mini crustless spinach and bacon quiches
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.
prep time
15 Min
cook time
40 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 teaspoon oil
- 1/2 medium onion, finely diced
- 1 package frozen spinach, thawed, squeezed dry
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 12 teaspoons salt
- 8 slices bacon, cooked and chopped
- 1 pound ricotta cheese
- 1 cup cheddar, shredded
- 1 cup mozzarella, shredded
- 1 cup parmesan, grated
- 8 medium eggs, lightly beaten
How To Make mini crustless spinach and bacon quiches
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Step 1Preheat oven to 350 F. Coat 12 standard size muffin cups with cooking spray.
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Step 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.
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Step 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.
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Step 4Bake 40 minutes or until set. Let stand 10 minutes. Run thin knife around edges to remove from pan. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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