cup over the crust, filling 3/4 full, then sprinkle in your cheese.
- Bake for 18–20 minutes or until eggs are set and tops are golden.
- Let cool slightly before removing from pan. Store in fridge up to 4 days or freeze for later. Enjoy!! xx
