Mini Crustless Quiche Spinach (Printable)

Baked spinach and cheese egg cups, ideal for a nutritious breakfast or snack.

# Components:

→ Vegetables

01 - 2 cups fresh spinach, chopped
02 - 1/2 small onion, finely diced
03 - 1/2 red bell pepper, finely diced (optional)

→ Eggs & Dairy

04 - 6 large eggs
05 - 1/3 cup milk (dairy or unsweetened non-dairy)
06 - 1 cup shredded cheese (cheddar, feta, or mozzarella)
07 - 1/4 cup grated Parmesan cheese

→ Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg (optional)
11 - 1 tablespoon fresh chives or parsley, chopped

# Directions:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - Sauté onion and red bell pepper in a skillet over medium heat for 3 to 4 minutes until softened. Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together eggs, milk, salt, black pepper, and nutmeg until combined.
04 - Stir in shredded cheese, grated Parmesan, and chopped fresh herbs into the egg mixture.
05 - Add the cooled sautéed vegetables to the egg and cheese mixture. Stir until evenly combined.
06 - Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake in preheated oven for 18 to 22 minutes, or until puffed and set in the center.
08 - Allow to cool for 5 minutes before running a knife around the edges and removing from the tin. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They reheat beautifully all week long without getting rubbery or soggy.
  • You can customize them with whatever vegetables or cheese you have on hand.
  • Theyre filling enough to keep you satisfied until lunch without feeling heavy.
  • Kids actually eat them, even the ones who claim they hate vegetables.
02 -
  • Do not skip cooling the spinach mixture or the eggs will cook unevenly and turn out watery.
  • Fill the cups only three quarters full because they rise quite a bit and can overflow if you get greedy.
  • Use a nonstick muffin tin or silicone liners, regular paper liners will stick and peel away the edges.
03 -
  • Add a pinch of smoked paprika to the egg mixture for a subtle smoky flavor that makes them taste more complex.
  • Use a small cookie scoop to portion the mixture evenly into the muffin cups, it saves time and keeps them uniform.
  • Let them cool for the full five minutes before removing, they firm up as they cool and come out much cleaner.
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