Spinach, Brie & Bacon Mini Quiche

Recipe by Egglands Best
READY IN: 40mins
YIELD: 12
UNITS: US

INGREDIENTS

Nutrition
  • 5
    Eggland’s Best eggs
  • 14
    cup fat-free half-and-half
  • 14
  • 12
    cup brie cheese, shredded
  • 14
    small onion, shredded
  • 1
    cup fresh spinach leaves, washed & diced
  • 4
    slices turkey bacon, cooked & crumbled
  • 14
    teaspoon salt
  • 14
    teaspoon pepper
  • 2
    refrigerated pie crusts
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DIRECTIONS

  • 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.
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