Muffin-Tin Quiches with Smoked Cheddar & Potato

Muffin-Tin Quiches with Smoked Cheddar & Potato

6 Reviews
From: EatingWell Magazine, January/Feburary 2017

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.

Ingredients 6 servings

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  • 2 tablespoons extra-virgin olive oil
  • 1½ cups finely diced red-skinned potatoes
  • 1 cup diced red onion
  • ¾ teaspoon salt, divided
  • 8 large eggs
  • 1 cup shredded smoked Cheddar cheese
  • ½ cup low-fat milk
  • ½ teaspoon ground black pepper
  • 1½ cups chopped fresh spinach

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.
  2. Heat oil in a large skillet over medium heat. Add potatoes, onion and ¼ 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 ½ 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.
  • To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
  • Equipment: Muffin tin with 12 ( ½-cup) cups

Nutrition information

  • Serving size: 2 quiches each
  • Per serving: 238 calories; 16 g fat(5 g sat); 1 g fiber; 11 g carbohydrates; 14 g protein; 59 mcg folate; 263 mg cholesterol; 3 g sugars; 0 g added sugars; 1,251 IU vitamin A; 7 mg vitamin C; 177 mg calcium; 2 mg iron; 494 mg sodium; 377 mg potassium
  • Nutrition Bonus: Vitamin A (25% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ vegetable, 1 medium-fat meat, ½ high-fat meat, 1 fat

Reviews 6

April 06, 2017
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By: Rose M
This was tasty, if a little bland. I should have anticipated that and added some cayenne or other seasoning. But I agree with LilyCooks. Cleanup was terrible. I like the idea of the muffin size but it's not worth the cleanup.
March 10, 2017
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By: LilyCooks
This recipe would be great to make if you want to torture whoever has dish duty. Sure, the mini quiches were good, but they weren't great. But it made a colossal mess! I prepared it as directed and everything stuck-- it took me several soaks and over an hour to clean the muffin pan. I may never make it again but if I do, I won't make this as directed. Next time I will make it in a pie pan and cut it. Also, you can't taste the smoked cheddar so no need to splurge on that, just use regular cheddar.
February 09, 2017
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By: Amalia
I only had a large muffin tin, so instead of 2 in a portion, I have 1 and they are delicious. These quiche freeze very well.
January 22, 2017
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By: meLoveToBake
Awesome! Taste even better than I expected it would. Followed recipe as written except that I used a yukon gold potato instead of a red skin. This will be added to our regular weekday morning rotation: 1 mini quiche plus a green drink for breakfast. Hopefully it freezes well.
January 04, 2017
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By: alimarie
This is the best. I will definitely make again and again. Cant go wrong. So satisfying and yummy at the same time. You must try it.
January 01, 2017
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By: Laura G
Excellent recipe! I have made this twice now and everyone raves about it. The first time I made it as the recipe was written, but quickly realized how adaptable this is - the second time I added fine-diced leftover Christmas ham into it also. And, I could imagine this with any kind of cheese or veggies. Excellent!!
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