These cute little crustless quiches are perfect for families on the go. Whip up a batch (or two) on Sunday evening, and you have an easy go-to breakfast for busy weekday mornings. They're also quite versatile — this version features spinach and mozzarella, but cooked broccoli and cheddar or crispy bacon can easily be substituted or added. They freeze well, too.
1 tablespoon olive oil
1/4 cup diced onion
1 cup baby spinach leaves, coarsely chopped
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup 2 percent reduced-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs
- Preheat oven to 350°F.
- Coat 6 muffin cups with cooking spray. Heat oil in a medium nonstick skillet over medium-high heat. Add onion; cook 3 minutes or until almost tender. Add spinach; cook, stirring constantly, 2 minutes or just until spinach begins to wilt. Transfer spinach mixture to a small bowl; cool 3 minutes. Stir in cheese.
- Combine milk and remaining ingredients, stirring with a whisk until blended. Stir in cheese mixture. Divide mixture evenly among prepared muffin cups. Bake at 350°F for 20 minutes or until puffed and set. (Quiches will deflate slightly as they cool.) Serve warm.
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her cookbook, Real Family Food, features this and other delicious family-friendly recipes, as well as simple tips for bringing your family together around the table and a strategy for meal planning, budgeting, and shopping.
- Eggs, Breakfast/Brunch
- North American
- 6 servings