Spinach and Cheddar Mini Quiches
Brighten your breakfast table with these delightful Spinach and Cheddar Mini Quiches! Easy to whip up and perfect for meal prep, each quiche is packed with wholesome vegetables and creamy cheese, delivering a burst of flavor in every bite. With no crust to fuss over, these delicious treats are both time-saving and satisfying. Serve them warm for a hearty breakfast or chilled for a quick snack throughout the week. Perfect for brunch gatherings or a light weeknight dinner, these mini quiches are sure to delight everyone!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Cooking oil
1 tablespoon (none)
Onion
1/2 medium (diced)
Bell pepper
1/2 medium (chopped)
Tomato
1 medium (diced)
Baby Spinach
2 cups (washed)
Whole eggs
10 large (beaten)
2% low-fat milk
1/3 cup (none)
All-purpose flour
1/3 cup (none)
Salt
1/2 teaspoon (none)
Black pepper
1/8 teaspoon (none)
Shredded cheddar cheese
1 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C) and generously grease a nonstick muffin pan with cooking oil. Set aside.
2
In a large nonstick skillet, heat the cooking oil over medium-high heat. Add the diced onions and sauté for about 5 minutes until they become soft and translucent.
3
Stir in the chopped bell peppers and diced tomatoes, along with half a teaspoon of salt. Sauté for an additional 3 to 4 minutes until the vegetables are tender.
4
If you prefer to add sausage, incorporate it at this stage, cooking for another 5 to 7 minutes until browned and cooked through.
5
Fold in the baby spinach and cook for about 1 minute, until it wilts down. Remove the skillet from heat and set aside to cool slightly.
6
In a large mixing bowl, combine the beaten eggs, low-fat milk, all-purpose flour, shredded cheddar cheese, black pepper, and the remaining salt. Whisk until the mixture is well blended and smooth.
7
Divide the cooked vegetable and sausage mixture evenly among the 12 muffin wells in the prepared pan.
8
Carefully pour the egg mixture over the top of the vegetable mixture in each muffin well, filling them about three-quarters full.
9
Bake the mini quiches in the preheated oven for 25 to 30 minutes or until they are firm and lightly golden on top.
10
Let the quiches cool slightly before removing them from the pan. Serve warm or allow them to cool fully and store in an airtight container in the fridge.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spinach and Cheddar Mini Quiches?
They are a crustless, bite-sized breakfast dish made with eggs, spinach, and cheddar cheese baked in a muffin pan.
What temperature should I preheat my oven to?
You should preheat your oven to 350°F (175°C).
How should I prepare the muffin pan?
Generously grease a nonstick muffin pan with cooking oil to prevent sticking.
How long do I need to sauté the onions?
Sauté the diced onions for about 5 minutes until they are soft and translucent.
What other vegetables are included in the sauté?
The recipe includes chopped bell peppers and diced tomatoes.
How long should the bell peppers and tomatoes cook?
Sauté them for 3 to 4 minutes until they are tender.
Can I add meat to these mini quiches?
Yes, you can incorporate sausage at the sauté stage and cook for 5 to 7 minutes until browned.
When do I add the baby spinach?
Fold in the baby spinach after the other vegetables are tender and cook until it wilts.
How long does it take for the spinach to wilt?
It typically takes about 1 minute for the baby spinach to wilt down.
What ingredients are in the egg mixture?
The mixture contains beaten eggs, low-fat milk, all-purpose flour, shredded cheddar cheese, salt, and black pepper.
How many eggs are required for this recipe?
You will need 10 large beaten eggs.
What type of milk is used?
The recipe calls for 1/3 cup of 2% low-fat milk.
How much flour is added to the egg mixture?
The recipe uses 1/3 cup of all-purpose flour.
What kind of cheese is recommended?
One cup of shredded cheddar cheese is used for these quiches.
How do I assemble the quiches in the pan?
Divide the vegetable mixture evenly among the 12 muffin wells and then pour the egg mixture over the top.
How full should I fill each muffin well?
Fill each muffin well about three-quarters full.
How long do the mini quiches need to bake?
Bake them for 25 to 30 minutes in the preheated oven.
How do I know when the quiches are done?
They are done when they are firm to the touch and lightly golden on top.
Should I let the quiches cool before removing them?
Yes, let them cool slightly before removing them from the muffin pan.
How should I store leftover mini quiches?
Store them in an airtight container in the refrigerator.
Can these quiches be eaten cold?
Yes, they can be served warm or chilled for a quick snack.
Is this recipe good for meal prep?
Absolutely, these quiches are perfect for meal prep and can be made ahead of time.
How many quiches does this recipe make?
This recipe yields 12 mini quiches.
Is this recipe vegetarian?
Yes, as long as you do not add the optional sausage, the recipe is vegetarian.
How much spinach is needed?
The recipe calls for 2 cups of washed baby spinach.
What size onion should I use?
Use half of a medium onion, diced.
What seasonings are used?
The recipe is seasoned with salt and 1/8 teaspoon of black pepper.
Can I serve these for brunch?
Yes, they are an excellent choice for brunch gatherings or light dinners.
Do these quiches have a crust?
No, these are crustless mini quiches, making them easier and faster to prepare.
What is the primary protein source in this recipe?
The primary protein sources are the eggs and the cheddar cheese.