Mini Spinach Quiches Recipe
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 12 servings
1 ½ c. ready to use frozen shredded breakfast potatoes, thawed
1 package (10 ounces) frozen chopped spinach, thawed, with all the water squeezed out.
11 fresh whole eggs
¼ c. nonfat milk
¾ c. shredded reduced fat cheese
¼ c. diced natural diced ham
3 drops hot pepper sauce
Preheat oven to 400°F. Place aluminum liners in muffin tin, and then spray liners with vegetable oil spray. Place the potatoes into muffin tin, dividing equally among each portion. Put pan in oven for 10 minutes.
Meanwhile, crack open the eggs and beat with a whisk until well blended. Add the remaining ingredients and stir well.
Remove potatoes from oven and pour egg mixture into muffin tin cups, dividing equally.
Place pan back in oven and bake for 15 – 20 minutes, or until tops spring back or toothpick comes out clean. Eat immediately or cool down and store in refrigerator for up to 5 days. To reheat, cook in microwave until hot.
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Mini Spinach Quiches
By Published: March 12, 2011
- Yield: 12 servings (12 Servings)
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 45 mins
Quick and easy way to enjoy quiche with spinach using healthier ingredients.
Ingredients
- 1 1/2 cup ready to use frozen shredded breakfast potatoes thawed
- 1 package (10 ounces) frozen chopped spinach thawed, with all the water squeezed out
- 11 fresh whole eggs
- 1/4 cup nonfat milk
- 3/4 cup shredded reduced fat cheese
- 1/4 cup diced natural ham
- 3 drops hot pepper sauce
Instructions
- Preheat oven to 400°F. Place aluminum liners in muffin tin, and then spray liners with vegetable oil spray. Place the potatoes into muffin tin, dividing equally among each portion. Put pan in oven for 10 minutes.
- Meanwhile, crack open the eggs and beat with a whisk until well blended. Add the remaining ingredients and stir well.
- Remove potatoes from oven and pour egg mixture into muffin tin cups, dividing equally.
- Place pan back in oven and bake for 15 – 20 minutes, or until tops spring back or toothpick comes out clean. Eat immediately or cool down and store in refrigerator for up to 5 days. To reheat, cook in microwave until hot.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
