I'm in!

get access to the resource library!

 Recipes, printables, and more!

to the resource library

Subscribe

contact

blog

recipes

work with me

meet bree

start here

Get cooking!

Mini Spinach and Jarlsberg Quiche

mini spinach and jarlsberg quiche recipeMy mom makes the best quiche in the world. I used to love having quiche for dinner when I was a kid which is funny because I really don’t like eggs. If you cover up the egg taste like you can in a quiche, I am all over it. But quiche can be a pain to make. You need a crust. Of course you can use a pre-made pie crust, but let’s face it, homemade pie crust is far superior. Especially in a case like this one, where the crust is really an integral part of the success of the quiche. So I came up with this as an alternative and honestly, I think that I like this mini-version just as much, if not more. It is not as heavy, and still just as delicious. Instead of making one large quiche, I make them in muffin tins. I use a biscuit cutter to cut rounds out of white bread and fill them with all kinds of fillings.

This quiche is filled with sauteed onions, mushrooms, and spinach. It has crumbled, crispy bacon, and lots of shredded Jarlsberg. This combination is my favorite to date, but you can fill the quiche with whatever you have leftover or are in the mood for. Also, this is more of a method, the only true recipe is the egg custard; the rest I eyeballed.

mini spinach and jarlsberg quiche recipe6 slices of white bread
cooking spray

4 eggs
half and half (enough to make 2 cups in the blender)
salt and pepper
grated nutmeg

a few handfuls of fresh baby spinach
1 small red onion diced
4 ounces cremini mushrooms
6 slices cooked bacon crumbled
1 cup shredded Jarlsberg
chopped flat leaf parsley

mini spinach and jarlsberg quiche recipeSaute the red onion and mushrooms in 1 Tablespoon olive oil over medium heat until soft, about 8 minutes.

mini spinach and jarlsberg quiche recipeAdd the spinach to the pan and cook until they are wilted. Set aside.

mini spinach and jarlsberg quiche recipeThis is the most important step in this recipe, COAT THE MUFFIN TIN WITH COOKING SPRAY. If you do not spray the muffin tin really well, these babies will not come out. Believe me, I speak from experience. Press the bread rounds into the bottom of the pan.

mini spinach and jarlsberg quiche recipeDivide the spinach mixture evenly amongst the muffin tin. Add the shredded Jarlsberg, bacon, and parsley.

mini spinach and jarlsberg quiche recipeAdd 4 eggs to a blender. Pour enough half and half to reach 2 cups. Add some grated nutmeg and salt and pepper.

mini spinach and jarlsberg quiche recipeBlend well. The custard mixture will be foamy and light.

mini spinach and jarlsberg quiche recipePour the egg mixture over the spinach.

mini spinach and jarlsberg quiche recipeBake in a preheated 400 degree oven for 20 minutes or until the eggs are puffy and golden brown.

mini spinach and jarlsberg quiche recipeThe generous people at Jarlsberg are sending me to Camp Blogaway at the end of this month. I look forward to sharing more recipes featuring Jarlsberg in the near future.

mini spinach and jarlsberg quiche recipe

Print

Mini Spinach and Jarlsberg Quiche


Ingredients

  • 6 slices of white bread
  • cooking spray
  • 4 eggs
  • half and half (enough to make 2 cups in the blender)
  • salt and pepper
  • grated nutmeg
  • a few handfuls of fresh baby spinach
  • 1 small red onion diced
  • 4 ounces cremini mushrooms
  • 6 slices cooked bacon crumbled
  • 1 cup shredded Jarlsberg
  • chopped flat leaf parsley

Instructions

  1. Saute the red onion and mushrooms in 1 Tablespoon olive oil over medium heat until soft, about 8 minutes.
  2. Add the spinach to the pan and cook until they are wilted. Set aside.
  3. This is the most important step in this recipe, COAT THE MUFFIN TIN WITH COOKING SPRAY. If you do not spray the muffin tin really well, these babies will not come out. Believe me, I speak from experience. Press the bread rounds into the bottom of the pan.
  4. Divide the spinach mixture evenly amongst the muffin tin. Add the shredded Jarlsberg, bacon, and parsley.
  5. Add 4 eggs to a blender. Pour enough half and half to reach 2 cups. Add some grated nutmeg and salt and pepper.
  6. Blend well. The custard mixture will be foamy and light.
  7. Pour the egg mixture over the spinach.
  8. Bake in a preheated 400 degree oven for 20 minutes or until the eggs are puffy and golden brown.

the baked bree newsletter

sign up for

share

share

share

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jamie

    April 1st, 2011 at 4:17 am

    And this is another of your recipes I’ll be adding into our rotation. We love quiche, but I tend to make ours full sized and crustless.

  2. bakedbree

    April 2nd, 2011 at 10:24 pm

    I like things in individual portions. There is something fancy about it.

  3. Kelley {mountain mama cooks}

    April 1st, 2011 at 5:50 am

    It’s early, I’m drooling and I think it’s time for breakfast!

  4. bakedbree

    April 2nd, 2011 at 10:24 pm

    come on over!

  5. Tine

    April 1st, 2011 at 5:54 am

    This is nice!

  6. bakedbree

    April 2nd, 2011 at 10:23 pm

    thank you Tine!

  7. Becks

    April 1st, 2011 at 5:58 am

    Love your flavor combo! I totally made these for New Years! I did Tomato, Basil & Mozzarella. I made these with just bacon, egg & cheese back in December too. Super great to send a few with my Hubs to work in the morning. A few secs in the micro and he’s got ‘designer’ breakfast! haha
    By the way, we also had your Best Burger recipe- 2 NIGHTS IN A ROW. They were THAT good. Even better the second day since the spices got to marinate in the meat. OMG. DEEEE-Liscious! Thank you SOoo much for making burger night in my house WAY better! [I even posted about it!]

  8. bakedbree

    April 2nd, 2011 at 10:23 pm

    the tomato, basil, and mozz sounds amazing. I have been craving that burger ever since I made it. I might have to make it tomorrow.

  9. michelle

    April 1st, 2011 at 8:54 am

    I am so making these this weekend. They look amazing.

  10. bakedbree

    April 2nd, 2011 at 10:22 pm

    they are!

  11. Dangler

    April 1st, 2011 at 8:58 am

    OMG. Need a couple of these with a glass of chilled chardonnay & small green salad with vinaigrette, right now please. Looks divine, and love the baby size!

  12. bakedbree

    April 2nd, 2011 at 10:22 pm

    that sounds perfect right about now.

  13. The Café Sucré Farine

    April 1st, 2011 at 9:23 am

    These are so cute and yummy looking! I think they would be so great for a picnic or brunch! We were both thinking a bit “French” as I did quiche on my blog today too 🙂 I will bookmark these to try!

  14. bakedbree

    April 2nd, 2011 at 10:20 pm

    perfect for a picnic or brunch. I need to check out your quiche, I love quiche!

  15. Mushrooms Canada

    April 1st, 2011 at 9:49 am

    Oh my goodness… I didn’t think that it was possible, but I think you just put all my favourite ingredients into a pan together! Cheese, mushrooms, spinach, bacon and eggs? Yup! Thanks for sharing.
    – Brittany

  16. bakedbree

    April 2nd, 2011 at 10:20 pm

    I love this combo also. On pretty much everything.

  17. Susan

    April 3rd, 2011 at 2:43 am

    OMG with bread? Im so doing this!!

  18. bakedbree

    April 5th, 2011 at 10:03 pm

    please do!

  19. Cookin' Canuck

    April 3rd, 2011 at 8:42 pm

    We love making mini quiches. Your version looks particularly good. What a fun breakfast or appetizer.

  20. bakedbree

    April 5th, 2011 at 9:59 pm

    I thought so too. I bet a piece of brioche would be great too.

  21. Jenny

    April 4th, 2011 at 4:15 pm

    ooh, this looks awesome! My boyfriend hates eggs, so these one person portions are good for me and I don’t feel obligated to each a whole quiche real-quick like!

  22. bakedbree

    April 5th, 2011 at 9:55 pm

    these are perfect for that.

  23. Lauren

    April 5th, 2011 at 1:05 pm

    Hi Bree! I have read your Web site for a while – I can’t even remember how I found it 🙂 I really love everything you post, and I have tried quite a few recipes. My favorite recipe so far is the Buffalo Chicken Sliders. Thanks for the inspiration! Anyway, I was wondering – will this recipe work with wheat bread? I just like the taste of it better! Thanks.

  24. bakedbree

    April 5th, 2011 at 9:48 pm

    You can use whatever kind of bread you like in this. It is more method than recipe. Thanks for reading, I am glad that you like my site.

  25. Jarlsberg USA

    April 8th, 2011 at 7:41 pm

    What a great idea, using bread cups as your crust. Brilliant! Plus, these mini versions of quiche are customizable, which means that one quiche can be totally different in terms of fillings than the next. Which is helpful if you have picky eaters, or just a variety of palates to please. Thanks for including the Jarlsberg!

    –Casey

  26. bakedbree

    April 10th, 2011 at 10:47 pm

    you are welcome Jarlsberg, thank you for making such a delicious cheese.

  27. Jenn D.

    May 5th, 2011 at 5:38 am

    I just tried making these Tuesday night this week, they came out delicious! I loved using just bread as the crust – so easy! I substituted a few things, like cheddar for the Jarlsberg as I didn’t have any unfortunately, and halved the recipe (as it’s just two in my house). I ended up with enough mini quiches for dinner for the two of us that night and two for me for lunch the next day even with a halved recipe! Thanks for sharing!

  28. bakedbree

    May 7th, 2011 at 11:56 am

    I love that about recipes like this, you can change out the ingredients and make something new every time.

  29. Aniko

    October 5th, 2011 at 10:00 pm

    JUST brought these out of the oven,… now 4 mins ago, and just had a bite…. delicious…. better than any large, 40 mins+ quiche by far….. I too, believe like others, mini is better! Down with the pie-crust crust! I never liked it!!!
    Delicious,…
    I used our garden’s spinach (first year!) and local bacon and bread and eggs and parsley,… still working on the cheese,…
    This will be modified recipe for new years day breakfast,…
    THANK you THANK you!
    Aniko

  30. bakedbree

    October 5th, 2011 at 10:02 pm

    I am so glad that you like these.

  31. Diana

    March 6th, 2012 at 12:47 pm

    about how many does this recipe make? Thanks!

  32. bakedbree

    March 7th, 2012 at 11:15 pm

    12. One muffin tins worth I believe… I made this a long time ago and do not remember exactly.

  33. L.S

    June 25th, 2012 at 8:22 pm

    Hi, I’m 16 and I LOVE baking 🙂 I’m planning to make these tomorrow for my parents. They look delicious and easy to make! However, I don’t really understand Step 5, “Pour enough half and half to reach 2 cups.” Do you mind explaining this to me? Thanks in advance.

  34. bakedbree

    June 27th, 2012 at 3:57 pm

    It means that you add milk until the cup measures 2 cups.

  35. L.S

    June 25th, 2012 at 8:25 pm

    Hi again, I actually understand what Step 5 means..but do I need to use half & half creamer or milk? Could I just use milk instead?

  36. bakedbree

    June 25th, 2012 at 8:52 pm

    Use either, but it is creamier with half and half.

  37. L.S

    June 27th, 2012 at 8:49 pm

    Hi Bree,
    I don’t have a blender…will a manual egg beater work to blend the eggs and milk? Thanks. 🙂

  38. bakedbree

    June 27th, 2012 at 9:31 pm

    Yes, it should be just fine.

  39. L.S

    June 27th, 2012 at 11:57 pm

    They turned out perfect! And they were super delicious! 😀 Thank you so much again!

  40. bakedbree

    July 12th, 2012 at 10:08 pm

    Great! I am so glad LS.

  41. mary

    May 4th, 2013 at 5:50 pm

    The picture on web site doesn’t seem to depict baking pans with
    MINI baking cups which is what I want. Can they be made ahead and frozen or
    is it best not to do so

  42. bakedbree

    May 6th, 2013 at 10:36 pm

    Yes, they can be made ahead. I am assuming that they can be frozen, but I have never done it myself. And you can make these in mini muffins, but please SPRAY generously or they will never come out.

Click below to join the newsletter & gain access to subscriber only recipes, printables, and lists

the resource library

receive access to