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!!!
- 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 GruyÃ¨re 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.
Amount Per Serving: Calories: 803 Total Fat: 78g Saturated Fat: 30g Cholesterol: 141mg Sodium: 2969mg Carbohydrates: 2g Sugar: 2g Protein: 21g