Protein-packed mini crustless cups with spinach, cheese, and fresh herbs, ideal for breakfast or a snack.
# Ingredient List:
→ Vegetables
01 - 2 cups fresh spinach, chopped
02 - 1/2 small onion, finely diced
03 - 1/2 red bell pepper, finely diced (optional)
→ Eggs & Dairy
04 - 6 large eggs
05 - 1/3 cup milk (dairy or unsweetened non-dairy)
06 - 1 cup shredded cheese (cheddar, feta, or mozzarella recommended)
07 - 1/4 cup grated Parmesan cheese
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg (optional)
11 - 1 tablespoon fresh chives or parsley, chopped
# Directions:
01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone muffin liners.
02 - In a skillet over medium heat, sauté onion and red bell pepper for 3 to 4 minutes until softened. Add the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, whisk together eggs, milk, salt, black pepper, and ground nutmeg until well combined.
04 - Stir shredded cheese, grated Parmesan, and chopped fresh herbs into the egg mixture.
05 - Fold the cooled sautéed vegetables into the egg and cheese mixture until evenly distributed.
06 - Divide the mixture evenly among the prepared muffin cups, filling each approximately three quarters full.
07 - Bake in the preheated oven for 18 to 22 minutes, until the quiches are puffed and set in the center.
08 - Allow the mini quiches to cool for 5 minutes, then loosen the edges with a knife and remove from the muffin tin. Serve warm or at room temperature.
