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Mini Quiche Cups with Spinach, Bacon and Cheddar

Made with store-bought puff pastry (ease factor!), and filled with a delicious smoky, flavorful mixture of gruyere and cheddar cheese, spinach, bacon, eggs, and milk. Customize them with whatever fillings you have on hand!
Course Breakfast
Cuisine Breakfast, Brunch, Easter
Keyword Easter Appetizers, Easter Side Dishes, Easy Easter Recipes, Easy Easter Sides, Easter Brunch Recipes, Easter Recipes, Spring Brunch, Easy Brunch Recipes
Prep Time 25 minutes
Cook Time 28 minutes
Puff Pastry Thawing 40 minutes
Servings 24 quiche cups
Author Stephanie Simmons


  • 1 package store-bought puff pastry Thawed according to package directions
  • 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
  • 5 slices bacon, cooked
  • 2/3 cup shredded cheddar cheese
  • 2/3 cup shredded gruyere cheese
  • see notes below for substitutions


  • Prep: Allow time for the puff pastry to thaw - according to package directions. Preheat oven to 375 degrees. Cook bacon according to package directions.
  • 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 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".
  • Assemble: Spray a muffin tin with nonstick spray. Place one square in each of the muffin tin compartments.
    (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.)
    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).
  • 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 when they're fresh and 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.
  • For a Half Batch: Just thaw one sheet of the puff pastry and keep the rest in the freezer for later. Cut the rest of the ingredients in half as well, and continue with the recipe as directed!


NOTE: 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. 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 bacon, or leave out the meat entirely. 
NOTE: 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