Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you’ll have breakfast available in a hurry for the rest of the week.
Ingredients (6 servings)
2 tablespoons extra-virgin olive oil
1½ cups finely diced red-skinned potatoes
1 cup diced red onion
¾ teaspoon salt, divided
8 large eggs
1 cup shredded smoked Cheddar cheese
½ cup low-fat milk
½ teaspoon ground black pepper
1½ cups chopped fresh spinach
Prep 30 m
Ready In 1 h
Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.
Heat 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.
Whisk 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.
Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.
To 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.
Equipment: Muffin tin with 12 ( ½-cup) cups
Serving size: 2 quiches each
Per serving: 238 calories
fat 16 g (5 g sat)
fiber 1 g
carbohydrates 11 g
protein 14 g