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.
They also make the greatest hand held appetizers – no forks needed. You can make them ahead of time and freeze them, then pop them out for a party or potluck. You can keep them on hand to bring to work or for those times when you don’t have a dinner plan or don’t feel like cooking.
I love the bite of the artichokes and the salty bacon mingled with the melted cheese and eggs. I’m not forgetting the spinach, a big player and another one of my staples that I sneak in everywhere. They also have a little bit of Parmesan cheese, onion and garlic for a boost of flavor.
I’ve given you every reason to make them and can’t think of one reason why you shouldn’t. . .
My job is done.
These delectable little muffin pan quiches have puff pastry for crusts and are filled with baby spinach, artichokes, white cheddar cheese and bacon.
- Heat the oil in a skillet over medium heat. Add the onion, garlic and artichokes plus a couple dashes salt and pepper. Cook, stirring often 5 minutes.
- Stir in the baby spinach and turn off the heat. Allow to cool.
- On a floured surface roll out the puff pastry to a 12 x 12-inch square. Cut into 12 equal squares.
- Preheat oven to 400 degrees F. Grease a 12 cup muffin pan and place a square into each one pressing it into the bottom. They won't fill the entire cup, the corners should just barely reach the tops.
- In a large mixing bowl whisk the eggs and half & half together. Stir in the white cheddar and parmesan plus 1/2 teaspoon salt and 1/8 teaspoon black pepper.
- Mix in the cooled veggies. Use a ladle to fill each muffin cup right to the top. Sprinkle each one with bacon. If you have any leftover quiche batter you can cook it in a small ramekin or discard.
- Bake 20 minutes. Remove and cool on wire racks 5 - 10 minutes. They should pop out of the pan easily. If not, run a butter knife or rubber spatula around them.
- You can eat them warm or at room temperature. Store leftovers in refrigerator or freeze.
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