Tuesday, August 5, 2008

Mini Crustless Spinach Quiche

Well, I must say, it has been quite some time since we have updated the blog. So sorry...with Lauren moving into a new place and myself starting a new job, we have been both adjusting. And so you don't feel too upset with us, I thought I would share a yummy recipe for crustless mini quiches. These are so great and yet so simple to make.

What you need:
1 tbsp vegetable oil
1 small onion, chopped (My husband doesn't like the thought of onion in his food, so I minced them up super small, so they gave flavor, but went unnoticed by the hubby)
1 (10 oz) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 c shredded Muenster cheese (or any type of cheese you are in the mood for)
1/4 tsp salt
1/8 tsp ground pepper

What you do:
Preheat oven to 350 degrees F. Lightly grease a muffin tin.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop mixture into 12 muffin tins, filling each halfway.
Bake in preheated oven until eggs have set, about 25 minutes. Let cool for 5 minutes before serving. Yields a dozen


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Anonymous said...

I'm trying these in mini muffin pans for a side dish at brunch tomorrow. Thank you for sharing the recipe! :)