STREAMING NOW: Nigella: At My Table

Spinach, Brie & Bacon Mini Quiche

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Sponsor recipe courtesy of Eggland’s Best®”

Ingredients Nutrition

  • 5 Eggland’s Best eggs
  • 14 cup fat-free half-and-half
  • 14 cup skim milk
  • 12 cup brie cheese, shredded
  • 14 small onion, shredded
  • 1 cup fresh spinach leaves, washed & diced
  • 4 slices turkey bacon, cooked & crumbled
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 2 refrigerated pie crusts


  1. Preheat oven to 350 degrees F; spray a 12-cup muffin tin with non-stick cooking spray and set aside.
  2. In a medium-size bowl, whisk eggs together with milk, half & half, salt & pepper; set aisde.
  3. In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside.
  4. Wash spinach well and pat dry; chop into small pieces and set aside.
  5. Using a hand-held grater, grate onion and brie cheese.
  6. Add spinach, bacon, onion, and brie to egg mixture and blend well.
  7. Roll out refrigerated pie crust and cut in 3 inch circles; line muffin tins with pie crust.
  8. Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set.
  9. Allow to cool for 5 minutes before serving.
  10. Note: you may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a