Mini quiches are a bit of a favourite of mine, as they’re simple to make and eat on the go. I’ve made this particular crustless version a few times, and experimented with using different kinds of bacon and varying quantities of spinach along the way. I’ve settled on using chicken or turkey bacon (depending on what I can find in the supermarket) to lower the amount of fat, but I promise you this recipe still makes twelve super delicious quiches packed with flavor (it’s steaming the spinach with the bacon and onion that does it!).
– 250 g turkey bacon
– 1 red onion
– 4 cup spinach leaves, roughly chopped (I used a full packet)
– 2/3 cup shredded sharp cheddar6 eggs
– 1 1/2 cups milk
– salt and black pepper
1. Preheat oven to 190° and grease a regular muffin tin with cooking spray.
2. Chop onions and spinach leaves roughly (removing stalks)
3. Layer 1/2 the bacon in the pan and cook on one side. As you’re turning the bacon, add 1/2 the onions and 1/2 the spinach to the pan. Cover and allow to steam until the spinach wilts and the bacon is cooked.
4. Remove from pan, separating the bacon from the onions, and repeat step 3 with the remaining bacon, onions and spinach.
5. For the bacon, chop it up roughly. With the spinach and onions, pat try with a paper towel to remove excess water. The amount of water you remove at this stage will affect the amount of water retained in the quiches, so make sure you attempt to remove as much as possible (without drying it out completely).
6. Layer the bacon, onions, spinach, and cheese into the muffin cups. Cups should be nearly full with veggies and cheese.
7. Whisk together the eggs, milk, and seasonings until smooth and slightly frothy. Pour over the vegetables, filling the muffin cups about 3/4 full.
8. Bake for 25–30 minutes, until the tops are slightly puffed and golden.