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July 11, 2016

Individual Bacon, Spinach and Mozzarella Quiche Recipe

July 11, 2016

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.

Quiche with Bacon, Spinach, Mozzarella Recipe

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.

make ahead quiche

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.

individual quiche recipe

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.

individual quiche recipe

Bake for 16-18 minutes until the cheese has just barely started to brown on top.

recipe for individual quiche individual quiche recipe

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.

individual quiche recipe freezer meals recipe, quiche quiche can be made ahead and frozen

Enjoy! Stay tuned, because I have another delicious recipe using these tart pans coming soon! 

individual quiche recipe

quiche with bacon, spinach, mozzarella

Print Recipe
Individual Quiche with Bacon, Spinach, Mozzarella
Quiche with Bacon, Spinach, Mozzarella Recipe
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
Quiche with Bacon, Spinach, Mozzarella Recipe
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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Posted by Lindsay 12 Comments
Filed Under: Breakfast, Brunch, Recipes, Uncategorized Tagged: breakfast, brunch, freezer meal, make ahead, make ahead breakfast, quiche, quiche recipe, tart

Comments

  1. Stephanie Spring says

    July 11, 2016 at 11:42 am

    These look so good Lindsay!

    Reply
    • Lindsay says

      July 12, 2016 at 10:37 am

      Thank you, Stephanie!!

      Reply
  2. refiningcotten says

    July 11, 2016 at 3:01 pm

    These look so good. I love quiche.

    Reply
    • Lindsay says

      July 12, 2016 at 10:37 am

      Thank you! Same here. A great comfort food!

      Reply
  3. Nikki Ader says

    July 15, 2016 at 3:50 am

    I love your plates where are they from?

    Reply
  4. anna says

    October 5, 2016 at 10:54 pm

    I am making these right now and they look delicious! I am planning on freezing them for a party in a few weeks. Do you recommend thawing to room temp and then putting in oven for 350? How long would you cook them?

    Reply
    • Lindsay says

      October 6, 2016 at 3:00 am

      Yes, Anna. Ideally they’d be thawed to room temperature and then baked at 350. You could possibly even re-heat them in a toaster oven. Just bake them until they are warm through the middle – maybe 8-10 minutes.

      Reply
  5. Maria says

    September 22, 2017 at 2:17 pm

    What is the lined rimmed baking pan for that you mention in number 1 for?

    Reply
  6. Sally Determan says

    December 1, 2017 at 7:47 pm

    Delicious– I made for a baby shower and will be adding it to my collection of shower recipes! The one thing I was confused about was instruction number 1, line the rimmed pan with parchment paper. It is a typo. If you make, just use ungreased tart pans and follow the rest of the instructions as is!

    Reply
  7. Beverly Concelmo says

    April 9, 2019 at 11:26 pm

    What size are the tart pans?

    Reply
    • Lindsay says

      April 16, 2019 at 10:42 am

      They are linked in the post, but they are 4.75″ 🙂

      Reply

Trackbacks

  1. Friday Favorites - says:
    July 15, 2016 at 10:12 am

    […] Individual Quiche Recipe with Bacon, Mozzarella, and Spinach was Monday’s […]

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About Lindsay

Charlotte native, wife to my college sweetheart, and mama to two little boys! Passionate about healthy eating, family-friendly recipes, entertaining, and overall wellness. Often found in my kitchen, surrounded by toy cars and chaos created by my sons! Rely heavily on coffee, dry shampoo, prayer, and texts with my girlfriends.

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