Mini Spinach Quiches

These mini spinach quiches are perfect for a brunch party! Made with your favorite store-bought pie crust, spinach, bacon, cheese and a rich egg filling. It's super easy to make!

📝 Ingredients

• 3 to 4 slices bacon
• 8 ounces frozen chopped spinach (thawed and excess water squeezed)
• 2 cloves garlic, minced
• 3 large eggs
• 1/4 cup half-and-half or heavy cream
• Kosher salt and pepper to taste
• 2 store-bought refrigerated pie crusts (I use Pillsbury brand, each 14-ounce box comes with two crusts)
• 1/2 cup shredded cheese of your choice (use your favorite, I used Swiss)
• Cooking oil spray (for the muffin pan)

👨‍🍳 Instructions

1. 1Preheat oven to 375 degrees F.
2. 2Cook the bacon on a skillet over medium heat. Drain excess fat on a paper towel and dice it into small pieces.
3. 3Wipe off some of the bacon fat from the skillet, leaving behind about 1 to 2 tablespoons on the skillet. Over medium heat, sauté the spinach (thawed and excess water squeezed out) for about 2-3 minutes. Then, chop into smaller pieces. Set aside.
4. 4In a bowl or measuring cup with a spout, whisk the eggs along with heavy cream or half-and-half, ¼ teaspoon Kosher salt and a few grinds of black pepper.
5. 5Roll out the pie dough. Cut smaller rounds from the pie dough to fit each cavity in the muffin pan. I cut mine to 2.5 inches in diameter (use a round cookie cutter), and they fit perfectly. Lightly spray the muffin with cooking oil spray and. Lightly press the dough against the sides and bottom.
6. 6Evenly divide the shredded cheese, cooked bacon, and cooked spinach into each crust. Then, pour the egg mixture evenly across. Do not overfill.
7. 7Bake for about 23 to 25 minutes until golden brown and cooked through. Let cool for 5 minutes (it will start deflating a bit as it cools). Serve and enjoy!