Spinach & Bacon Mini Quiches

View photos and entire recipe article HERE
Recipe by South Your Mouth

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

Bacon & Spinach Mini Quiches

1 12-oz. package frozen chopped spinach, thawed

3-4 slices thick-cut bacon

1 medium onion, diced

2 teaspoons minced garlic

8 ounces swiss cheese, shredded (about 2 cups)

1 teaspoon salt

1/2 teaspoon thyme

1/4 teaspoon white pepper

Pinch of nutmeg

4 eggs, beaten

1/2 cup milk

Drain spinach very well. Wring it out with your hands if you have to just make sure it’s very well drained. Add drained spinach to a large bowl.

Cut bacon lengthwise then dice into small pieces. Sauté bacon with onion over medium-high heat until bacon is starting to brown. Add garlic and continue cooking for 2 minutes. Add bacon mixture to the spinach.

Add cheese and remaining ingredients to spinach mixture and mix well.

Spray a mini muffin tin with cooking spray. Fill each tin (filled level with top but not overflowing) with spinach mixture and bake at 350 minutes for 15-17 minutes or until edges are starting to brown.

Makes approximately 32 mini quiches.

You can also use this recipe to make two 8-inch, one 9-inch deep dish or 12 standard muffin sized quiches. Quiche is done when center is set and edges are golden brown.

Use this recipe with or without crust. If using with a pastry crust, cook crust half-way before adding quiche filling.