Individual Bacon, Spinach and Mozzarella Quiche Recipe

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! 

Print Recipe

Individual Quiche with Bacon, Spinach, Mozzarella

Course

Breakfast/Brunch

Cook Time

16-18 minutes

Servings

individual quiches

Ingredients

• 2 packages refrigerated pie crust (or homemade)
• 24 eggs
• 1 cup half and half
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 12 oz spinach finely chopped (I used a food processor)
• 2 packs bacon cooked and crumbled
• 2 cups mozzarella grated

Course Breakfast/Brunch Cook Time 16-18 minutes Servings individual quiches Ingredients 2 packages refrigerated pie crust (or homemade) 24 eggs 1 cup half and half 1 1/2 tsp salt 1/2 tsp black pepper 12 oz spinach finely chopped (I used a food processor) 2 packs bacon cooked and crumbled 2 cups mozzarella grated

Instructions

1. Preheat oven to 375 degrees. Line a rimmed baking pan with parchment paper or aluminum foil.
2. Prep all of the filling ingredients: chop the spinach, prepare the bacon, and grate the cheese. Whisk the eggs, then add in the salt, pepper, and half and half and mix well. (All of these can be done the day before).
3. Roll out one of the circles of refrigerated pie dough. Use a rolling pin to make it a little more thin. Cut 5 circles out using the rim of the tart pan. Once you've cut out as many circles as possible, re-roll the dough and cut out more circles until the dough is almost all used. (I got 6-7 circles out of each).
4. Place the dough circles into the tart pans. Do not grease the pans first. Press the dough into the pans, so that it goes up to close to the top of the sides. If you leave the dough at the bottom of the pan, the eggs will leak out.
5. In each tart pan, put 1/8 cup chopped spinach, a small handful of bacon, 1/4 cup (or a little less) of the egg mixture, and a small handful of cheese.
6. Bake for 16-18 minutes. Cool for a couple minutes in the tart pans, then carefully remove and serve.
7. If you are making these ahead and freezing them, cool them the rest of the way on a cooling rack. Once completely cooled, wrap in saran wrap, then in foil. Store several together in a freezer bag.

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