Mini Spinach Quiches Recipe

Prep time: 15 minutes

Cook time: 30 minutes

Makes: 12 servings

 

1 ½ c. 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

¼ c. nonfat milk

¾ c. shredded reduced fat cheese

¼ c. diced natural diced ham

3 drops hot pepper sauce

 

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.

 

Meanwhile, crack open the eggs and beat with a whisk until well blended. Add the remaining ingredients and stir well.

 

Remove potatoes from oven and pour egg mixture into muffin tin cups, dividing equally.

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.

 

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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

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.

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