Make Christmas breakfast stress-less with these easy, make-ahead & delicious Spinach, Gruyere & Bacon Quiche Tartlets.
These spinach, Gruyere & bacon quiche tartlets are one of our favorite breakfast treats, Because they are make ahead, they are perfect for a Christmas morning breakfast or brunch. They are savory and delicious and go so well with a homemade (or store-bought) cinnamon roll.
This recipe calls for tartlet shells. My favorite brand is the Dutch Ann tart shells (pictured left), made inn Natchez, Mississippi. I love these tart shells and use them for many pie and quiche recipes. In Birmingham, my Wal-Mart carries these. If you can’t find them near you, most grocers carry a frozen tart shell which should work just fine.
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. Applewood smoked bacon makes these even yummier.
Make ahead: These can be made a day or two ahead, baked, refrigerated, and reheated 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!!!