Spinach and Cheese Mini Crustless Quiches

We love mini anything. These spinach and cheese mini quiches are perfect for a light snack. The layers of spinach, melty cheeese and light egg is perfect for brunch or hosting.
 

Adapted from The Big Mouthful

Makes 24 muffin-size quiches or 48 mini muffin quiches

  • Cooking spray
  • 4 Tablespoons garlic and herb infused oil (or olive oil infused with a bit of garlic, thyme and rosemary)
  • 2 small onion, diced
  • 10 ounces fresh baby spinach or frozen spinach
  • 10 eggs
  • 2 cups grated cheddar cheese
  • 4 slices American cheese
  • 1 cup 2 % milk or heavy cream
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Generously spray a standard-sized muffin tin with cooking spray, making sure to cover each cup completely. Set aside.

Heat a large saute pan over medium heat. Add olive oil. When the oil begins to shimmer, add onions. Cook until softened, about 5-8 minutes.

Turn the heat to low and mound the spinach on top of onions. It will look like a lot of spinach, but it will wilt down. Gently stir until spinach wilts, about 2 minutes.

Set aside to cool.

Crack eggs into a medium mixing bowl. Pour in the milk. Whisk until the eggs and milk completely combine and the mixture slightly fluffy, about 1 minute. Stir in salt and pepper.

When the spinach and onion mixture has cooled slightly, add it to the egg mixture and stir gently to combine.

Fill each muffin cup with 1/4 cup of egg and vegetable mixture.

Bake for 25-30 minutes or until the tops of the mini quiches begin to brown.

Remove from oven and let cool for 5 minutes. Run a butter knife around each mini quiches to free it from the muffin tin.

Serve warm or at room temperature.

 

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