👩🍳 INSTRUCTIONS
1. Preheat and Prepare:
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Preheat your oven to 375°F (190°C).
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Grease four wells of a standard muffin tin or four small foil pans with olive oil or non-stick spray.
2. Sauté the Vegetables:
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Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper and cook for 4-5 minutes until softened.
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Add the chopped spinach and cook for another 1-2 minutes, just until wilted. Remove from heat and let cool slightly.
3. Prepare the Egg Base:
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In a medium bowl, whisk the eggs, heavy cream, salt, and pepper together until smooth and well-combined.
4. Assemble the Quiches:
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Divide the cooked vegetable mixture evenly among the prepared muffin cups.
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Pour the egg mixture over the vegetables, filling each cup about ¾ full.
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Sprinkle the shredded cheddar cheese evenly over the top of each quiche.
5. Bake:
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Bake for 20-25 minutes, or until the edges are golden and the centers are fully set.
6. Cool and Serve:
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Let the quiches cool in the pan for 5 minutes before carefully removing them.
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Serve warm. They are delicious on their own or with a side salad or fresh fruit.
💡 Pro-Tips & Variations:
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Easy Removal: Running a small knife around the edge of each quiche after cooling makes them easy to pop out.
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Meal Prep Friendly: These quiches store beautifully. Let them cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick breakfast.
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Customize Your Fillings: Get creative! Try diced mushrooms, broccoli florets, sun-dried tomatoes, or crumbled feta cheese instead of cheddar.
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Make it Lighter: Substitute the heavy cream with milk or a milk alternative.
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