Muffin-Tin QuichesPT60Mhttps://img4.recipesrun.com/201907/2019/1031/a0/b/533233/300x200x90.jpg Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.6 servings
Ingredients:
1½ cups chopped fresh spinach½ tsp. ground black pepper ½ cup low-fat milk 1 cup shredded smoked Cheddar cheese 8 large eggs¾ tsp. salt, divided 1 cup diced red onion 1½ cups finely diced red-skinned potatoes2 tbsp. extra-virgin olive oil
Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.
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01
Information
Gradeeasy
Serving
6 servings
Calorie238 Kcal
Prep Time30 Mins
Cook Time30 Mins
Total Time60 Mins
02
Ingredients
1½ cups chopped fresh spinach
½ tsp. ground black pepper
½ cup low-fat milk
1 cup shredded smoked Cheddar cheese
8 large eggs
¾ tsp. salt, divided
1 cup diced red onion
1½ cups finely diced red-skinned potatoes
2 tbsp. extra-virgin olive oil
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03
Method
Step 1
Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.
Step 2
Heat oil in a large skillet over medium heat. Add potatoes, onion and ¼ teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.
Step 3
Whisk eggs, cheese, milk, pepper and the remaining ½ teaspoon salt in a large bowl. Stir in spinach and the potato mixture. Divide the quiche mixture among the prepared muffin cups.
Step 4
Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.
Step 5
To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.