Muffin-Tin Quiches PT60M https://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 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

Muffin-Tin Quiches

3.7

( By Ellie )

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.

01 Information

Grade easy
Serving 6 servings
Calorie 238 Kcal
Prep Time 30 Mins
Cook Time 30 Mins
Total Time 60 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.

04 Author

Ellie

1078 Recipes

Muffin-Tin Quiches

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