Rating: 3 stars
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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.

Amanda Haas
Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

hands-on:
14 mins
total:
34 mins
Yield:
Serves 6 (serving size: 1 quiche)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Cooking Light Real Family Food

Nutrition Facts

108 calories; calories from fat 0%; fat 8g; saturated fat 2.7g; mono fat 3.5g; poly fat 0.8g; protein 7.2g; carbohydrates 2.2g; fiber 0.3g; cholesterol 147mg; iron 0.8mg; sodium 268mg; calcium 103mg.
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