Mar 22

Mini Spinach Breakfast Quiche

Mini Spinach Quiche

Last week I mentioned that I had a great brunch recipe to share with you that would be perfect for Easter, but you don't have to wait until then to give these tasty mini spinach quiche a try! They're fantastic any time, and you can easily customize them based on your favorite flavor combinations.


I chose to fill these with a spinach and bacon combination, and my kids loved them so much that I was barely able to snap a picture before they devoured them all!

Easter Brunch Idea

Starting with Great Value refrigerated crescent roll dough for the crust means that you can spend less time in the kitchen and more time relaxing with your family. Plus the small size means they bake up much more quickly than a full-size quiche, as well.

Mini Quiche

You simply press the crescent roll dough triangles into greased muffin cups, making sure to pinch any holes closed tightly. They're then filled with the mixture of eggs, sautéed bacon and onions, spinach, sour cream and mozzarella cheese -- super easy and totally delicious.

Mini Spinach Quiche

Aren't they cute? And they're surprisingly filling, so you really don't need to prepare a ton of other food along with them.

Mini Spinach Quiche

Yield: 16 mini quiche

Mini Spinach Quiche

Ingredients:

  • 2 cans Great Value refrigerated crescent roll dough
  • 1/4 cup onions, chopped
  • 3 slices bacon, chopped
  • 3 eggs
  • 1 cup sour cream
  • 1 (9 oz.) package frozen chopped spinach, thawed and well drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • pinch of nutmeg
  • 1 cup mozzarella cheese

Instructions:

  1. Preheat oven to 350 degrees.
  2. Sautee chopped bacon and onions in a skillet until the onions are translucent and the bacon is cooked through and allow to cool.
  3. Whisk the eggs well, and then stir in the sour cream, spinach, salt, pepper, nutmeg, and the cooked and cooled bacon and onion mixture. Fold in the mozzarella cheese.
  4. Spray 16 muffin cups with cooking spray or grease with butter, and press one triangle of crescent roll dough into each cup, sealing any holes, to form the crusts. Then fill each crust to the top with the egg mixture.
  5. Bake at 350 degrees for approximately 20 minutes, until the crust is browned and a knife inserted in the center comes out clean.
  6. Serve warm.

http://unsophisticook.com/mini-spinach-quiche/




Mini Spinach Breakfast Quiches

While I think I prefer these mini spinach quiche warm from the oven, they're still very good cold, making them a great grab-n-go breakfast option. No fork necessary!

Disclosure: I received compensation from Ralcorp and The Motherhood for the time and effort spent creating this post. However, my participation in this program is voluntary and my opinions are my own -- always have been, always will be.

by Tara | 18 comments

{ 18 comments… read them below or add one }

Jen @ Jen's Favorite Cookies March 22, 2013 at 9:32 pm

Okay, this is FULL-ON my kind of breakfast! So easy and fun!
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Miss @ Miss in the Kitchen March 22, 2013 at 11:07 pm

These look fantastic! I have been meaning to make quiche and I love that you made these with crescent dough!
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Cassie | Bake Your Day March 24, 2013 at 9:17 pm

I love quiche. Great idea, Tara!

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Sommer@ASpicyPerspective March 25, 2013 at 10:25 am

So darn cute!
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marly March 26, 2013 at 8:33 pm

This looks like it would be so easy to veganize. I love recipes like that. Thanks so much for the inspiration!
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Brenda @ a farmgirl's dabbles March 26, 2013 at 11:05 pm

What perfect bites – so pretty, and I love the flavors!
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Whitney @ The Newlywed Chefs March 27, 2013 at 9:24 pm

Simple and delicious!

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Chung-Ah | Damn Delicious March 28, 2013 at 3:21 am

These are too stinking cute! Love that it’s so easy to make too.
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Audrey October 30, 2013 at 10:45 pm

Hi, I would love to try this recipe. Would puff pastry work for this recipe? I can’t find crescent roll dough in my local grocery store.

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Sarah November 11, 2013 at 10:41 am

What a great idea! I don’t have a mini muffin pan. How would the cooktime change if I were to use a conventional muffin pan?
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Steph November 12, 2013 at 11:40 pm

Sarah, I don’t think a mini-muffin pan was used. Looking at the pictures- it seems as though a regular/conventional muffin pan was used, you can tell because it has 12 wells. If your muffin pan is the same, you can use it without adjusting the times I’m sure.

I own a mini-muffin pan, which has 24 wells.

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Tara November 13, 2013 at 9:07 am

You are so right, Stephanie! I was thinking of my Spicy Walnut Brie Tarts when I answered. Disregard my other comment, Sarah — I’m going to go delete it. You should make the recipe as written. Thanks!

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Anna November 12, 2013 at 6:07 pm

Great Idea for my upcoming Bunco party! Thanks!!!
http://www.pinterest.com/annavil/my-cooking/

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Michelle December 6, 2013 at 9:05 pm

What size of muffin pan does this require?

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Tara December 6, 2013 at 10:24 pm

It just uses a regular muffin pan, Michelle.

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Abbie January 18, 2014 at 2:32 pm

Can you prepare the day before and cook the next morning?

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Tracy Noland February 9, 2014 at 8:55 pm

I absolutely loved this dish! The recipe was so easy to follow, I’m awful at cooking/baking, I always seem to find a way to mess it up, but not this time! I baked these for a Hospitality Ministry meeting at my church and they all loved them <3 I substituted cinnamon for nutmeg and used red onions instead because I didn't have yellow – that gave a stronger onion taste but it was still good! I'll make it again closer to recipe, its now a staple of mine

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rose April 6, 2014 at 6:08 pm

This looks great for Atkins diet but without the crust.

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