MI­NI CRUST­LESS SPINACH & FE­TA QUICH­ES

If you love quiche then you’ll love our crust­less quiche recipe. We take the best part of quiche—the egg cus­tard—and fill it with salty and creamy cheeses to pro­duce an in­dul­gent egg bite that will have you re­joic­ing in the morn­ing.

You can, of course, eat this on its own but it is al­so de­li­cious with toast or a bagel. This recipe yields quite a few serv­ings, we sug­gest freez­ing them and then re­heat­ing in the mi­crowave for break­fast all week long.

IN­GRE­DI­ENTS

6 eggs

1 cup milk

1 tea­spoon oregano

1 gar­lic clove, minced

1 tea­spoon pep­per sauce

1 tea­spoon salt

½ tea­spoon black pep­per

½ cup chopped toma­toes

2 pi­men­tos, fine­ly diced

1 cup spinach

½ cup shred­ded moz­zarel­la cheese

½ cup crum­bled fe­ta cheese

DI­REC­TIONS

1 Pre­heat oven to 350°F. Grease a muf­fin tin with cook­ing spray; set aside.

2 In a large bowl, add eggs, gar­lic, oregano, salt, black pep­per, pep­per sauce and milk. Whisk un­til thor­ough­ly mixed.

3 Add spinach, pi­men­tos, toma­toes and cheeses to each cup in the muf­fin tin.

4 La­dle egg mix­ture in­to muf­fin tins, be­ing mind­ful not to fill to the top, but about ¼-inch be­low.

5 Bake for 23 min­utes or, un­til the mid­dle of the quich­es have set.

6 Serve warm with but­tered toast or on its own.