These spinach, gruyere and smoked bacon mini quiches are an easy weekday breakfast recipe. Fluffy quiche dotted with spinach, smoked bacon and creamy gruyere, set in a buttery puff pastry, it makes the dreaded Monday feel like the weekend!
Savoury breakfasts aren’t usually my go to in winter, usually opting for porridge laden with maple or fluffy pancakes with chocolate. But I had to make an exception for these gorgeous little quiches though, because, well… smoked bacon… and gruyere. Obviously.
Pialligo smoked bacon is literally one of my favourite foods on the PLANET. I had it for the first time as a side to croissant fresh toast and I DIED. Since then i’ve made it at home a thousand times as a side to eggs, on burgers or just on its own. And today i’m using it in these mini quiches and am really happy with how they turned out.
These quiches are a good recipe to make on a Sunday in preparation for the week. Come mornings, you’ll have just to zap them in the microwave or heat them in the oven and you’ll have a delicious breakfast with minimal effort. You can make your own puff pastry or shortcrust, but i’ve just used the frozen version because it’s far simpler for quick meal prep, and I’m lazy.
I hope you enjoy this recipe, let me know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- 12 hole muffin pan, sprayed with coconut oil
- Fry pan
- Large mixing bowl
Ingredients (makes 12):
- 3 sheets puff pastry, each sheet cut into 4 parts
- Olive oil
- 1 small onion, finely chopped
- 1 small red capsicum, finely chopped
- 4 strips Pialligo smoked streaky bacon, diced
- 2 packed cups fresh spinach, roughly chopped
- 6 large eggs
- 1/3 cup cottage cheese
- 1/3 packed cup grated gruyere
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon smokey paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked pepper
1. Preheat oven to 180°C. Prepare your muffin tin by spraying with coconut or olive oil. Cut squares from your pastry sheet (I cut each sheet into 4 parts), and place pastry in each muffin hole. Press down on the sides and if you want, trim excess pastry.
2. In the fry pan, add a dash of olive oil and sauté the onion and capsicum for a few minutes. Add the bacon and cook until it has browned. Add the spinach and cook until wilted. Set aside to cool slightly.
3. In the large mixing bowl, toss together all the quiche ingredients.
4. Scoop out onion/bacon mixture into each pastry case and pour over enough egg to cover. Pop the tray into the oven to bake for 15 minutes.
5. When baked, allow the quiches to cool in the muffin tray for 10 minutes before popping onto a wire rack to cool properly (definitely eat one warm though!).
Storage: quiches will keep in an airtight container in the fridge for up to 5 days.
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For another weekday breakfast recipe, try my vanilla bean and coconut rice pudding with red wine poached pears.