Mini Crustless Quiches Spinach (Print view)

Protein-packed spinach and cheese egg cups baked to perfection for any time of day.

# List of Ingredients:

→ Vegetables

01 - 2 cups fresh spinach, chopped
02 - ½ small onion, finely diced
03 - ½ red bell pepper, finely diced (optional)

→ Eggs & Dairy

04 - 6 large eggs
05 - ⅓ cup milk (dairy or unsweetened non-dairy)
06 - 1 cup shredded cheese (cheddar, feta, or mozzarella recommended)
07 - ¼ cup grated Parmesan cheese

→ Seasonings

08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ¼ teaspoon ground nutmeg (optional)
11 - 1 tablespoon fresh chives or parsley, chopped

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone muffin liners.
02 - In a skillet over medium heat, sauté diced onion and bell pepper for 3 to 4 minutes until softened. Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together eggs, milk, salt, black pepper, and nutmeg until combined. Stir in shredded cheese, grated Parmesan, and chopped herbs.
04 - Add cooled spinach and vegetable mixture to the egg mixture and fold gently until evenly incorporated.
05 - Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
06 - Bake in the preheated oven for 18 to 22 minutes, or until the egg cups have puffed and are set in the center.
07 - Allow the egg cups to cool for 5 minutes. Run a knife around the edges to loosen, then remove from the muffin tin. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • They bake in one tin and come out as perfect individual portions you can grab straight from the fridge all week.
  • The spinach melts into the eggs in a way that makes even picky eaters forget they're eating greens.
  • You can change the fillings based on what's in your crisper drawer without following a strict formula.
  • They taste just as good cold as they do warm, which makes mornings so much easier.
02 -
  • Let the spinach cool completely before adding it to the eggs or you'll end up with scrambled bits instead of a smooth custard.
  • Don't skip greasing the tin even if it's nonstick—these have a way of clinging to the sides when you least expect it.
  • Fill the cups only three-quarters full because they rise beautifully in the oven and will overflow if you're too generous.
03 -
  • Use a light hand when whisking the eggs—overbeating makes them tough instead of tender.
  • Add a pinch of smoked paprika to the egg mixture for a subtle smoky flavor that makes people ask what your secret is.
  • If you're meal prepping, label the container with the date so you remember how fresh they are.
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