Muffin-Tin Quiches
Ingredients
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1½ cups chopped fresh spinach
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½ tsp. ground black pepper
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½ cup low-fat milk
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1 cup shredded smoked Cheddar cheese
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8 large eggs
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¾ tsp. salt, divided
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1 cup diced red onion
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1½ cups finely diced red-skinned potatoes
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2 tbsp. extra-virgin olive oil
Method
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01Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.
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02Heat oil in a large skillet over medium heat. Add potatoes, onion and ¼ teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.
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03Whisk eggs, cheese, milk, pepper and the remaining ½ teaspoon salt in a large bowl. Stir in spinach and the potato mixture. Divide the quiche mixture among the prepared muffin cups.
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04Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.
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05To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
