This individual quiche recipe is a result of my obsession with these mini tart pans. My post from Friday included them, and I have already used them multiple times this week – in blueberry crumble tarts – and now in these individual quiches with bacon, mozzarella and spinach! This quiche recipe is perfect for breakfast, brunch, or lunch, and they offer a beautiful presentation. These would be delicious served with avocado slices, a simple mixed greens salad, and some fruit. Coffee and a mimosa are fitting companions as well!
Another bonus is that they freeze well! I am taking some of these to friends with new babies, in hopes they will be able to use them as a quick, ready-to-eat breakfast.
I started prepping these ahead of time. Since I made 24 individual quiches, it took a little extra time. The recipe is for 24, so if you’re making them to freeze for future breakfasts, or are serving a crowd, these quantities are great. If you only need a few, just divide the quantities, and it will decrease the amount of prep work as well. I prepped all of the filling ingredients the day before and stored them in my fridge. After this picture was taken, I mixed the eggs, salt, pepper, and half and half before storing.
Once you are ready to make the quiches, roll out one circle of dough at a time. I used a rolling pin to make it more thin. Use the tart pan to cut out the shape. Then place the cut out dough into the tart pans, pressing from the center and out to make the crust go almost to the top of the pan.
Once your pans are set with the pie crust, add the fillings. I started with the spinach, then the bacon, then the egg, then the cheese.
Bake for 16-18 minutes until the cheese has just barely started to brown on top.
Let them cool for a few minutes in the pan, then carefully remove. Serve right away if desired. If you are making them for freezer meals, allow them to cool completely, then wrap each one in saran wrap, then in foil. Place in a freezer bag, and label the bag.
Enjoy! Stay tuned, because I have another delicious recipe using these tart pans coming soon!