Preheat oven to 375 F. Spray mini muffin tin with nonstick cooking spray, set aside. Place tart shells into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes. For a crust-less mini quiche, simply omit. Whisk together eggs and heavy cream until light and fluffy. Add Smashed Peppercorn Sea Salt, Blood Orange Olive Oil and Italian Herb Balsamic, whisk until well combined. Stir in cheese. Place bacon and spinach into tart shells. Pour egg mixture into tart shells and top with add on options as desired. Bake for 15 - 25 minutes until the egg is cooked through.
4 doz. mini quiche
*Tested in Private Cooking Class