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Spinach Bacon & Roasted Red Pepper Mini Quiche

Spinach Bacon & Roasted Red Pepper Mini Quiche

Category: Appetizers, Breakfast, Lunch, Snacks

Servings: 24
Preparation Time: 20 minutes
Cooking Time: 22-28 minutes

These miniature quiche can be easily made ahead. Follow steps 1 and 2. Cover muffin pan; refrigerate up to 6 hours. Complete with step 3 about 1/2 hour before serving time.

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  • 1 package (15 ounces) refrigerated pie crust
  • 1/3 cup Crystal Farms® Finely Shredded Sharp Cheddar Cheese
  • 2 slices bacon, chopped
  • 2 cups firmly packed fresh spinach, coarsely chopped
  • 2 tablespoons finely chopped roasted red bell pepper
  • 3/4 cup (6 oz.) Egg Substitute – E.g. Better'n Eggs®
  • 1/3 cup whole milk


  1. Heat oven to 375°F. Spray 24-cup miniature muffin pan with nonstick cooking spray. Unroll one pie crust onto cutting board. Using a 2 1/2-inch round cookie cutter, cut 12 rounds. Press each round into muffin pan. Repeat with remaining crust. Divide cheese into bottom of each cup.
  2. In medium nonstick skillet cook bacon over medium-high heat until crisp; drain grease. Reduce heat to low. Add spinach. Cook until spinach is wilted. Remove from heat. Stir in roasted red peppers. Divide spinach mixture equally into bottom of each muffin cup.
  3. In 2-cup glass measuring cup stir together egg substitute and milk. Pour egg substitute mixture into each cup filling up to 2/3 full. Bake for 22 to 28 minutes or until quiche is puffed and golden brown. Cool slightly. Carefully remove from pan using tip of knife. Serve warm.
  4. Tips: If you do not have a 2 1/2-inch cookie cutter, use a similar diameter glass or jar. Recipe can easily be doubled.

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories: 109
Total Carbs: 9 g
Dietary Fiber: 1 g
Total Fat: 7 g
Saturated Fat: 2 g
Protein: 3 g
Sodium: 158 mg