I like these because you can prep them in advance and then eat them all week long. You can add whatever veggies or meats you like to customize.
Crustless Spinach Quiches
1 1/2-ish C frozen spinach, drained* (heated, squeeze drained)
1 C. cheddar, shredded
6 eggs or Egg Beaters could work really well here
1 1/2 C. milk
salt and pepper to taste
Optional - serve with salsa or pico (this was EXCELLENT when I had some leftover Chipotle pico)
Spray a muffin tin (you might have to do two tins) with cooking spray (or use muffin cups, might be smart if you know you'll be reheating these later) and preheat oven to 375. Whisk the eggs and milk in a bowl, season with salt and pepper and then ideally, transfer to a liquid measuring cup with a spout. (This will make pouring it easier.) In each muffin cup, add some spinach and sprinkle with cheddar cheese over the top. The muffin cups should be almost full of veggies and cheese.
Pour in eggs, being careful to not go more than 3/4-ish full. Put them in the oven for 25-30 minutes or until golden brown around the edges and a knife comes out clean. Give them a few minutes to finish after you pull them out of the oven and then serve or store until later in the week.
These are super versatile- you can add any meats (crumbled bacon or sausage, even veggie sausage?) or veggies (I'm thinking sauteed onions and garlic, red or green peppers, asparagus, broccoli) or cheeses (feta? parmesan? swiss?) you like!
I did read online that some people freeze their quiches. Not sure if this would work for me or not since I have egg texture issues but it is an idea.
When Kat and I made this, it made 18 quiche muffins, but mine had a lot of veggies (spinach and broccoli) so it added up to one egg in every three muffins. Maybe an ounce of cheese over the three, so by my math it is about 180ish calories for three of them. Would be less if we used egg beaters or less cheese.
* I think it is important to get ALL of the moisture out of the frozen spinach, so I recommend heating it up in the microwave, then dumping the spinach into a cloth kitchen towel and squeezing it as hard as you can over the sink, a few different times, almost like you're wringing it out. It will get even smaller and more compact than before! That's OK! It wont let off any moisture when it cooks this way. Soggy eggs (or anything, really) is bad news for me, so I prefer it as moisture free as possible.
