Mini Spinach Quiches Recipe

Mini Spinach Quiches

By Michelle Dudash, Chef and Registered Dietitian Nutritionist 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

1. 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.
   
2. Meanwhile, crack open the eggs and beat with a whisk until well blended. Add the remaining ingredients and stir well.
   
3. Remove potatoes from oven and pour egg mixture into muffin tin cups, dividing equally.
   
4. 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.
   

• Cuisine: American
• Course: Breakfast
• Skill Level: Moderate