These mini quiches are really more like small baked omelets, since they do not have a flaky crust and custard filling commonly associated with classic quiche recipes. For my mini quiches, veggies, herbs, egg and cheese are the main components of the filling, rather than lots of cream and milk called for in most quiche custards. I also like to make my mini quiches using leftover items from my fridge, including some half-and-half (I use for my coffee in the morning), frozen spinach (I always have frozen veggies on hand), fresh basil (from a pesto I made the other night), some fat-free feta cheese and low-fat shredded cheddar cheese (I typically use for omelets and grilled cheese), but feel free to use just about any cheese and veggie combination. To get that perfectly round quiche shape and cheesy crust on top, I use a mini muffin pan, which also gives me a healthy single serving portion. These mini quiches are great for breakfast (on the go!) and for parties, because you can make them the day before and reheat in a oven or serve at room temperature. Enjoy!
Servings: 24 mini quiches
4 eggs, beaten
2 tablespoons half-and-half or milk
1 tablespoon minced garlic
1 package frozen spinach, thawed and drained well (Note: I use a large hand towel to absorb all of the excess moisture from the spinach).
1 small onion, chopped
1 cup chopped basil
1 cup shredded low fat cheddar cheese
3/4 cup crumbled feta cheese
extra virgin olive oil (Tip: I recommend this Misto Olive Oil Sprayer. I use it for spraying baking sheets and muffin tins with olive oil and other non-sticking cooking needs, instead of using Pam and other fake olive oil and butter substitutes)
salt and pepper to taste.
- Preheat oven to 375 degrees.
- Set a large skillet over medium heat and spray with a generous amount of olive oil. When the oil is hot, add the garlic and stir around for about 30 seconds. Add the chopped onion, some salt and pepper, and turn up the heat to medium-high. Stirring frequently, cook until the onion is lightly browned.
- Then, add the spinach, chopped basil, some more salt and pepper, and lower the heat to medium. Cook for about 10 to 15 minutes. Taste and adjust the seasoning to your liking.
- Combine the eggs, cheese (reserving some of the shredded cheddar to sprinkle on later), half-and-half, salt, pepper, and beat until well blended.
- Spray a 24-mini muffin cup pan (or 2 12-mini muffin cup pans) with the Misto olive oil sprayer (see ingredients above). Distribute the spinach mixture evenly between the muffin cups, about 1 tablespoonful. Then, spoon about 1 tablespoonful of egg batter into each muffin cup. (Pictured below).
- Bake about 15 minutes. Remove the muffin pan(s) from the oven. Sprinkle the top of each muffin cup with some of the reserved shredded cheddar cheese. Bake for another few minutes, 5 minutes or so, or until the cheese has formed a golden brown crust on top.
- Cool the quiches. Serve warm or at room temperature. Store leftovers in the fridge.