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golden mini quiches arranged on a white platter in a wide horizontal shot, flaky crusts and fluffy egg centers flecked with spinach and bacon, garnished with chives, soft natural light, shallow depth of field, landscape orientation

Mini Quiches

Savory egg and cheese and spinach custard baked until set in flaky pastry cups.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 quiches
Ingredients Method Notes

Ingredients
  

  • 1 refrigerated pie crust
  • 4 eggs
  • 0.5 cup heavy cream
  • 0.75 cup shredded gruyere
  • 0.5 cup chopped spinach
  • 0.25 cup diced cooked bacon

Method
 

  1. Preheat oven to 375°F and grease a 12-cup mini muffin tin.
  2. Cut rounds from the pie crust and press into each cup.
  3. Whisk eggs and cream, then stir in gruyere, spinach, and bacon.
  4. Pour the filling into each crust until three-quarters full.
  5. Bake 18 to 22 minutes until set and golden.
  6. Cool 5 minutes, then lift out and serve warm.

Notes

These reheat beautifully, so bake a batch the day before and warm them at 300°F.