Awesome Mini Spinach Quiche Bites

Total Time
Prep 25 mins
Cook 20 mins

These are wonderful to serve as an appetizer and I have done so many times at my get togethers, everone loves these! to save even more time you can purchase the ready-made small tart shells and the recipe may be doubled if desired.

Ingredients Nutrition


  1. Set the oven to 375 degrees.
  2. On a lightly floured surface, with a 1-1/2-inch biscuit cutter, cut out 12 rounds from the thawed pie crust.
  3. Press each of the rounds into the bottom, and up the sides of ungreased mini muffin cups.
  4. Repeat with the second pie crust.
  5. In a skillet, cook the bacon until brown and very crisp; drain.
  6. Add in the onions to the same skillet with the bacon drippings, cook for 5 minutes, or until tender, stirring constantly; drain.
  7. Place the onions in a medium bowl.
  8. Crumble the bacon into small pieces, and add in with the cooked green onion.
  9. Add in the eggs to the bacon and onions; beat well.
  10. Stir in the cream, salt, nutmeg and the Parmesan cheese.
  11. Add in the squeezed spinach; mix well to combine.
  12. Divide the mixture evenly into crust-lined cups.
  13. Bake for 20-25 minutes, or until puffed and golden brown.
  14. Cool in pan on wire rack for 10 minutes.
  15. Loosen quiches from pan with tip of knife.
  16. Serve warm or cool.
  17. Store in the refrigerator.


Most Helpful

These are definely "awesome"! I brought them for a work party today, and everyone loved them (YAY!). I did use phyllo dough instead of regular pie crust. Otherwise, made exactly as directed. THANKS! :-)

Photo Momma October 21, 2009

I made this last night and it turned out great! I didn't have any green onions, so I used finely chopped regular onion instead. Also, I used Heavy Cream instead of half-and-half. I used 3 eggs and 3/4 cup cream, and yielded 18 quiches in a regular sized muffin pan. I used a glass to cut out 3" circles of pie dough.

Chris M. Wilson November 03, 2006

These are great, and they look so apetising. I don't have mini muffin tins, so I used standard ones I just didn't fill them all the way up the sides, which made 18 quiches. I used semi skimmed milk instead of cream, to reduce calories a little and gouda instead of the parmesan, as I didn't have any. All the flavours blend really well together. It didn't state in the recipe what to do with the cheese listed in the ingredients so I mixed it in with everything else, before dividing it. Thanks for sharing! :) (Dec 4, 2004) *Update* I forgot to add that these freeze well and can just be defrosted in the fridge overnight. Reheat covered in a medium hot oven if required, approx 15 minutes.

-Sylvie- July 30, 2005

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