Nutrient-dense mini cups with spinach, cheese, and herbs, ideal for breakfast or snack moments.
# What You'll Need:
→ Vegetables
01 - 2 cups fresh spinach, chopped
02 - 1/2 small onion, finely diced
03 - 1/2 red bell pepper, finely diced (optional)
→ Eggs & Dairy
04 - 6 large eggs
05 - 1/3 cup milk (dairy or unsweetened non-dairy)
06 - 1 cup shredded cheese (cheddar, feta, or mozzarella)
07 - 1/4 cup grated Parmesan cheese
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg (optional)
11 - 1 tablespoon fresh chives or parsley, chopped
# How to Make It:
01 - Preheat oven to 350°F and grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - In a skillet over medium heat, sauté onion and bell pepper for 3 to 4 minutes until softened. Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and cool slightly.
03 - In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Stir in shredded cheese, Parmesan, and chopped herbs.
04 - Add the cooled vegetable mixture to the egg mixture and stir until evenly combined.
05 - Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes until the quiches are puffed and set in the center.
07 - Allow to cool for 5 minutes before running a knife around the edges and removing from the tin. Serve warm or at room temperature.
