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.