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EB Spinach, Brie & Bacon Mini Quiche Recipe

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This recipe for EB Spinach, Brie & Bacon Mini Quiche, by , is from The Russo Jr Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Russo
Added: Friday, October 5, 2012


5 Eggland's Best eggs
1/4 cup fat-free half & half
1/4 cup skim milk
1/2 cup brie cheese, shredded
1/4 small onion, shredded
1 cup fresh spinach leaves, washed & diced
4 slices turkey bacon, cooked & crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
2 refrigerated pie crusts

Preheat oven to 350 degrees F; spray a 12-cup muffin tin with non-stick cooking spray and set aside.

In a medium-size bowl, whisk eggs together with milk, half & half, salt & pepper; set aisde.

In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside.

Wash spinach well and pat dry; chop into small pieces and set aside.

Using a hand-held grater, grate onion and brie cheese.

Add spinach, bacon, onion, and brie to egg mixture and blend well.

Roll out refrigerated pie crust and cut in 3 inch circles; line muffin tins with pie crust.

Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set.

Allow to cool for 5 minutes before serving.

*Note, you may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 Cook Time: 25 Minutes
Personal Notes:
Personal Notes:
2012 Taste of Home Cooking Show

**It is easier, less messy, and provides equal ingredients into each cup by putting all dry ingredients into the cups first, then add the egg mixture***




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