These cute little mini spinach quiche filled with spinach and bacon are a delicious and filling brunch idea! They’re also very tasty cold, making them an excellent on the go breakfast option…
Last week I mentioned that I had a great brunch recipe to share with you that would be perfect for Mother’s Day, 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 frozen spinach and bacon combination that my kids adored. Yes, folks, apparently adding bacon is the key to getting them to eat more greens — sneaky nutrition as its best… I was barely able to snap a picture before they devoured them all!
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Easy Mini Spinach Quiche Recipe
Which is fine with me, because making another batch is easy-peasy. Starting with 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.
You simply press the crescent roll dough triangles into greased muffin cups, making sure to pinch any holes closed tightly. Then you fill each cup to the top with the mixture of eggs, sautéed bacon and onions, spinach, sour cream and mozzarella cheese — super simple and totally delicious. Even my kids could make this recipe all on their own…
A few tips for yummy and attractive mini quiche:
- Try baking your bacon in the oven ahead of time for perfectly cooked bacon with less mess! Dice what you need for the quiche and serve the remainder alongside them.
- If you’ve been freezing your excess spinach, this is a great recipe to use it up! Just substitute nine ounces of your own frozen spinach for the store bought package.
- When forming the crusts, place the shortest point of the crescent roll in the bottom of each muffin tin cup. Then wrap the long side around the top of the cup and seal any holes. This makes for the prettiest and neatest quiche crusts!
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. Bacon and fresh fruit would be perfect!
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PinIngredients
- 2 cans Great Value refrigerated crescent roll dough
- 1/4 cup onions, chopped
- 3 slices cooked bacon, diced
- 3 eggs
- 1 cup sour cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- generous pinch of ground nutmeg
- 1 (9 oz.) package frozen chopped spinach, thawed and well drained
- 1 cup mozzarella cheese
Instructions
- Preheat the oven to 350 degrees.
- Sautee chopped bacon and onions in a skillet until the onions are translucent and the bacon is cooked through. Drain off any excess bacon grease and allow to cool.
- Whisk the eggs well, and then whisk in the sour cream, salt, pepper, and nutmeg. Fold in the cooked and cooled bacon and onion mixture and mozzarella cheese.
- 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 with about 3 tablespoons of the egg mixture.
- Bake at 350 degrees for approximately 20 minutes, until the crust is browned and a knife inserted in the center comes out clean. Serve warm.
While I think I prefer these mini spinach quiche warm from the oven, they’re still very tasty cold, making them a great on the go breakfast option. No fork necessary!
Updated from the archives — originally posted in March 2013
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flipthyhouse says
November 9, 2018 at 8:58 pmPerfect breakfast!
★★★★★
v8web says
February 7, 2018 at 10:48 pmSimple and Delicious!
Sara says
January 10, 2018 at 5:16 amDo these freeze well?
Tara @ Unsophisticook says
January 10, 2018 at 7:56 amHi Sara! I haven’t actually frozen them, but I’d imagine they should freeze well so long as you let them cool completely before doing so.
Yumvilla says
October 18, 2017 at 10:30 amDelicious and Simple !
MEAL5 says
May 31, 2017 at 9:50 pmPerfect breakfast!
quick cooking video says
May 7, 2017 at 10:05 pmLove that it’s so easy to make too.
MsS says
December 6, 2014 at 5:24 pmCan you make these ahead of time?
Tara @ Unsophisticook says
March 21, 2016 at 8:10 amThey’re definitely best warm from the oven, but they’re quite good cold, as well. Another alternative is to make the filling the evening before, to save a bit of time. Just give it a stir before filling the crescent roll cups.
Melody says
November 20, 2014 at 8:29 pmLooks amazing!! Thank you so much for sharing this. Would it be possible to make the mixture and store it refrigerated overnight? Thanks again!
rose says
April 6, 2014 at 6:08 pmThis looks great for Atkins diet but without the crust.
Tracy Noland says
February 9, 2014 at 8:55 pmI 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
Abbie says
January 18, 2014 at 2:32 pmCan you prepare the day before and cook the next morning?
Michelle says
December 6, 2013 at 9:05 pmWhat size of muffin pan does this require?
Tara @ Unsophisticook says
December 6, 2013 at 10:24 pmIt just uses a regular muffin pan, Michelle.
Anna says
November 12, 2013 at 6:07 pmGreat Idea for my upcoming Bunco party! Thanks!!!
http://www.pinterest.com/annavil/my-cooking/
Sarah says
November 11, 2013 at 10:41 amWhat 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?
Steph says
November 12, 2013 at 11:40 pmSarah, 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.
Tara @ Unsophisticook says
November 13, 2013 at 9:07 amYou 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!
Alison says
October 20, 2014 at 11:32 amI have two mini-muffin tins that are just 12 holes each, so it is a possibility.
Audrey says
October 30, 2013 at 10:45 pmHi, 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.
Chung-Ah | Damn Delicious says
March 28, 2013 at 3:21 amThese are too stinking cute! Love that it’s so easy to make too.
Whitney @ The Newlywed Chefs says
March 27, 2013 at 9:24 pmSimple and delicious!
Brenda @ a farmgirl's dabbles says
March 26, 2013 at 11:05 pmWhat perfect bites – so pretty, and I love the flavors!
marly says
March 26, 2013 at 8:33 pmThis looks like it would be so easy to veganize. I love recipes like that. Thanks so much for the inspiration!
[email protected] says
March 25, 2013 at 10:25 amSo darn cute!
Cassie | Bake Your Day says
March 24, 2013 at 9:17 pmI love quiche. Great idea, Tara!
Miss @ Miss in the Kitchen says
March 22, 2013 at 11:07 pmThese look fantastic! I have been meaning to make quiche and I love that you made these with crescent dough!
Jen @ Jen's Favorite Cookies says
March 22, 2013 at 9:32 pmOkay, this is FULL-ON my kind of breakfast! So easy and fun!