Bacon & Spinach Breakfast Mini Quiche

Servings

10 mini quiches

Prep

5 min

Cook

27 min

Another way to use bacon? I’m sold!

In the recent years, I have grown to like spinach. Why I say this is because, when I was a child…I really hated it! Every time my mother cooked spinach I would dread eating it. So I thought I could beat the system and pretend to chew my spinach. But I would then spit it out into my hand (yuck) and stick it below the wooden table. I thought I was good at it and that would be the perfect hiding place for my uneaten spinach…then one day…my mum decided to turn the table over to draw on it? (this was to prevent ants from crawling up) and I tried to coax her to not turn it over. It got too suspicious I guess and she did it…and there it was…my spinach art (double yuck). Instead of getting the usual scolding plus whacking, she laughed. PHEW! Well, the shame was enough to make me not do it again.

So, I had this bag of frozen spinach in my freezer and decided to use it for this mini quiche together with bacon and gruyere. I actually made this for Brinner (Breakfast for dinner) and the hubby loved it. There ware two versions of this, one baked with toast cups and one without. I made both; 6 with toast cups and 4 – without.

Recipe adapted from Recipe Tin Eats’ Quiche Toast Cups.

Toast Cups

6 slices or more Sandwich Bread, fresh
To spread on sandwich bread Butter, softened

Bacon and Spinach Filling

¾ cup bacon Bacon, diced
½ cup Spinach, thawed
1 medium sized Red Onion, chopped
2 Eggs
2/3 cup Milk
⅓ cup Gruyere, grated
To taste Salt
To taste Black Pepper, grounded

Directions:

Toast Cups

Pre-heat oven to 180°C (350°F). Prepare a muffin/cupcake pan, brush with butter or spray with cooking spray.
Melt butter.
Take slices of fresh sandwich bread and cut it with a round cookie cutter (about 4 1/2 inch diameter).
Flatten the bread with a rolling pin.
Brush flattened bread with butter.
Press the bread into the muffin/cupcake pan.
Bake for 5-7 minutes.

Bacon and Spinach Filling

Fry bacon in pan, add onions once the bacon fat has rendered.
Sauté till the onions are soft. Set aside.
Thaw spinach and squeeze or strain any access liquid.
In a medium sized bowl, whisk eggs, milk, cheese, salt and pepper. Add bacon, onions and spinach.
Once toast cups are baked, pour the mixture into each toast cup – about 3/4 full.
Fill balance of mixture into the rest of the muffin/cupcake pan.
Bake for 20 minutes until the filling is set and golden brown. (I took mine out a tad too early, because we were hungry!)

Tips: