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


  • 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


  1. Preheat oven to 350 F. Coat 12 standard size muffin cups with cooking spray.
  2. Heat 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.
  3. Combine 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.
  4. Bake 40 minutes or until set. Let stand 10 minutes. Run thin knife around edges to remove from pan. Serve immediately.

Printable Recipe Card

About Mini Crustless Spinach and Bacon Quiches

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

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