Keto Mini Bacon Spinach Feta Quiches
We all lead busy lives and sometimes there just isn’t time to make a healthy and satisfying breakfast. That’s where these adorable little Keto quiches come in! They’re easy to throw together on a Sunday so you can keep your fridge stocked with grab and go breakfast all week. These delectable quiches are perfect for your commute to the office, carpool line, or a quick bite as you start your computer to work from home. Get creative and experiment with lots of different add-ins! Healthy Keto breakfast? Check!
Crust Directions:
- Preheat oven to 375 degrees
- Grease cupcake pan
- Mix all crust ingredients together using a pastry cutter, food processor, or hands until dough forms (if dough is too crumbly, add more cold water in small amounts until it comes together)
- Let dough chill in fridge for at least 30 minutes
- Roll out dough roughly ¼ inch thick and use circle cutter to cut into circles that fit into a cupcake pan
- Put each dough circle into cupcake mold (if crust breaks when putting into mold, press back together with fingers)
- Chill cupcake pan in fridge while you prepare filling
Filling Directions:
- Chop bacon into small pieces and add to skillet at medium heat
- Chop spinach
- When bacon is cooked through, add chopped spinach to skillet and cook until wilted
- Divide bacon and spinach mixture into each mini crust
- In a medium bowl, whisk eggs, heavy cream, salt, and pepper together
- Add feta cheese to egg mixture
- Pour egg mixture over bacon and spinach in each pie crust
- Bake at 375 degrees for 15 minutes or until centers are set
- Let cool in pan on a wire rack
- Once cooled, quiches can be removed from pan and stored in the refrigerator
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