Recipe Library
Muffin-Tin Quiches with Smoked Cheddar & Potato
Golden potatoes and sweet red onion soften in olive oil, releasing their earthy sweetness into fluffy eggs enriched with smoky Cheddar and fresh spinach. Each tender bite delivers creamy, savory comfort that lingers on the tongue.
- Total
- 1 hr
- Prep
- 30 min
- Cook
- 30 min
- Serves
- 6
Nutrition per Serving
- Calories
- 238
- Protein
- 14g
- Carbs
- 11g
- Fat
- 16g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 494mg
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups finely diced red-skinned potatoes
- 1 cup diced red onion
- 3/4 teaspoon salt, divided
- 8 large eggs
- 1 cup shredded smoked Cheddar cheese
- 1/2 cup low-fat milk
- 1/2 teaspoon ground black pepper
- 1 1/2 cups chopped fresh spinach
Instructions
- Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.
- 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.