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
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.
What is the formula for quiche? ›
Ratios: The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a 1/2 cup. Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture.
Should a quiche crust be cooked first? ›
The crispy, flaky crust is one of the best parts of a quiche. "But to achieve that tasty outer layer, you need to bake your naked crust a little before adding the egg mixture," says Zakari Davila, executive chef at Willa's in Tampa, Florida. This prevents it from getting soggy.
What not to put in quiche? ›
Using too many eggs in the custard. The best quiche consists of a custard that's the perfect ratio between eggs and milk. 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.
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.
What is the milk to egg ratio for 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)
Can I use milk instead of cream in my quiche? ›
Substitution Tip!
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.
Is heavy cream better than milk in 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 happens if you add too many eggs? ›
If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.
What happens if you use too much eggs? ›
Daily consumption of eggs can result in an increase in good cholesterol as well as bad cholesterol, which can predispose an individual towards the risk of cardiac disorders. Consuming eggs in excess can result in weight gain due to the high amount of saturated fats.
If the batter is runny enough to drip from the bowl without a spatula, you'll know you've added too much. To fix this, Delishably instructs adding 1 tablespoon of flour at a time until it thickens up. The ideal consistency will depend on what you're baking.
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)
