Cheese lovers will gobble these up in the blink of an eye. These mini-quiches are baked in a muffin pan, creating six individual servings, and note: this quiche is heartier and more dense than light, eggy quiches. Spinach is one of my favorite vegetables but you can substitute broccoli or add in chopped tomato or bell peppers for variations on the basic recipe. Serve with fresh fruit and ice-cold orange juice or Mimosas in classy wine glasses and you’ve got the perfect brunch. — L. Weal
1 bunch fresh baby spinach (about 5 ounces)
2 tablespoons olive oil
1 tablespoon salted butter
1 large onion, chopped
6 fresh whole mushrooms, roughly chopped
5 large eggs
1/4 cup milk
3 cups (12 ounces) finely shredded cheese
ground black pepper
large (12-inch) skillet
large (5-quart) mixing bowl
jumbo (6-cup) muffin pan
1. Set oven to 350 degrees. Rinse spinach thoroughly and drain well, then rough chop into bite-sized pieces.
2. Combine oil and butter in skillet over medium heat. When mixture begins to froth, add spinach and stir — about a minute or so — until spinach begins to wilt.
3. Add chopped onions and mushrooms. Sauté about 3—4 minutes, stirring occasionally, until onions are soft and translucent. Remove from heat.
4. Whisk eggs in mixing bowl until well-blended, then add milk, cheese and black pepper to taste.
5. Add sautéed vegetables and stir until well-combined.
6. Spray each muffin pan cup with cooking spray. Pour in egg mixture and bake 25 minutes or until tops look set and glossy.
7. Cool mini-quiches in muffin pan 5 minutes before removing.
NOTES & TIPS
• If substituting with frozen spinach instead of fresh, cook according to manufacturer’s directions, then drain well before adding to skillet in Step 2.
• Run a butter knife around the sides of each mini-quiche to loosen from muffin pan.
• Wrap leftovers securely and refrigerate. These will keep for 3—4 days in the refrigerator and need only about a minute in the microwave to reheat.