
My 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 sautéed onions, mushrooms, and spinach. It has crumbled, crispy bacon, and lots of shredded Jarlsberg cheese. 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.
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 cheese (I used Jarlsberg)
- chopped flat leaf parsley

Recipe Steps //
Step 1: Saute the red onion and mushrooms in 1 Tablespoon olive oil over medium heat until soft, about 8 minutes.

Step 2: Add the spinach to the pan and cook until they are wilted. Set aside.

Step 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.

Step 4: Divide the spinach mixture evenly amongst the muffin tin. Add the shredded Jarlsberg, bacon, and parsley.

Step 5: Add 4 eggs to a blender. Pour enough half and half to reach 2 cups. Add some grated nutmeg and salt and pepper.

Step 6: Blend well. The custard mixture will be foamy and light.

Step 7: Pour the egg mixture over the spinach.

Step 8: Bake in a preheated 400 degree oven for 20 minutes or until the eggs are puffy and golden brown.

Enjoy!


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
- Saute the red onion and mushrooms in 1 Tablespoon olive oil over medium heat until soft, about 8 minutes.
- Add the spinach to the pan and cook until they are wilted. Set aside.
- 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.
- Divide the spinach mixture evenly amongst the muffin tin. Add the shredded Jarlsberg, bacon, and parsley.
- Add 4 eggs to a blender. Pour enough half and half to reach 2 cups. Add some grated nutmeg and salt and pepper.
- Blend well. The custard mixture will be foamy and light.
- Pour the egg mixture over the spinach.
- Bake in a preheated 400 degree oven for 20 minutes or until the eggs are puffy and golden brown.
Bernadette
Saturday 21st of December 2019
Hi...I was wondering if this could be baked in advance and then frozen and reheated? I want to prepare ahead of time.
Bree Hester
Saturday 21st of December 2019
Absolutely!
mary
Saturday 4th of May 2013
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
bakedbree
Monday 6th of May 2013
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.
L.S
Wednesday 27th of June 2012
They turned out perfect! And they were super delicious! :D Thank you so much again!
bakedbree
Thursday 12th of July 2012
Great! I am so glad LS.
L.S
Wednesday 27th of June 2012
Hi Bree, I don't have a blender...will a manual egg beater work to blend the eggs and milk? Thanks. :)
bakedbree
Wednesday 27th of June 2012
Yes, it should be just fine.
L.S
Monday 25th of June 2012
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?
bakedbree
Monday 25th of June 2012
Use either, but it is creamier with half and half.