Spinach Artichoke Muffin Pan Quiches

Spinach Artichoke Muffin Pan Quiches

These delectable little muffin pan quiches have puff pastry for crusts and are filled with baby spinach, artichokes, white cheddar cheese and bacon. They’re a play on the famous dip that everyone loves starring spinach and artichokes.

Quiche is one of those things you can eat for any meal. Full of eggs and a smattering of bacon, they are perfect for breakfast and fancy enough for brunch. It’s for those same reasons and more that I love them for lunch or dinner too, they’re savory enough, and perfect paired with a salad or vegetables. … 

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Cheesy Spinach & Bacon Puff Pastry Quiche

Spinach Bacon Puff Pastry Quiche

Everyday quiche gets a facelift by swapping out the pie crust for puff pastry. It’s just as light, buttery and flaky making it the perfect shoe-in. I’m not kidding around when I say the filling is extra cheesy. Proof? Four different kinds go into the mix including cream cheese, Swiss, cheddar and Parmesan, along with half & half and eggs to hold it all together.

There’s also thin ribbons of fresh baby spinach and bacon too. Crispy-cooked bacon crumbles to give the mild cheese and earthy spinach a much-needed salty, smoky punch to bring the flavors to life.

All that cheese makes the filling super creamy and rich but even so it’s not heavy. Quiche is one of those things you can eat for breakfast, brunch, lunch or dinner. Straight from the oven hot or right from the fridge cold. Add a leafy green salad for a light meal.

It might even be It’s good for a midnight snack too.

Cheesy Spinach Bacon Puff Pastry Quiche

Cheesy Spinach & Bacon Puff Pastry Quiche

Rating: 51

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 1 9-inch quiche

Cheesy Spinach & Bacon Puff Pastry Quiche

A cheesy quiche with ribbons of fresh spinach and crumbled bacon in a flaky puff pastry crust.


1 puff pastry sheet, thawed (like Pepperidge Farm )
6 strips bacon
3 cups fresh baby spinach
4 ounces cream cheese
4 large eggs
1 cup half & half
1/4 cup diced red onion
1 cup shredded Swiss cheese
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
coarse salt and fresh black pepper


  1. Preheat oven to 375 degrees F.
  2. On a lightly floured surface roll the puff pastry out to about 11-inches - press it into a 9-inch deep dish pie pan and fold the edges under. Prick the crust all over with a fork even around the sides. Bake 10 minutes.
  3. Line a baking sheet with aluminum foil and spray lightly with oil. Lay the bacon out so it's not touching and bake until crispy 10 - 15 minutes. Remove to a paper towel lined plate. When cool enough to handle crumble it up.
  4. Meanwhile make little stacks out of the spinach leaves and thinly slice them into ribbons.
  5. Melt the cream cheese about 20 seconds in the microwave - it should be soft enough to easily stir. Add it to a large bowl and whisk in the eggs then stir in the spinach leaves. Let it sit 5 - 10 minutes to let the spinach soften a little.
  6. Whisk the half & half into the egg mixture then stir in the onion, all three of the remaining cheeses and almost all the bacon, leaving a little to garnish the top. Whisk in a few dashes each of salt and pepper.
  7. Pour into the pie crust, sprinkle the top with the remaining bacon and bake about 40 minutes or until the center is set. If the crust starts browning too much cover with foil.
  8. Let the quiche set for 10 minutes before cutting. Can be served hot or at room temperature.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


Brown Butter Spaghetti Squash with Fried Eggs

Brown Butter Spaghetti Squash with Fried Eggs

This recipe is built around butter. Copious amounts of butter for which there is no substitute. Brown butter is an indulgence you must experience to understand and fully appreciate. Kind of nutty, with a deep, rich, savory flavor that’s incredibly delicious. It’s made just the way it sounds, by cooking butter until it turns a caramel color. Here, this step is done with almonds, infusing all of it’s deep, buttery goodness into the nuts and vice versa.

My love for spaghetti squash is no secret, subbing it for the fettuccine in the original recipe was a natural as I had some on hand and already cooked, just calling out for a drizzle of brown butter and a blanket of freshly fried egg. Along with the crunchy almonds and salty Parmesan cheese, the egg takes it over the top with it’s gooey, fatty yolk making for an immensely comforting and deeply satisfying meal.

Brown Butter Spaghetti with Fried Eggs, Almonds and Parmesan

Brown Butter Spaghetti with Fried Eggs
(adapted from Saveur)
Kosher salt, to taste
1 large spaghetti squash, cooked or 8-12 ounces fettuccine or tagliatelle
3/4 cup unsalted butter
3⁄4 cup sliced almonds or pine nuts
4 eggs
fresh black pepper
Parmesan cheese, grated
nutmeg, fresh grated, optional

1. If using pasta cook according to package directions in plenty of salted water. Drain reserving 1/2 cup of the pasta water.

2. Meanwhile melt butter in a large skillet over medium-low heat. Add nuts and cook, stirring often, until golden brown, about 10 minutes, remove with a slotted spoon.

3. Crack eggs into butter and cook, two at a time, spooning butter over yolks, until whites are set but yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm. Add squash or pasta and half the pine nuts to skillet and toss. If using pasta, stir in some of the pasta water to create a sauce, and season well with salt and pepper.

4. To serve top squash or pasta with a fried egg, sprinkle with nuts, Parmesan, and nutmeg, if desired.

Serves 4

In French cooking brown butter is called a ‘beurre noisette’ or hazelnut butter.

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