Bacon ‘n Veggie Quiche

Servings: 6 Preparation time: 15 minutes Cook time: 15 minutes Ready in: 30 minutes Ingredients • 6 slices nitrite- or nitrate-free bacon • Olive oil for greasing • 8 pasture-fed, free-range eggs • 1/2 cup (480 ml) onion, chopped • 1/2 cup (480 ml) red bell pepper, diced • 1/2 teaspoon (10 ml) unrefined sea salt • 1/4 teaspoon ground black pepper • 3 cups (720 ml) spinach leaves, chopped • 6 tablespoons (90 ml) grass-fed raw milk parmesan cheese, shredded (recommended: Organic Valley) • Note: For strict Paleo version, omit cheese Directions 1. Cook the bacon for about 5 minutes in a large skillet over medium-high heat. Drain on paper towels. 2. Preheat oven to 375 degrees f (190°C). Grease the cups of a 6-cup muffin pan with olive oil, then line each cup with a slice of bacon. 3. Beat together the eggs, onion, red bell pepper, salt, pepper, and spinach in a large bowl. Fill 3/4 of each muffin cup with the spinach mixture, then sprinkle each with 1 tablespoon (15 ml) of cheese on top. 4. Bake for 10 to 14 minutes, or until set.

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Bacon 'n veggie quiche bakes individual crustless quiches in bacon-lined muffin cups — clever, portable, and delicious. Spinach, onion, and red bell pepper fill each cup with fluffy egg, and a sprinkle of parmesan melts over the top. Ready in thirty minutes, they work equally well for breakfast or a protein-packed snack.

Pro Tips

• Pre-cook the bacon about 5 minutes before lining the muffin cups. It finishes crisping in the oven without overcooking the eggs inside.
• Line each cup with a full slice of bacon so it forms a little shell. The bacon becomes the crust and makes the quiches easy to lift out.
• Fill the cups only 3/4 full with the egg mixture. They puff as they bake and overflow if filled to the top.
• For the strict paleo version, omit the parmesan as the recipe notes direct — the bacon and vegetables carry plenty of flavor.

Frequently Asked Questions

Can I make these mini quiches ahead of time?

Yes — bake, cool, and refrigerate for up to 4 days. Rewarm gently or eat them cold; they are perfect grab-and-go breakfasts.

Are these quiches freezer-friendly?

Absolutely. Freeze the baked cups in a single layer, then reheat from frozen in a moderate oven until warmed through.

How many quiches does this recipe make?

Six individual quiches — one muffin-cup serving each, scaled easily for a bigger batch.

What other vegetables work in these?

Mushrooms, chopped kale, or zucchini are all great additions. Keep the total vegetable volume the same so the egg sets properly.

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