Spinach, Gruyere & Bacon Quiche Tartlets

Serve these savory spinach, Gruyere & bacon quiche tartlets with sweet rolls and fruit for an easy and delicious breakfast or brunch.

Spinach Gruyere & bacon Quiche tartlets

These spinach, Gruyere & bacon quiche tartlets are delicious, make-ahead treat that make a perfect breakfast or brunch for Christmas morning.  I’ve made many a quiche in my day, and this recipe is one of my faves. It can be adapted to a regular pie shell, but we love the tart version.

Dutch Ann Tart Shells

If your nearby Wal-Mart carries Dutch Ann frozen tart shells, buy them and use them for these tarts! Ican’t recommend them enough. Anything I’ve ever baked in these shells turns out perfectly every time. If you can’t find these, any prepared pie or tart shells should work just fine.

If you are a quiche lover, you know that the best quiche is homemade quiche. Some frozen quiches will do in a pinch (Trader Joe’s has pretty good ones), but scratch trumps store bought hands down.

These quiche tartlest are savory and decadent. The sharp, nutty flavor of the Gruyere, the smokiness of the bacon, and the richness of the heavy cream make a heavenly combination. If you can get Applewood smoked bacon from a local butcher, I highly recommend it. I get just the amount I need from The Fresh Market, and it takes these tartlets over the top.

Make ahead: These can be made a day ahead, refrigerated (uncooked) and baked the next morning. They can also be made up to a month ahead, frozen (uncooked), and thawed/baked.

A note on spinach: To remove all water, make spinach into a ball, and squeeze it until it is dry. Wrapping it with a paper towel to remove the last bits of water is also helpful. Just make sure you wring it dry, or your quiche will be watery.

I included photos of the tartlet making process after the recipe. These are a bit more involved than some quiches, but the end result is worth every ounce of effort.

If you make these, I’d love to hear how you like them! I hope your family has a wonderful and joyous holiday. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Spinach, Gruyere & Bacon Quiche Tartlets
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  • 16 Dutch Ann tart shells (or 1 ready made deep dish pie crust)
  • 1 (10 oz) frozen spinach, thawed in microwave and * water squeezed out
  • 5-6 slices bacon, preferably applewood smoked
  • 1 tablespoon butter
  • 1/2 cup thinly sliced shallots
  • 4 large eggs
  • 1-1/4 cups heavy cream
  • Pinch ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup grated Gruyère cheese


  • Preheat oven to 400 degrees.
  • Remove pie crust or tart shells from freezer. Prick bottom and sides all over with a fork.
  • Cook bacon in microwave until done and crispy. Set aside.
  • Bake tart shells on center rack for 8 minutes--just enough to lightly firm up the bottom.
  • Heat butter in a small saute pan over medium-low heat. Cook shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
  • In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
  • Place cooked tart shells on a baking sheet (this makes it easy to move in and out of oven).
  • Spread shallots over bottom of cooked shells.
  • Sprinkle grated Gruyere over top.
  • Scatter spinach evenly over cheese (breaking up clumps as best you can).
  • Pour egg mixture over top.
  • Bake at 325 degrees for 50-55 minutes until custard is set and top is lightly golden. Serve hot or warm.