Muffin-Tin Quiches with Smoked Cheddar & Potato
Potatoes, cheese and greens make these muffin tin quiches delicious and satisfying. Meal prep them over the weekend for breakfast throughout the week.
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- Prep time
- 30 min
- Cook time
- 42 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons extra-virgin olive oil
- 1.5 cups finely diced red-skinned potatoes
- 1 cup diced red onion
- 0.75 teaspoon salt, divided
- 8 large eggs
- 1 cup shredded smoked Cheddar cheese
- 0.5 cup low-fat milk
- 0.5 teaspoon ground black pepper
- 1.5 cups chopped fresh spinach
Instructions
- 1
Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.
- 2
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
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
Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.