Name: Muffin-Tin Quiches with Smoked Cheddar & Potato
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

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Muffin-Tin Quiches with Smoked Cheddar & Potato

Course: Breakfast

Servings:

Author: EatingWell

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°F. Coat a 12-cup muffin tin with cooking spray.
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.
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.
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.