Bacon, egg spinach and cheese quiche is what was for breakfast today. Or as I call them, mini breakfast quiche! These quiche are pop in your mouth good, and you can’t eat just one. I made them with uncured bacon from Apple Gate Farms. I am introducing new foods to my baby, and wanted a healthier source of bacon if he was to try it. Well he’s a bit of a picky eater at times, so he didn’t go for my quiche! Maybe next time ;o) These quiche are not only good for breakfast, but can also be eaten for brunch, or as a quick appetizer. You may even make them ahead, and warm them later on when serving. This recipe makes 18 mini quiche, here’s how the recipe goes.
6 cups spinach. rinsed and drained
3 strips Apple Gate Farms uncured bacon
4 eggs, beaten
1 cup cheddar cheese, shredded
1/2 cup milk (I used low fat)
salt, pepper to taste
Pan coating spray
In a large pan, add your bacon and allow to cook until slightly crispy. Remove and place on paper towel lined plate. Once cooled, crumble bacon and set aside. Next in the same pan, add your washed spinach. The bacon fat that is in the pan will flavor your spinach, so keep the little fat that remains. Once your spinach is wilted, remove and let cool a few minutes. In a small mixing bowl, beat your eggs, and add cheddar, milk, salt, and pepper. Combine well. Next add your spinach, and crumbled bacon pieces to egg mixture. Coat your mini muffin pan with spray, and add one tablespoon of mixture per muffin cup. Bake at 350 degrees for 15-20 minutes until slightly firm. Remove from pan, and serve. Enjoy!
One Tip: You can make bigger quiche by using a large muffin pan. Cooking time may take longer.
You May Also Like