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!
PIN IT NOW, MAKE IT LATER! CLICK HERE TO PIN THIS RECIPE.
WHILE YOU’RE AT IT, LET’S BE FRIENDS! FOLLOW ME ON PINTEREST FOR MORE EASY RECIPE IDEAS.
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!
PIN IT NOW! CLICK HERE TO ADD THIS MINI SPINACH QUICHE RECIPE TO YOUR BRUNCH RECIPES BOARD ON PINTEREST!
Print
Prep Time:
Yield:
Print
Pin
Ingredients
- 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
106
flipthyhouse says
Perfect breakfast!
★★★★★
v8web says
Simple and Delicious!
Sara says
Do these freeze well?
Tara @ Unsophisticook says
Hi 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
Delicious and Simple !
MEAL5 says
Perfect breakfast!
quick cooking video says
Love that it’s so easy to make too.
MsS says
Can you make these ahead of time?
Tara @ Unsophisticook says
They’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
Looks 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
This looks great for Atkins diet but without the crust.
Tracy Noland says
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
Abbie says
Can you prepare the day before and cook the next morning?
Michelle says
What size of muffin pan does this require?
Tara @ Unsophisticook says
It just uses a regular muffin pan, Michelle.
Anna says
Great Idea for my upcoming Bunco party! Thanks!!!
http://www.pinterest.com/annavil/my-cooking/
Sarah says
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?
Steph says
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.
Tara @ Unsophisticook says
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!
Alison says
I have two mini-muffin tins that are just 12 holes each, so it is a possibility.
Audrey says
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.
Chung-Ah | Damn Delicious says
These are too stinking cute! Love that it’s so easy to make too.
Whitney @ The Newlywed Chefs says
Simple and delicious!
Brenda @ a farmgirl's dabbles says
What perfect bites – so pretty, and I love the flavors!
marly says
This looks like it would be so easy to veganize. I love recipes like that. Thanks so much for the inspiration!
[email protected] says
So darn cute!
Cassie | Bake Your Day says
I love quiche. Great idea, Tara!
Miss @ Miss in the Kitchen says
These 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
Okay, this is FULL-ON my kind of breakfast! So easy and fun!