Cook bacon until just crispy and set aside.

Preheat the oven to 375 F.

Spray two muffin pans with cooking spray.

Roll one puff pastry sheet to about ¼” thick.

Cut into 12 even squares using a sharp knife or a pizza cutter.

Fit each square into a well of the muffin pan.

Repeat with the remaining sheet of puff pastry.

Bake the shells for 5 minutes.

In a large mixing whisk, whisk together 6 of the eggs with the cream and the salt and pepper.

Distribute the crumbled bacon, chopped spinach, shredded cheese, and chives between the puff pastry lined muffin wells.

Evenly pour the egg mixture into the puff pastry shells.

Crack the remaining egg into a small bowl and whisk with 1 teaspoon of water.

Use a pastry brush to brush the egg wash over the exposed puff pastry of each mini quiche.

Bake for 24-28 minutes, until the egg mixture is puffed and set and the puff pastry is golden brown.