Real Recipes From Real Home Cooks ®

mini crustless spinach and bacon quiches

Recipe by
Alice C
Richmond Hill, ON

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.

yield 12 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For mini crustless spinach and bacon quiches

  • 1 tsp
  • 1/2 md
    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 md
    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.

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