Rating: 4.61 stars
33 Ratings
  • 5 star values: 26
  • 4 star values: 3
  • 3 star values: 4
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  • 1 star values: 0

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.

Carolyn Casner
Source: EatingWell Magazine, January/Feburary 2017

Gallery

Read the full recipe after the video.

Recipe Summary test

active:
30 mins
total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.

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  • 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.

  • 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.

  • Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.

Tips

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 (1/2-cup) cups

Nutrition Facts

238 calories; protein 13.6g; carbohydrates 10.8g; dietary fiber 1.3g; sugars 2.9g; fat 15.6g; saturated fat 5.3g; cholesterol 263.4mg; vitamin a iu 1251.1IU; vitamin c 7.3mg; folate 58.8mcg; calcium 176.9mg; iron 1.7mg; magnesium 27.4mg; potassium 376.5mg; sodium 494.3mg; thiamin 0.1mg.
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