Mini Crustless Spinach and Bacon Quiches

Alice C

By
@Alliebaba

These little gems are perfect for on-the-go. They freeze well. I put them in my freezer in individual baggies and grab a baggie (or 2) to take to work. They are very rich (lots of cheese) - you really don't miss a crust at all. They also look lovely on a brunch table.


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Rating:
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Comments:
Serves:
12
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

1 tsp
oil
1/2 medium
onion, finely diced
1 pkg
frozen spinach, thawed, squeezed dry
1/2 tsp
ground black pepper
1/8 tsp
ground nutmeg
12 tsp
salt
8 slice
bacon, cooked and chopped
1 lb
ricotta cheese
1 c
cheddar, shredded
1 c
mozzarella, shredded
1 c
parmesan, grated
8 medium
eggs, lightly beaten

Step-By-Step

1Preheat oven to 350 F. Coat 12 standard size muffin cups with cooking spray.

2Heat oil in a large skillet over medium-high heat. Cook and stir onion 5 minutes or until tender. Add spinach, pepper, nutmeg and salt; cook and stir over medium heat 3 minutes or until liquid is evaporated. Remove from heat. Stir in bacon; cool.

3Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Add eggs; stir until well blended. Add cooled spinach mixture; mix well. Spoon evenly into prepared muffin cups.

4Bake 40 minutes or until set. Let stand 10 minutes. Run thin knife around edges to remove from pan. Serve immediately.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Canadian
Other Tag: Quick & Easy