Mini Spinach and Feta Quiches
eatoplan
November 27, 2024
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Sauté the Vegetables:
- Heat a large skillet over medium heat and spray with a generous amount of olive oil.
- Once the oil is hot, add the garlic and sauté for about 30 seconds, until fragrant.
- Add the chopped onion, season with salt and pepper, and increase the heat to medium-high. Stir frequently, cooking until the onion is lightly browned.
- Add the spinach, chopped basil, and a pinch more salt and pepper. Lower the heat to medium and cook for 10-15 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
- Prepare the Egg Mixture:
- In a bowl, whisk together the eggs, half-and-half, cheese (reserving some shredded cheddar for topping), salt, and pepper until well combined.
- Prepare the Muffin Pan:
- Lightly spray a 24-mini muffin cup pan (or two 12-cup muffin pans) with olive oil.
- Assemble the Quiches:
- Evenly divide the spinach mixture into the muffin cups, using about 1 tablespoon per cup.
- Spoon the egg mixture on top of the spinach, filling each cup about 3/4 full.
- Bake the Quiches:
- Bake for 15 minutes. Then, remove the muffin pan(s) from the oven.
- Sprinkle the top of each quiche with some of the reserved shredded cheddar cheese.
- Return the pan to the oven and bake for an additional 5 minutes, or until the cheese has melted and is golden brown.
- Cool and Serve:
- Allow the quiches to cool slightly before serving. They can be served warm or at room temperature.
- Store leftovers in the fridge.
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Ingredients:
Adjust Servings
| 4 eggs beaten | |
| 2tablespoons half-and-half | |
| 1tablespoon garlic minced | |
| 1package spinach frozen, thawed, drained, well, (Note: I use a large hand towel to absorb all of the excess moisture) | |
| 1small onion chopped | |
| 1cup basil chopped | |
| 1cup cheddar cheese shredded, low fat | |
| 0.75cup feta cheese crumbled | |
| 24servings salt and pepper to taste |
Directions
1.
Preheat the Oven
Preheat your oven to 375°F (190°C).
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2.
Sauté the Vegetables
1. Heat a large skillet over medium heat and spray with a generous amount of olive oil. | 2. Once the oil is hot, add the garlic and sauté for about 30 seconds, until fragrant. | 3. Add the chopped onion, season with salt and pepper, and increase the heat to medium-high. Stir frequently, cooking until the onion is lightly browned. | 4. Add the spinach, chopped basil, and a pinch more salt and pepper. Lower the heat to medium and cook for 10-15 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
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3.
Prepare the Egg Mixture
In a bowl, whisk together the eggs, half-and-half, cheese (reserving some shredded cheddar for topping), salt, and pepper until well combined.
Mark as complete
4.
Prepare the Muffin Pan
Lightly spray a 24-mini muffin cup pan (or two 12-cup muffin pans) with olive oil.
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5.
Assemble the Quiches
1. Evenly divide the spinach mixture into the muffin cups, using about 1 tablespoon per cup. | 2. Spoon the egg mixture on top of the spinach, filling each cup about 3/4 full.
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6.
Bake the Quiches
1. Bake for 15 minutes. Then, remove the muffin pan(s) from the oven. | 2. Sprinkle the top of each quiche with some of the reserved shredded cheddar cheese. | 3. Return the pan to the oven and bake for an additional 5 minutes, or until the cheese has melted and is golden brown.
Mark as complete
7.
Cool and Serve
1. Allow the quiches to cool slightly before serving. They can be served warm or at room temperature. | 2. Store leftovers in the fridge.
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