Ingredients
| Name | Amount (Metric / US) |
|---|---|
| EGGS | 4 |
| HALF-AND-HALF | 2 Tbsps |
| GARLIC | 1 Tbsp |
| SPINACH | 1 pkg |
| ONION | 1 small |
| BASIL | 24 g / 1 cup |
| CHEDDAR CHEESE | 113 ml / 1 cup |
| FETA CHEESE | 112.50 g / 0.75 cups |
| SALT AND PEPPER | 24 servings |
Mini Spinach and Feta Quiches
Mini Spinach and Feta Quiches requires around 45 minutes from start to finish. One serving contains 38 calories, 3g of protein, and 2g of fat. This recipe serves 24. For 39 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 2 people have tried and liked this recipe. A mixture of cheddar cheese, half-and-half, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a hor d'oeuvre. It is brought to you by Foodista. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad. Similar recipes are Mini Spinach and Feta Quiches, Mini Spinach Quiches, and Spinach Ricotta Mini Quiches.
Instructions
Preheat oven to 375 degrees. Set a large skillet over medium heat and spray with a generous amount of olive oil. When the oil is hot, add the garlic and stir around for about 30 seconds. Add the chopped onion, some salt and pepper, and turn up the heat to medium-high. Stirring frequently, cook until the onion is lightly browned. Then, add the spinach, chopped basil, some more salt and pepper, and lower the heat to medium. Cook for about 10 to 15 minutes. Taste and adjust the seasoning to your liking. Combine the eggs, cheese (reserving some of the shredded cheddar to sprinkle on later), half-and-half, salt, pepper, and beat until well blended. Spray a 24-mini muffin cup pan (or 2 12-mini muffin cup pans) with the Misto olive oil sprayer (see ingredients above). Distribute the spinach mixture evenly between the muffin cups, about 1 tablespoonful. Then, spoon about 1 tablespoonful of egg batter into each muffin cup. (Pictured below). Bake about 15 minutes. Remove the muffin pan(s) from the oven. Sprinkle the top of each muffin cup with some of the reserved shredded cheddar cheese. Bake for another few minutes, 5 minutes or so, or until the cheese has formed a golden brown crust on top. Cool the quiches. Serve warm or at room temperature. Store leftovers in the fridge.
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