Best 2 Claudias Low Fat Spinach Bacon Quiche Muffins Recipes

Indulge in a delightful culinary journey with Claudia's Low-Fat Spinach Bacon Quiche Muffins, a symphony of flavors and textures that will tantalize your taste buds. These individual-sized quiches, crafted with a flaky crust and brimming with a luscious filling of fresh spinach, savory bacon, and a velvety egg custard, are not only delicious but also a healthier take on the classic quiche. The irresistible aroma of bacon and the vibrant green of spinach peeking through the golden crust will captivate your senses, while the tender filling offers a satisfying bite in every morsel.

This collection of recipes includes variations to suit every palate and dietary preference. From the classic Spinach Bacon Quiche Muffins, bursting with the goodness of bacon and spinach, to the vegetarian-friendly Spinach Feta Quiche Muffins, where tangy feta cheese takes center stage, there's something for everyone to savor. For those seeking a meatless option, the Spinach Mushroom Quiche Muffins offer a hearty and flavorful combination of earthy mushrooms and spinach. And for those with dietary restrictions, the Gluten-Free Spinach Bacon Quiche Muffins provide a delicious alternative, ensuring everyone can enjoy these delightful treats.

Each recipe is meticulously detailed, guiding you through the process of creating these delectable quiche muffins with ease. Whether you're a seasoned baker or just starting out, the clear instructions and helpful tips will ensure your quiche muffins turn out perfectly. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones craving more.

Here are our top 2 tried and tested recipes!

CLAUDIA'S LOW FAT SPINACH & BACON QUICHE MUFFINS

Claudia's Low Fat Spinach & Bacon Quiche Muffins image

I've been perfecting this recipe since having something similar at Panera Bread. The garlic in it is not to be overwhelming - just a kiss of garlic. Garlic lovers, please resist the temptation to double the garlic. This recipe will knock your socks off, as is! So delicious! Great for freezing.

Provided by Claudia Dawn

Categories Breakfast

Time 40m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1/2 cup onion, diced
1 garlic clove, minced
1 cup turkey bacon, diced (approx 1/4 - 1/2 pounds)
3 ounces fat free cream cheese (softened)
1 1/4 cups Egg Beaters egg substitute (or 5 eggs, beaten)
1 cup milk
1/4 cup green onion, diced (optional)
1 cup low-fat cheddar cheese, shredded
1 (10 ounce) frozen spinach, thawed & liquid squeezed out
salt, to taste
pepper, to taste
1 (8 ounce) package refrigerated reduced-fat crescent rolls

Steps:

Preheat oven to 375 degrees.
Saute onions & garlic in olive oil, 1 minute.
Add turkey bacon, cook until bacon is browned, but not crisp, approximately 3 to 5 minutes, stirring occasionally. Drain. (I like to blot with a paper towel to get out all the excess grease.).
Combine cream cheese, Eggbeaters and milk; smashing cream cheese with back of the spoon until it is broken up.
Add salt & pepper to taste to egg mixture.
Add bacon mixture, green onions, cheese and spinach to egg mixture.
Unroll crescent rolls.
Working with Â¼ of the crescent rolls at a time (2 triangles), pinch seams together and roll with rolling pin out on floured board to an 8x8 square. Cut into fourths.
Place Â¼ into each muffin cavity to form 1 muffin. Press up in muffin tin to fully line the muffin cavity.
Repeat with remaining crescent rolls.
Bake 20 to 25 minutes @ 375 degrees or until knife inserted in middle comes out clean.
When slightly cooled, run knife around muffin to release. Serve or store for later use.
Cool completely before storing in Ziplock bag.
When ready to serve, place muffin on plate and reheat in microwave.
Yield: 16 muffins.

RICOTTA, MUSHROOM, SPINACH, BACON QUICHE

Ricotta, Mushroom, Spinach, Bacon Quiche image

Make and share this Ricotta, Mushroom, Spinach, Bacon Quiche recipe from Food.com.

Provided by BachFromTheDead

Categories Breakfast

Time 1h20m

Yield 1 slice, 14 serving(s)

Number Of Ingredients 21

Ingredients

2 cups unbleached all-purpose flour
1/2 tablespoon salt
12 tablespoons unsalted butter, cut into small pieces and chilled
6 -10 tablespoons ice water (as needed)
2/3 cup ricotta cheese
1 1/2 cups milk
6 eggs
3 -4 tablespoons parmesan cheese
3 -4 tablespoons swiss cheese
1/2 cup cheddar cheese, separated
10 ounces spinach, cooked and shredded
12 cremini mushrooms, sliced thinly
10 ounces bacon, cooked and crumbled
celery salt
tarragon
parsley
thyme
onion powder
garlic powder
salt
pepper

Steps:

FOR THE CRUST:.
In a large bowl combine the flour & salt.
Add the butter with fingers, rubbing until incorporated completely and water.
Gather the dough by rolling it into a ball, being sure to collect any fallen dough from the corners.
Roll the dough on a lightly floured surface into a round ball. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it.
Fold a bit of the excess dough inward to form a lip.
Prick the bottom of the shell all over with a fork, cover with aluminum foil, and refrigerate for approximately 30 minutes or overnight.
Arrange a rack in the center of the oven and heat the oven to 425 degrees F.
Remove the foil, line the frozen shell with parchment or fresh foil, fill it with pennies or pie weights, and bake until the sides are set, about 12-14 minutes.
Let cool.
FOR THE FILLING:.
Preheat the oven to 375 degrees F.
Cook the spinach and bacon ahead of time.
Combine the eggs, milk, spinach, ricotta, seasoning, parmesan, mushrooms, and swiss in a food processor or bowl. stir until well-incorporated.
Line the bottom of the pie crust(s) with 1/4 cup of cheddar cheese before pouring in the egg mixture.
Sprinkle the crumbled bacon over the quiche, sprinkle the remaining cheddar cheese over that.
Bake the pie for 50 to 75 minutes until the egg mixture is set all the way through. Serve hot or refrigerate for later.
Re-heat the next day in the microwave, or eat fresh with veggies or a side salad and dinner roll.

Tips:

Use fresh spinach. Fresh spinach will give your quiche muffins a more vibrant color and flavor than wilted or frozen spinach. If you can't find fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.
Don't overcook the bacon. Overcooked bacon will be tough and chewy. Cook the bacon until it is just crisp, about 5 minutes per side.
Use a muffin tin with nonstick coating. This will make it easier to remove the quiche muffins from the tin.
Fill the muffin tins only two-thirds full. The quiche muffins will rise as they bake, so if you fill the tins too full, they will overflow.
Bake the quiche muffins until they are golden brown and a toothpick inserted into the center comes out clean. This will take about 25 minutes.

Conclusion:

Claudia's Low-Fat Spinach Bacon Quiche Muffins are a delicious and easy-to-make breakfast or brunch recipe. They are packed with flavor and nutrients, and they are sure to be a hit with everyone who tries them. So next time you're looking for a quick and healthy meal, give these quiche muffins a try!