Mar 12, 2015
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These Spinach and Bacon Mini Quiches are a great way to help our kids get more leafy greens in their diet. I too have green averse kids. So when I find a way to make a green food appetizing, I share it with you.
Perhaps you are thinking that a few quiches are not going to provide all the “green” nutrition a child needs in their diet. Sure, a single serving of these quiches might not be an entire day’s requirement, but they are a great start.
With an all-or-nothing mentality, one will not go far when it comes to making “yucky” foods edible. Food, like other things in life, is a choice. All we can do as parents is find ways to make things that are nutritious more appealing to our kids.
I had the opportunity to shoot a video for this recipe with my 3 year old. He called the finely shredded spinach “confetti” and the word stuck with us. When his siblings came back, he explained to them that he had made confetti eggs with bacon and cheese.
I’d like to eat him for breakfast he is so cute. He glows every time he is around food. He really surprised me and showed me that he could stand still in front of the camera and was able to follow the (easy) steps for this recipe. To see him in action, click on the video below.
Since leafy and crunchy greens are some of the most difficult foods to get our kids to eat, I often try to find alternative uses in some of our favorite recipes. I’ve shared my green smoothie recipe that doesn’t taste green, a blueberry muffin smoothie made with spinach, my broccoli nuggets recipe, and I’m currently developing a few others that will blow your kids’ palate away.
Why do I try so hard? Because I believe our children deserve it. We live in a world where food marketing campaigns have larger budgets than our children’s education and competing with foods presented in bright packaging can be a challenge.
By the way, if you are looking for a larger version, try this quiche recipe made with puff pastry! The flaky crust makes this one a crowd pleaser for lunch or dinner!
These quiches are made in a single bowl and kids can help with the process (just watch the video). Something else I love is that they can be customized with different veggies. If you need them to be vegetarian, omit the bacon. Need to make them dairy free? Skip the cheese. I’ve even made a zesty version and they are delish!
Leftovers make a great lunch! All you have to do is heat them up and send them inside a thermos or at room temperature in any lunch container.
Spinach & Bacon Mini Quiches
- 6 eggs
- 3 tablespoons milk
- ¾ cup finely chopped spinach
- 1 cup cheddar cheese shredded
- 4 strips bacon cooked and chopped
- Dash of pepper
- Preheat oven to 350F (180C) and grease a 24 mini muffin pan.
- In a large bowl, whisk eggs and milk. Add in chopped spinach, shredded cheddar, chopped bacon, and pepper. Give it a quick mix to combine all ingredients.
- Distribute egg mixture evenly into muffin pan cups.
- Bake in the preheated oven for 15-18 minutes.
- Once cooked, allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
These were delicious.
These are SO GOOD
Hi what are the calories and serving size for the spinach and bacon mini quiches? Thank you much!
Hi Candice, I just updated the recipe to include calories and nutritional information. Note that it’s per mini quiche.
Can you freeze them ahead of time and send them in lunchbox to eat cold?
Absolutely. I send these at room temperature inside the lunchbox all the time.
These are so good! Super easy to throw together and great to bring to a gathering for a gluten free option. Sometimes I use heavy cream or half and half in place of the milk depending what I have on hand. Also I add onion powder, garlic powder and a salt herb blend. Thank you for such a great recipe!
I’m so glad you enjoyed them, Jen!
a very good and tasty recipe. I just find hard to take quiches out of the tray once it is baked. They stick. What is the best solution to take them out easily?
You need to spray your non-stick muffin pan very well or get a different brand. This is the one I use and recommend because they practically slide off.
Do I need to change the cooking time or amount of ingredients if I don’t use a mini muffin pan and just use a regular muffin pan?
They should take 20-22 minutes in a regular muffin pan. You’ll notice that the eggs are puffy and cooked through the middle.
Made these last night, yummy!!! They were so delish this morning for breakfast, yum! Thanks.
I’m so glad you liked them Vicky!
Have you ever made ahead and frozen?
Yes, these freezer great!
I’m new to your meal plan, and this is the first recipe of yours that I’m trying. Breakfast for dinner! My kids love eggs and I would love to use these in their lunch boxes, but I’m not sure how to send it. Warm it first, then put it in the lunch box with an ice pack? The more details on sending the lunches to school would be great!
Thanks for all the tips!
Hi Joanne! You can make breakfast for lunch and place it in a thermos. You do not need an icepack when you insert food in a thermos. Just heat up the food (very hot) and stick it in the thermos. Close the lid immediately, and pack inside the lunchbox. Enjoy!
My boys would LOVE this! So easy to make!
One of my favorite parts of all of your meal plans are always the containers you find. Where did you get the green multi compartment one used for the mini spinach quiche meal?
Dawn, that is Yumbox. I have a link at the bottom of this post with a discount code. Thanks!
You really need to have your own show on Food Network-you are SO much better than the big name “chefs” they have on now!
Thanks Linda! I love making food kids will love and showing you how it can be done! That would be my dream… but I am happy on YouTube too 🙂