This individual quiche recipe is a result of my obsession with these mini tart pans. My post from Friday included them, and I have already used them multiple times this week – in blueberry crumble tarts – and now in these individual quiches with bacon, mozzarella and spinach! This quiche recipe is perfect for breakfast, brunch, or lunch, and they offer a beautiful presentation. These would be delicious served with avocado slices, a simple mixed greens salad, and some fruit. Coffee and a mimosa are fitting companions as well!
Another bonus is that they freeze well! I am taking some of these to friends with new babies, in hopes they will be able to use them as a quick, ready-to-eat breakfast.
I started prepping these ahead of time. Since I made 24 individual quiches, it took a little extra time. The recipe is for 24, so if you’re making them to freeze for future breakfasts, or are serving a crowd, these quantities are great. If you only need a few, just divide the quantities, and it will decrease the amount of prep work as well. I prepped all of the filling ingredients the day before and stored them in my fridge. After this picture was taken, I mixed the eggs, salt, pepper, and half and half before storing.
Once you are ready to make the quiches, roll out one circle of dough at a time. I used a rolling pin to make it more thin. Use the tart pan to cut out the shape. Then placethe cut out dough into the tart pans, pressing from the center and out to make the crust go almost to the top of the pan.
Once your pans are set with the pie crust, add the fillings. I started with the spinach, then the bacon, then the egg, then the cheese.
Bake for 16-18 minutes until the cheese has just barely started to brown on top.
Let them cool for a few minutes in the pan, then carefully remove. Serve right away if desired. If you are making them for freezer meals, allow them to cool completely, then wrap each one in saran wrap, then in foil. Place in a freezer bag, and label the bag.
Enjoy!Stay tuned, because I have another delicious recipe using these tart pans coming soon!
Print Recipe
Individual Quiche with Bacon, Spinach, Mozzarella
Ingredients
- 2 packages refrigerated pie crust (or homemade)
- 24 eggs
- 1 cup half and half
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 12 oz spinach finely chopped (I used a food processor)
- 2 packs bacon cooked and crumbled
- 2 cups mozzarella grated
Ingredients - 2 packages refrigerated pie crust (or homemade)
- 24 eggs
- 1 cup half and half
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 12 oz spinach finely chopped (I used a food processor)
- 2 packs bacon cooked and crumbled
- 2 cups mozzarella grated
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Instructions
Preheat oven to 375 degrees. Line a rimmed baking pan with parchment paper or aluminum foil.
Prep all of the filling ingredients: chop the spinach, prepare the bacon, and grate the cheese. Whisk the eggs, then add in the salt, pepper, and half and half and mix well. (All of these can be done the day before).
Roll out one of the circles of refrigerated pie dough. Use a rolling pin to make it a little more thin. Cut 5 circles out using the rim of the tart pan. Once you've cut out as many circles as possible, re-roll the dough and cut out more circles until the dough is almost all used. (I got 6-7 circles out of each).
Place the dough circles into the tart pans. Do not grease the pans first. Press the dough into the pans, so that it goes up to close to the top of the sides. If you leave the dough at the bottom of the pan, the eggs will leak out.
In each tart pan, put 1/8 cup chopped spinach, a small handful of bacon, 1/4 cup (or a little less) of the egg mixture, and a small handful of cheese.
Bake for 16-18 minutes. Cool for a couple minutes in the tart pans, then carefully remove and serve.
If you are making these ahead and freezing them, cool them the rest of the way on a cooling rack. Once completely cooled, wrap in saran wrap, then in foil. Store several together in a freezer bag.
Related
FAQs
Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.
Should vegetables be cooked before putting in quiche? ›
Cook the Veggies First
"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.
Should a quiche crust be cooked first? ›
Should I prebake crust for quiche? You do not need to blind bake for a quiche, but to avoid a soggy quiche crust, you might want to. The custardy texture of the filling can absorb into the crust causing it to become soggy.
Can I use whole milk instead of heavy cream in quiche? ›
Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better. Eggs – Use 4 eggs per 1 cup of milk. Some quiche recipes throw in an extra egg yolk or two, but I don't find it necessary with the ratio of ingredients in my recipe.
What is the formula for quiche? ›
Quiche Ratio: 1 large egg to 1/2 cup of dairy
You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)
Should quiche jiggle when done? ›
It doesn't matter what kind of quiche you're making; the best quiches jiggle a little bit on the top/center. They just do. It means they're perfectly baked – wobbling for the whole world to watch. When you've mastered this technique, you know you've officially made it.
Is it OK to cook quiche the day before? ›
Whether you serve it as an appetizer or a main dish, quiche can either be cooked ahead of time and served warm, cold, or at room temperature.
Why is my quiche watery? ›
Why does my quiche go watery? If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy.
Do you poke holes in pie crust for quiche? ›
The fat melts when heated in the oven, and unless there is a filling to prop up the sides of the pie crust, it can slump. Another issue is billowing air pockets in the center. If you don't blind bake with weights, or poke holes into the bottom of the crust, the bottom of the crust can puff up.
What temperature should quiche be cooked at? ›
Overcooking it will curdle the eggs. And of course, you know what I'll say next: to prevent this minor tragedy, temp your quiche. The custard in a quiche is done between 165°F and 185°F (74°C and 85°C), with some variation coming into temp based mostly on preference.
For a Par-baked crust, it is important to remember not to over bake the crust too much. I give my par-baked crusts about 15-18 minutes in the oven with the weights on, then only 3-5 more minutes with the weights out, just to dry out the bottom crust of the pie.
Is heavy cream the same as heavy whipping cream? ›
Is Heavy Cream the Same as Heavy Whipping Cream? Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names.
Can I substitute Greek yogurt for heavy cream in quiche? ›
If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.
Can I use sour cream in place of heavy cream in a quiche? ›
But it's possible to make quiche without heavy cream — you could try a sour cream substitute for the cream, although keep in mind that sour cream also is high in calories, at 455 per cup, and contains almost 45 grams of fat per cup as per the USDA.
What happens if you add too many eggs? ›
If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.
What can go wrong when making quiche? ›
A quiche is a type of custard and can crack if the ratio of egg yolk to cream is not right (try about 2 whites, four yolks and a little less than 400 ml cream). If you are using light cream then that is also a mistake. A quiche can also crack if you cook it too quickly or in too hot an oven.
How do you counteract too much egg? ›
If the batter is runny enough to drip from the bowl without a spatula, you'll know you've added too much. To fix this, Delishably instructs adding 1 tablespoon of flour at a time until it thickens up. The ideal consistency will depend on what you're baking.
Why was my quiche flat and heavy? ›
Too much liquid - the batter should not be runny so maybe you could reduce the liquid content just a little. Too much sugar in the cake can also sink the cake.
