Mini Crustless Spinach and Bacon Quiches

Alice C


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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15 Min
40 Min


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1 tsp
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
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

How to Make Mini Crustless Spinach and Bacon Quiches


  • 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.

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About Mini Crustless Spinach and Bacon Quiches

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

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