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.
Keep them on hand to bring to work for breakfast or lunch, or for those times when you don’t have a dinner plan or don’t feel like cooking.
Not only because I just plain can’t live long without stuffing those tender, flaky layers of dough into my face but because it’s convenient to use. Just defrost, roll out and cut into squares for these muffin pan quiches.
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.
|Spinach Artichoke Muffin Pan Quiches|| |
- 2 tablespoons olive oil
- ¼ cup chopped onion
- 2 cloves minced garlic
- 1 (14
ounce) can artichoke hearts, drained, rinsed and chopped
- sea salt and fresh black pepper
- 4 loosely packed cups of baby spinach, chopped
- 1 (9x9) sheet puff pastry, thawed
- butter, for greasing the pan
- 4 large eggs
- 1 + ¼ cups half & half or heavy cream
- 1 + ½ cups shredded sharp white cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 3 slices crispy cooked bacon, crumbled
- 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
- 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 ½ teaspoon salt and ⅛ 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.