Quiche Muffins

April 4, 2011

Happy Monday, everyone.

I won’t be able to cook or write for a few days because in a few hours, I’m getting my eyes lasered. I’ve worn contacts since I was eleven years old and without them, I can barely make out the “E” on an eye chart. I finally decided to get Lasik after talking about it forever, only I apparently have crazy-shaped corneas so I can’t technically get Lasik; I have to get this other procedure called PRK that involves more down time. For the next few days, I am not supposed to read, watch TV or use the computer, my eyes will hurt and I’ll have limited eyesight…it’s all a bit terrifying but should be worth it in the end. Obviously, I don’t know know how much cooking I’ll be doing and I certainly won’t be doing much writing…so if I disappear for a few days, just know that I’m here on my couch, hanging out with Larry, eating sandwiches and listening to NPR. Here’s a recipe I made over the weekend (the first thing I cooked after my cleanse):

Last week, my sister asked me for ideas on something to take to a potluck brunch at work. I recommended that she bring these little guys. These mini crustless quiches are simple to make, easy to transport and taste great warm or at room temperature. And they’re delicious, of course.


You can start with a package of frozen, chopped spinach or you can use use fresh spinach (which is what you see here). I didn’t chop mine up. You saute the spinach with some chopped onions and a little bit of oil.

You beat 5 eggs with some salt and pepper and a lot of cheese. You can use whatever kind of cheese you like or have on hand. I used a mix of cheddar, swiss and gruyere and reduced the amount by one cup in an effort to be healthy. With the full amount, these things are gloriously rich and cheesy (but they totally work with less cheese, too).

Throw your cooked spinach and onion into the cheese and egg mixture and stir everything up. You’re almost finished.

Transfer the mixture into your baking pan of choice. For these, I greased a 12 cup muffin pan and filled them slightly more than 2/3 of the way full.

They’ll puff up in the oven when they cook and then deflate a little as they cool. I overcooked this batch a bit because I didn’t set an oven timer and forgot about them. While they came out a little extra browned, they tasted just fine.

Let them cool slightly, pop them out of the pan and you instantly have a warm, savory, portable breakfast (and I mentioned, they also taste great at room temperature). If you refrigerate them, they reheat well: you can just pop one in the microwave for 20 seconds. Feel free to play around with different cheeses, spices and add-ins: paprika, herbs, chopped ham, broccoli, bell peppers or mushrooms would make tasty additions:

Quiche Muffins

Adapted from Allrecipes

makes 6 servings: 12 muffins, 24 mini muffins or a single 9 inch quiche

Ingredients

  • 1 tablespoon olive oil (you can also use vegetable oil or butter)
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained (I used 14 oz. fresh baby spinach)
  • 5 eggs, beaten
  • 3 cups shredded cheese: muenster, cheddar, monterrey jack, swiss, or whatever you like (I reduce the amount to 2 cups)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a standard 12 cup muffin/cupcake pan, 2 mini muffin pans or a 9 inch pie pan.
  2. 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.
  3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan .
  4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Notes: Since there isn’t a crust to absorb the grease from the cheese, they might seem a little greasy when made as muffins and eaten as a finger food. If this bothers you, you can try using muffin liners instead of baking them in a greased pan. The mini muffins will cook more quickly so check in on them beginning at 15 minutes.

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