Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.
Active Time
30 mins
Total Time
1 hr
Yield
Serves 6
How to Make It
1. Step
Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.
2. Step
Heat oil in a large skillet over medium heat. Add potatoes, onion and 1/4 teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.
3. Step
Whisk eggs, cheese, milk, pepper and the remaining 1/2 teaspoon salt in a large bowl. Stir in spinach and the potato mixture. Divide the quiche mixture among the prepared muffin cups.
4. Step
Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.
