Muffin-Tin Quiches with Smoked Cheddar & Potato
6 servings
Active time: 30 minutes
Total time: 1 hour
Description
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.
Directions
- 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 1/4 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 1/2 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.
Tips
- 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.
- Muffin tin with 12 (1/2-cup) cups
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories240 cal
- Total Fat15.8 g
- Saturated Fat5.5 g
- Cholesterol0 mg
- Sodium497 mg
- Carbohydrate Total10.8 g
- Protein13.4 g
- Phosphorus248 mg
- Potassium387 mg
- Fiber1.3 g
- Calcium178 mg
Ingredients
- 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 pepper
- 1½ cups chopped fresh spinach