Muffin-Tin Quiches with Cheddar & Potato

By ccavaletti

Ingredients

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

Details

Servings 6

Preparation

Step 1

Preheat oven to 325º. Coat a 12-cup muffin tin with cooking spray.

Heat oil in a large skillet over medium heat. Add potatoes, onion and 1/4 tsp 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 1/2 tsp 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 for 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.


Serving size: 2 quiches. Calories 238, Fat 16g (sat 5g), Chol 263mg, Carbs 11g, Protein 14g, Fiber 1g, Sodium 494mg, potassium 377mg.


From Eating Well January/February 2017