Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying.
Heat oil in a large skillet over medium heat.
Remove from heat and let cool 5 minutes.
Whisk eggs, cheese, milk, pepper and the remaining 1/2 teaspoon salt in a large bowl.
Stir in spinach and the potato mixture.
Divide the quiche mixture among the prepared muffin cups.
Bake until firm to the touch, about 25 minutes.
Let stand 5 minutes before removing from the tin.
Like eggs, cheese can also get a bad rap.
Butcheese contains important nutrients, including protein, fat, calcium, phosphorus, potassium and vitamin B12.
You’ll even get some gut-healthy probiotics in cheese.
If you’re watching your sodium intake, choose lower-sodium cheese, including Cheddar, mozzarella and Swiss.
Yes, you’ve got the option to!
Frozen spinach is a good alternative to fresh as long as it is thawed and squeezed dry.
Wet and watery ingredients will leave you with wet and watery muffin-tin quiches.
Be sure to squeeze dry thawed spinach before adding it to the egg mixture.
Muffin-tin quiches are a great way to use up leftoverroasted vegetablestoo.
Eggs become tough and rubbery when they’re overcooked.
Be sure to bake the muffin-tin quiches just until set and light golden brown.
you could check the doneness by inserting a toothpick into the center.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
