These cute little crustless quiches are ideal for families on the go. Whip up a batch (or two) on Sunday evening, and you have an easy go-to breakfast for busy weekday mornings. They're also quite versatile–this version features spinach and mozzarella, but cooked broccoli and cheddar or crispy bacon are yummy substitutes or additions. They freeze well, too.
Coat 6 muffin cups with cooking spray. Heat a medium nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes or until almost tender. Add spinach; sauté 2 minutes or just until spinach begins to wilt, stirring constantly. Transfer spinach mixture to a small bowl; cool 3 minutes. Stir in cheese.
Combine milk and remaining ingredients, stirring with a whisk until blended. Stir in cheese mixture. Divide mixture evenly among prepared muffin cups. Bake at 350° for 20 minutes or until puffed and set. (Quiches will deflate slightly as they cool.) Serve warm.
I made these this morning and doubled the recipe. I agree that you can use less oil to cook your onions. I used broccoli rabe & shitake mushrooms instead of spinach. I think they would be very good with a spicy chicken or turkey sausage too. It was an easy recipe, great for a weekend breakfast, and clearly it's easy to put your own twist on it with veggies, cheese or meat. The salt can be completely left out if you use a saltier cheese or sausage.
I thought this was great, but also recommend cutting the oil and salt. I used 1 tsp of oil and 1/4 tsp of salt and added about 1/2 cup of Jimmy Dean turkey sausage crumbles. If I made it again I probably wouldn't add any salt at all. The serving size says 1 quiche. That's a joke. I ate two and I'm not hungry, but not stuffed either. A great recipe because it's mostly stuff you have on hand.