These mini quiche tarts are great: equally at home in at brunch, as hors d’oeuvres, or as a kid-friendly after-school snack or main dish. Even better: they’re packed with spinach and bacon! Yum!
If you’re trying to eat healthier, simply replace the crust with mini silicone baking cups. Once baked, pop the quiche bites out of the silicone cups and enjoy!
What you need:
- 2 pie crusts (store-bought or homemade)
- 2 T. olive oil
- 1 medium onion
- 10 oz. frozen spinach, thawed and squeezed dry
- 3 eggs
- 1 c. half-and-half
- 1 c. shredded Italian cheese blend
- 3 slices bacon, cooked crisp
- 1 t. pepper
- 1/2 t. salt
- 1/2 t. nutmeg
- rolling pin (if using homemade pie crust)
- 2 24-cup mini muffin pans
- medium skillet and spoon
- large bowl and whisk
- measuring cups and spoons
- cutting board and knife
- 2 1/2″ round cookie cutter
Time: 20 minutes prep + 13-18 minutes baking.
Serves: Makes 48 mini quiche tarts.
Multiplying the recipe: Yes.
Mini Quiche Tarts:
If using homemade pie crust, roll out the dough into a 10″ round.
For both crusts: Preheat oven to 350F. Spray or grease the wells of the mini muffin pans. Using a 2 1/2″ round cookie cutter, cut out 48 rounds, re-rolling scraps as necessary. Place each round in a well of the mini muffin pans.
Heat the olive oil in a medium skillet on medium-high heat. Add the onion and cook until lightly browned, 5-6 minutes. Add the spinach and stir. Remove from heat.
In a large bowl, whisk together the eggs, half-and half, cheese, spinach mixture, and remaining ingredients. Use a small measuring spoon (1/2 T. worked well) to fill each crust-lined well of the muffin tins.
Bake the mini quiche tarts for 13-18 minutes, until the egg is set and the pie crust is lightly browned. Serve.