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These Flower Mini Quiches are almost too cute to eat – almost. Made with flaky pie crust, protein-packed eggs, and savory bacon and spinach, they’re the perfect bite-sized addition to your Easter brunch table. The best part? They look like little blossoms blooming right out of your muffin tin! Whether you’re serving a crowd or making something festive just for fun, these are simple, pretty, and totally delicious. Pop them on a tray with fresh flowers and you’ve got springtime magic on a plate.

Flower Mini Quiches

Ingredients:

• 1 box of refrigerated pie crust
• 5 large eggs
• ½ cup cottage cheese
• ½ tsp black pepper
• ½ tsp garlic powder
• ¼ cup grated parmesan cheese
• ½ cup of bacon bits
• ¼ cup finely chopped spinach or kale

Also Needed:

• One flower cookie cutter
• Muffin tin
• Non stick spray

Directions:

1. Preheat oven to 350 degrees
2. Spray muffin tin well with non stick spray (can line with cupcake liners for easy removal)
3. Roll out a single pie crust onto a flat surface. Using a large flower shaped cookie cutter or any circular lid, cut out a 3.5 inch piece of dough. Press each dough circle into the bottom of a muffin tin cup, leaving the flower edges on the top (I did every other opening so the edges wouldn’t touch). Repeat with remaining dough.
4. Mix together eggs, cottage cheese, parmesan cheese and spices and whisk well, or blend in a blender (my preference is the blender).
5. Add bacon bits, and chopped spinach and mix gently with a spoon.
6. Fill each pie crust with the egg mixture
7. Place on the middle rack of the oven and bake for 15 minutes, or until eggs are firm, and crust is golden brown.
8. Put on a pretty tray with fresh flowers and enjoy!

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!