Tiny Spinach Quiches

"These little quiches are just the right size for appetizers. Easy to make ahead and reheat if necessary."
 
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photo by mary winecoff photo by mary winecoff
photo by mary winecoff
Ready In:
55mins
Ingredients:
9
Yields:
24 tiny quiches
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ingredients

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directions

  • Roll out one half of pie crust.
  • Using 2 1/2-inch cookie cutter, cut out 12 rounds.
  • Press rounds down into a miniature muffin cup, pressing excess against the sides.
  • Repeat for the other pan with the other crust.
  • Drain spinach and squeeze dry if necessary.
  • Cook bacon and drain.
  • Add onions to bacon drippings and cook until softened.
  • Beat eggs in a bowl with crumbled bacon and cooked onion.
  • Add half and half, cheese, salt and nutmeg.
  • Mix in drained chopped spinach, coating spinach well.
  • Fill quiche pastry with spinach mixture.
  • Bake at 375F for 20-25 minutes or until set.
  • Cool in pan for 5 minutes then loosen with a knife blade.
  • Serve warm.

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Reviews

  1. Fanged Menace
    These are super-nomsome. Several will happily disappear into each person present in their vicinity. I took them to my weekly foodie potluck, and they were vacuumed up within minutes of my arrival. I used veggie bacon (Morningstar) because I'm too lazy to fuss with real bacon.
     
  2. cookin mama
    Okay, and easy, but didn't get raves.
     
  3. Annette1
    These are great little appetizers.Quick and easy and delicious. Everyone raved about them.
     
  4. riffraff
    These are fabulous. I left out the bacon and doubled the onion. We really enjoyed the flavor of the quiche and the crust was perfect.
     
  5. mary winecoff
    Quick and easy and good! I used a refrigerated pie crust. I also made these ahead of time and just reheated them for the party. Thanks! Will definitely use this recipe again.
     
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