Skip the coffee shop sous vide egg bites and make your own Mini Quiche instead.Tucked inside a pastry crust, try all four flavor variations of this freezable egg breakfast recipe.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsMini Quiche 4 Ways RecipeRecipe ingredients Ingredient notes Pie crust: Get a head start with frozen and thawed store-bought pie crust, or make your own pie crust from scratch.

To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months.To use, thaw it overnight in the refrigerator, then roll out the crust before slicing with a biscuit cutter.Bacon: To crisp up a batch at once, I like to fry bacon in the oven.To do so, preheat the oven to 400 degrees.

Line a rimmed baking sheet with foil for easy clean up.Set a rack on top if using.Arrange the bacon in a single layer.

Bake until bacon is crispy (start checking at 10 minutes; I usually bake it for about 15 minutes).Swiss cheese: Pre-shredded cheese is tossed with agents to prevent the cheese from sticking together, but it should still melt and thicken up fine.For the best consistency, grate your cheese fresh from a block.Spinach: To wilt the spinach, place spinach into small saucepan and cover with water.Bring to a boil and cook until spinach is dark green and wilted.

Alternatively, in a small saucepan, place the spinach with ΒΌ cup of water and s

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