Spinach, Brie & Bacon Mini Quiche

“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.

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