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Muffin-Tin Quiches with Smoked Cheddar & Potato

Muffin-Tin Quiches with Smoked Cheddar & Potato

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.

Servings

6 servings

Prep Time

30 minutes

Total Time

1 hour

Ingredients

  • 2tablespoons extra-virgin olive oil
  • 1 1/2cups finely diced red-skinned potatoes
  • 1cup diced red onion
  • 3/4teaspoon salt, divided
  • 8large eggs
  • 1cup shredded smoked Cheddar cheese
  • 1/2cup low-fat milk
  • 1/2teaspoon ground pepper
  • 1 1/2cups chopped fresh spinach

Instructions

  1. Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.
  2. 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.
  3. 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.
  4. Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.

Tips

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.

Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

Per serving (recipe makes 6 servings)

Calories 238kcal
Carbohydrate Total 11g
Total Sugars 3g
Added Sugars 0g
Fiber 1g
Total Fat 16g
Saturated Fat 5g
Mono Saturated Fat 6g
Cholesterol 263mg
Sodium 494mg
Protein 14g
Potassium 377mg
Calcium 177mg
Folate 59mcg
Omega-6 2g
Vitamin B12 1mcg
Vitamin E 2mg
Zinc 1mg
Vitamin B3 1mg