Spinach Brie Bacon Mini Quiche Recipes

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MINI BACON QUICHES



Mini Bacon Quiches image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 24 mini bacon quiches

Number Of Ingredients 7

1 14-ounce package refrigerated pie dough (2 sheets)
All-purpose flour, for dusting
4 slices bacon
4 large eggs
1/4 cup heavy cream
Kosher salt and freshly ground pepper
Chopped fresh chives, for topping

Steps:

  • Preheat the oven to 350˚. Roll out 1 sheet of pie dough on a lightly floured surface until very thin and about 14 inches in diameter. Cut out 12 rounds with a 2 3/4- to 3-inch cookie cutter. Repeat with the remaining sheet of pie dough. Press the rounds firmly into each cup of a 24-cup mini-muffin pan (preferably nonstick). Lightly prick the bottoms and sides with a fork.
  • Bake the crusts until lightly browned, 12 to 15 minutes. Let cool slightly.
  • Meanwhile, cook the bacon in a small skillet over medium heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain, then finely chop. Whisk the eggs, heavy cream and a pinch each of salt and pepper in a bowl until well combined.
  • Sprinkle the bacon in the bottom of each crust. Fill with the egg mixture and top with chives. Bake until just set, about 15 minutes (it's OK if some egg leaks through the pastry). Let cool 10 minutes, then remove from the pan.

SPINACH, BRIE & BACON MINI QUICHE



Spinach, Brie & Bacon Mini Quiche image

Categories     Sponsor

Number Of Ingredients 10

5 Eggland's Best eggs
1/4 cup fat-free half & half
1/4 cup skim milk
1/2 cup brie cheese, crumbled
1/4 small onion, shredded
1 cup fresh spinach leaves, washed & diced
4 slices turkey bacon, cooked & crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
2 refrigerated pie crusts

Steps:

  • 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.

SPINACH, BRIE & BACON MINI QUICHE



Spinach, Brie & Bacon Mini Quiche image

Make and share this Spinach, Brie & Bacon Mini Quiche recipe from Food.com.

Provided by Egglands Best

Categories     Savory Pies

Time 40m

Yield 12

Number Of Ingredients 10

5 Eggland's Best eggs
1/4 cup fat-free half-and-half
1/4 cup skim milk
1/2 cup brie cheese, shredded
1/4 small onion, shredded
1 cup fresh spinach leaves, washed & diced
4 slices turkey bacon, cooked & crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
2 refrigerated pie crusts

Steps:

  • 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.

SPINACH, BRIE, AND BACON MINI QUICHE



Spinach, Brie, and Bacon Mini Quiche image

Categories     Vegetarian     Brie     Bacon     Spinach     Pastry

Yield 12 servings

Number Of Ingredients 10

5 large Eggland's Best eggs
1/4 cup fat-free half-and-half
1/4 cup skim milk
1/2 cup Brie cheese, crumbled
1/4 small onion, shredded
1 cup fresh spinach leaves, washed and diced
4 slices turkey bacon, cooked and crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
2 refrigerated pie crusts

Steps:

  • Preheat oven to 350°F; spray a 12-cup muffin tin with nonstick cooking spray and set aside.
  • In a medium-size bowl, whisk eggs together with milk, half-and-half, salt and pepper; set aside.
  • 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.
  • Tip
  • You can also replace refrigerated pie crust with puff pastry dough or even breadstick dough. Simply roll out your dough of choice and follow the cooking instructions on the package if any pre-baking is required, then follow recipe instructions.
  • Garnish with your favorite fresh herbs.
  • Nutrition Information
  • Serving size: 1 serving
  • Calories: 147
  • Fat: 9g (57% calories from fat)
  • Cholesterol: 86mg
  • Sodium: 245mg
  • Total Carbohydrate: 10g
  • Dietary Fiber: trace
  • Protein: 5g

MINI SPINACH, BACON, CHEESE QUICHES



Mini Spinach, Bacon, Cheese Quiches image

A delicious, crust-free mini quiche perfect to use when you have a little leftover bacon and fresh spinach. Choose good quality cheeses freshly grated (I used Beecher's Marco Polo in place of mozzarella and Parmesano-Reggiano) and these will be even better. Prep time is if you are using leftover bacon.

Provided by griffjs

Categories     Breakfast

Time 55m

Yield 10 mini-quiches, 3-4 serving(s)

Number Of Ingredients 11

3 slices bacon, crisply cooked and crumbled
1 tablespoon bacon grease or 1 tablespoon olive oil
1/4 cup onion, diced
5 ounces fresh spinach, chopped
1/8 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
15 ounces ricotta cheese
8 ounces mozzarella cheese, shredded
1 cup parmesan cheese, grated
3 eggs

Steps:

  • In a skillet over medium heat cook the onions in bacon grease OR olive oil until tender.
  • Add spinach and seasonings and stir. Turn heat up to medium high to cook off spinach moisture. This will take only a couple of minutes; you want spinach just wilted and still bright green.
  • Remove from heat and stir in bacon. Allow to cool for at least 10 minutes.
  • Combine cheeses in a large bowl.
  • Add eggs and stir until well blended.
  • Add cooled spinach mixture. Stir to combine.
  • Divide mixture evenly among 10 lightly greased muffin cups. Fill other two empty cups 1/2 full of water (to allow for even cooking).
  • Bake at 350 for 40 minutes until filling is set.
  • Let stand for 10 minutes, then run a thin knife around edges to release.
  • Serve warm.

SPINACH AND BACON QUICHE



Spinach and Bacon Quiche image

A friend of mine made this, and I just had to have the recipe. And it is the best tasting quiche I have had in years. Never any complaints when I make it. Great for a fall/winter dinner with a cup of soup.

Provided by Lindalou

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 8

Number Of Ingredients 11

¾ pound sliced bacon
1 (9 inch) single refrigerated pie crust
6 eggs, beaten
1 ½ cups heavy cream
salt and ground black pepper to taste
2 dashes Worcestershire sauce
5 dashes hot pepper sauce, or to taste
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 ½ cups shredded Cheddar cheese
½ cup chopped green onion
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
  • Fit the pie crust into a 9-inch pie dish, and set aside.
  • In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
  • Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 505.6 calories, Carbohydrate 14.3 g, Cholesterol 240.5 mg, Fat 41.5 g, Fiber 2 g, Protein 19.8 g, SaturatedFat 20.1 g, Sodium 743.6 mg, Sugar 0.9 g

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