Petite Crustless Bacon, Tomato, and Spinach Quiche
Submitted By: Taz
Ingredients:
½ lb Smoked Bacon - rough chopped
6 Green Onions - rough chopped
4 oz. Feta Cheese - crumbled
12 Grape OR Cherry Tomatoes - halved
¼ Cup Baby Spinach Leaves - rough chopped
6 Eggs
½ Cup Heavy Cream
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Preheat oven to 350ºF
- Liberally grease a 12 hole (⅓ Cup) muffin tin and line the bottoms with parchment paper
- Cook bacon in a medium skillet over medium-high heat (frequently stirring) until just crispy (apx 5 minutes) - Add green onion and continue to sauté for 2 minutes or until softened - Transfer to absorbent paper and allow to drain
- Divide the drained bacon/onion mixture, feta cheese, tomatoes, and baby spinach leaves evenly into each of the muffin tin holes - Season with salt and black pepper to taste
- Place the eggs and heavy cream in a medium bowl and whisk until thoroughly combined
- Divide the egg/cream mixture between each of the muffin tin holes
- Place in the top third of the oven and allow to bake until a toothpick or knife inserted into the center comes out clean (apx 8 minutes)
- Remove from oven and allow to cool in the muffin tin for 5 minutes
- Turn the quiches out onto a cooling rack and allow to sit for a minimum 3 minutes
- Serve warm or at room temperature
Quiches can be stored refrigerated in an airtight container for up to 3 days - Frozen for up to 1 month
