This individual quiche recipe is a result of my obsession with these mini tart pans. My post from Friday included them, and I have already used them multiple times this week – in blueberry crumble tarts – and now in these individual quiches with bacon, mozzarella and spinach! This quiche recipe is perfect for breakfast, brunch, or lunch, and they offer a beautiful presentation. These would be delicious served with avocado slices, a simple mixed greens salad, and some fruit. Coffee and a mimosa are fitting companions as well!
Another bonus is that they freeze well! I am taking some of these to friends with new babies, in hopes they will be able to use them as a quick, ready-to-eat breakfast.
I started prepping these ahead of time. Since I made 24 individual quiches, it took a little extra time. The recipe is for 24, so if you’re making them to freeze for future breakfasts, or are serving a crowd, these quantities are great. If you only need a few, just divide the quantities, and it will decrease the amount of prep work as well. I prepped all of the filling ingredients the day before and stored them in my fridge. After this picture was taken, I mixed the eggs, salt, pepper, and half and half before storing.
Once you are ready to make the quiches, roll out one circle of dough at a time. I used a rolling pin to make it more thin. Use the tart pan to cut out the shape. Then placethe cut out dough into the tart pans, pressing from the center and out to make the crust go almost to the top of the pan.
Once your pans are set with the pie crust, add the fillings. I started with the spinach, then the bacon, then the egg, then the cheese.
Bake for 16-18 minutes until the cheese has just barely started to brown on top.
Let them cool for a few minutes in the pan, then carefully remove. Serve right away if desired. If you are making them for freezer meals, allow them to cool completely, then wrap each one in saran wrap, then in foil. Place in a freezer bag, and label the bag.
Enjoy!Stay tuned, because I have another delicious recipe using these tart pans coming soon!
Print Recipe
Individual Quiche with Bacon, Spinach, Mozzarella
Ingredients
- 2 packages refrigerated pie crust (or homemade)
- 24 eggs
- 1 cup half and half
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 12 oz spinach finely chopped (I used a food processor)
- 2 packs bacon cooked and crumbled
- 2 cups mozzarella grated
Ingredients - 2 packages refrigerated pie crust (or homemade)
- 24 eggs
- 1 cup half and half
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 12 oz spinach finely chopped (I used a food processor)
- 2 packs bacon cooked and crumbled
- 2 cups mozzarella grated
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Instructions
Preheat oven to 375 degrees. Line a rimmed baking pan with parchment paper or aluminum foil.
Prep all of the filling ingredients: chop the spinach, prepare the bacon, and grate the cheese. Whisk the eggs, then add in the salt, pepper, and half and half and mix well. (All of these can be done the day before).
Roll out one of the circles of refrigerated pie dough. Use a rolling pin to make it a little more thin. Cut 5 circles out using the rim of the tart pan. Once you've cut out as many circles as possible, re-roll the dough and cut out more circles until the dough is almost all used. (I got 6-7 circles out of each).
Place the dough circles into the tart pans. Do not grease the pans first. Press the dough into the pans, so that it goes up to close to the top of the sides. If you leave the dough at the bottom of the pan, the eggs will leak out.
In each tart pan, put 1/8 cup chopped spinach, a small handful of bacon, 1/4 cup (or a little less) of the egg mixture, and a small handful of cheese.
Bake for 16-18 minutes. Cool for a couple minutes in the tart pans, then carefully remove and serve.
If you are making these ahead and freezing them, cool them the rest of the way on a cooling rack. Once completely cooled, wrap in saran wrap, then in foil. Store several together in a freezer bag.
Related
FAQs
Avoid Fillings That Are Too Wet
And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.
Can I use whole milk instead of heavy cream in quiche? ›
Recipe Notes
Dairy options: Whole milk will give you the lightest quiche, heavy cream will give you the richest quiche, and half-and-half will land you somewhere in the middle. Make ahead: The crust can be blind baked and cooled up to 2 days in advance; store tightly wrapped at room temperature.
Why do you put flour in quiche? ›
Stirring breaks down the bonds between the egg proteins causing a custard cooked on a stove-top to be less thick than custards baked in an oven. Cornstarch and flour help bind the proteins together and help keep the custard in a quiche from curdling.
Why is my quiche too fluffy? ›
Baking at the wrong temperature
Some quiche recipes will instruct to bake at 350 F to 400 F, but we highly advise against this. That range is too high for this dish. If you have ever noticed your quiche filling get puffy (almost like a soufflé), high chances are your oven was too hot.
Can you put too many eggs in a quiche? ›
Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.
Should quiche be cooked at 350 or 375? ›
BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.
Is heavy cream or milk better for quiche? ›
Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.
What is the ratio of eggs to milk in a quiche? ›
Quiche Ratio: 1 large egg to 1/2 cup of dairy
You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)
What is a good substitute for heavy cream in quiche? ›
Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles. In a pinch, it can even be used for whipping. While you won't get stiff peaks, you can build volume if you work quickly.
Is it necessary to Prebake pie crust for quiche? ›
And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.
Salt, cayenne pepper, ground nutmeg: These seasonings flavor of the quiche, with salt balancing the flavors, cayenne pepper adding a slight heat, and ground nutmeg providing a warm, nutty undertone.
Can I use milk instead of cream in my quiche? ›
While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche. While the results are not *as* rich as if heavy cream is used, I find that by the time you factor in the cheese and eggs, the quiche is not at all lacking in indulgence.
Why is my spinach quiche watery? ›
According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini. These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.
How can I improve the flavor of my quiche? ›
Choose ingredients with lots of flavour and combine them with seasonal vegetables: onions, mushrooms, spinach and chard, leeks, candied or dried tomatoes... you have an infinite number of combinations that make quiche a pleasure that can be renewed without tiring.
What makes quiche unhealthy? ›
Is quiche healthy? Quiche is bad news when it comes to a healthy diet. It's usually made with cheese and cream in the filling as well as butter in the pastry case, so it's often high in saturated fat and calories. Ingredients like bacon will add salt and more saturated fat.
Why does my quiche go watery? ›
If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.
