Mini Quiche Cups with Bacon, Cheddar, and Spinach (Customizable!)

5 from 4 votes

Mini Quiche Cups with Bacon, Cheddar, and Spinach (Customizable!)

Mini Quiche Cups are made with store-bought puff pastry (ease factor!), and filled with a flavorful mixture of gruyere and cheddar cheese, spinach, bacon, egg, and milk. Customize them with whatever fillings you have on hand!

Prep Time25

Cook Time28

Total Time53

Course: Breakfast

Cuisine: Breakfast, Brunch, Easter

Keyword: Brunch Recipes, Quiche Recipes

Servings: quiche cups

Author: Stephanie Simmons

Ingredients

1 package store-bought puff pastry Thawed according to package directions
6 large eggs
1/2 cup milk I used 2%, 120 grams
1/2 cup heavy cream 120 grams
1/2 tsp salt
pinch of pepper
1 clove garlic, minced
1 cup fresh spinach, chopped
5 slices bacon, cooked and crumbled
2/3 cup shredded cheddar cheese
2/3 cup shredded gruyere cheese
see notes below for substitutions

Instructions

Prep: Allow time for the puff pastry to thaw - according to package directions, or thaw overnight in the refrigerator. Preheat oven to 375° F. Cook bacon according to package directions.
1 package store-bought puff pastry, 5 slices bacon, cooked and crumbled
Make the Quiche Filling + Cut Puff Pastry Squares: Whisk together eggs, milk, heavy cream, salt, pepper, and garlic in a medium mixing bowl. Stir in the remaining filling ingredients. Place bowl in the fridge to chill while you roll out the thawed puff pastry.
Sprinkle a dusting of flour on your counter and roll out each sheet of puff pastry to about 14 x 13. Cut each piece into 12 squares (mine were about 4" x 3".
6 large eggs, 1/2 cup milk, 1/2 cup heavy cream, 1/2 tsp salt , pinch of pepper, 1 clove garlic, minced, 1 cup fresh spinach, chopped, 2/3 cup shredded cheddar cheese, 2/3 cup shredded gruyere cheese
Assemble: Spray a muffin tin with nonstick spray. Place one square in each of the muffin tin compartments.
Add a few spoonfuls of the filling to each muffin compartment. Use a pastry brush to brush the exposed puff pastry with a beaten egg (or dip it in the egg mixture to save an egg).
(If you don't have two muffin tins, place the remaining puff pastry squares on a plate, covered with a clean kitchen towel, in the fridge to keep cold while the first batch bakes.)
Bake: Bake for 27-29 minutes. Puff pastry will be golden brown and filling will be puffy (it'll settle down as they cool).
Serve + Store: Gently loosen the quiches from the muffin pan with a butter knife. Enjoy immediately! These are best enjoyed fresh & hot from the oven. The puff pastry loses it's crisp-ness after the first day, but you can store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the oven to retain some of the crisp-ness.
For a Half Batch: Just thaw one sheet of the puff pastry, leaving the rest in the freezer for later. Cut the rest of the ingredients in half as well, and continue with the recipe as directed!

Notes

Cheese: Feel free to sub in any type of cheese you have on hand! You can also use all milk instead of half milk half heavy cream. Half and half would also be fine. You can omit the spinach if you don't care for it. You can swap in chopped cooked ham or cooked pork sausage in place of the meat, or leave it out entirely.

Puff Pastry Substitute: You can use store bought pie crust, if you can't find puff pastry. Cut it into circles about 3 and 1/2 inches across and bake for the same amount of time.

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