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Spinach quiche recipe with arugula salad.

Breakfast Mini Quiche

Breakfast Mini Quiche made with a homemade herb quiche crust, fresh arugula, spinach, cabbage, carrots, and bacon. Topped with fresh greens, maple bourbon vinaigrette, and honey almonds. 

Ingredients

Quiche Crust

  • 2 cups (320 g) All Purpose Flour
  • 1 tsp Salt
  • 16 Tbsp Cold Unsalted Butter cut into small cubes
  • 1 tsp Dried Thyme optional
  • 1 tsp Dried Sage optional
  • 7-8 Tbsp Ice Water

Mini Quiche

  • 1 Taylor Farms Maple Bourbon Bacon Salad Kit
  • 1 Cup Taylor Farms Fresh Baby Spinach chopped
  • 1 Cup Taylor Farms Fresh Baby Arugula
  • 4 Eggs
  • 1 1/2 Cups Whole Milk
  • 1/4 Cup Sharp Cheddar Cheese Shredded
  • 1/4 Cup Parmesan Cheese Shredded

Instructions

Make Quiche Crust

  1. Sift flour into bowl, whisk in sugar and salt.
  2. Add butter pieces and begin squeezing them into the flour, mixture with your hands or use a pastry cutter. Continue working the butter until it resembles cornmeal with small pieces of butter. Mix in dried herbs if desired.

  3. Pour in the ice water (add slowly and work in with hands, until moist dough is formed. should not be soggy).
  4. Knead the dough 2 or 3 times on a lightly floured surface and pat into a ball.
  5. Place the pie crust dough ball in the fridge for 30 min to an hour to chill. (Can make the day before, set on counter an 30 min before making tarts to soften)
  6. Divide dough into thirds.
  7. Place on a lightly floured surface and roll out to 1/8 inch to 1/4 inch thickness.
  8. Line each mini pie pan with dough, gently pressing into bottom and corners.
  9. Trim away excess dough. Reshape trimming into ball and roll for additional crust.
  10. Repeat with remaining pie pans.
  11. Place lined pans in firdge for 15-30 minutes to firm.
  12. Preheat oven to 350 F.
  13. Place chilled pie crusts onto cookie sheet. Prick bottom of crusts with a fork.
  14. Bake for 10 minutes then remove.

Assemble Mini Quiches

  1. In a small bowl hand whisk together milk, eggs, and 2 tsp of bourbon vinaigrette.
  2. Add chopped spinach, arugula, carrots, cabbages, and iceberg lettuce as desired into each pie crust. Don't over fill. Just a few pieces of each.
  3. Divide bacon amongst the six quiche.
  4. Sprinkle with cheese. I add a good covering of cheese!
  5. Pour egg mixture into each crust filling almost to the top.
  6. Sprinkle with additional cheese.
  7. Place all six quiche carefully into cookie sheet.
  8. Gently lower onto middle rack of oven. (too fast and they will spill over!)
  9. Bake for 25-30 minutes until golden brown.
  10. Let cool for 5 minutes on rack before removing from pie pans.
  11. Serve warm topped with baby arugula, the honey almonds from salad kit and drizzle of additional vinaigrette.