These bacon and gruyere mini quiches are light, fluffy, and have the best texture. The crispy bacon and tender mushrooms give it the perfect texture and flavor, you’ll definitely want to make these again!
Serve these bacon and gruyere mini quiches at a brunch or meal prep them for an easy and delicious re-heatable breakfast!
Ingredients
- Pie crust
- Eggs
- Gruyere cheese
- Bacon
- Spinach
- Cremini mushrooms
- Milk
- Green onions
- Garlic powder
- Pepper
- Salt
Directions
- Preheat oven to 375 F
- Grease the muffin tin. To form the mini quiche crust, there are two options: You can either cut the pie crust using a 2.5 inch cookie cutter, then press into the muffin tin OR lay pie crust over the muffin tin and press in to muffin tin, then cut around the edges.
- Cook bacon in a skillet. Once cooked, remove from heat and chop.
- Drain most of fat from pan, leaving a thin layer. Add mushrooms to pan and cook on medium heat until golden brown. Add spinach for the laat couple of minutes until wilted.
- Sprinkle half of the Gruyere cheese onto the pie crusts.
- Whisk together the eggs, milk, garlic powder, salt, and pepper. Then, fold in the bacon, mushrooms, spinach, and green onions.
- Pour the egg mixture evenly into the quiche cups. Then, top with remaining gruyere cheese.
- Bake for 20-25 min until edges are golden brown.
FAQs
What kind of bacon should I use?
I use turkey bacon, but use whatever you want! Any kind will work (pork, veggie, etc). It’s whatever you prefer!
Can I use a different type of cheese?
You can, but just be aware that it will change the flavor a lot. So basically, you can use whatever you want but I can’t vouch for what it will taste like!
What kind of milk can I use?
That’s up to you, as long as it’s unsweetened and unflavored! I personally use unsweetened plain almond milk.
Should I make the crust myself?
I don’t and they still taste amazing! It's completely up to you.
Related
Bacon and Gruyere Mini Quiches
Ingredients
- 2 refrigerated pie crusts 1 package
- 6 large eggs
- 2 cups gruyere cheese shredded
- 8 oz bacon of choice chopped
- 1 cup spinach chopped
- ½ cup cremini mushrooms chopped
- ½ cup milk of choice unsweetened
- ¼ cup green onions chopped
- ⅛ teaspoon garlic powder
- ⅛ teaspoon pepper
- salt to taste
Instructions
- Preheat the oven to 375 F.
- Grease the muffin tin. To make the mini quiche crust shape, either use a 2.5 inch cookie cutter to cut the crust, then gently press the cut crusts into the muffin tin OR if you don't have that size cookie cutter, lay the pie crust over the muffin tin, press the crust into the tin, and cut around the edges to form a muffin shape.
- Cook the bacon in a pan, and remove once cooked. Drain some bacon grease, leaving just enough to thinly coat the pan. Sauté the mushrooms in the same pan with the bacon grease until golden brown. Add spinach the last few minutes until wilted.
- Use 1 cup of the gruyere cheese and sprinkle at the bottom of the pie crust.
- Whisk together the eggs, milk, pepper, salt, and garlic powder. Then, fold in the bacon, mushrooms, spinach, and green onions.
- Pour the egg mixture evenly between each quiche, then sprinkle the remaining cheese on top.
- Place the muffin tin in the oven, and bake for 20-25 minutes, until the tops are golden brown.
- Let cool for 5 minutes then remove the quiches from the muffin tin. Enjoy!
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