Mini Quiches
Hello tumblr!
Although jams are my specialty I love a good breakfast dish and these mini quiches are perfect. I also have a couple of sons who play football so they appreciate a protein-filled breakfast. This recipe is perfect to make in advance and reheats in the microwave surprisingly well. You can add any fillings you want as long as you precook them but this recipe is for my favorite onion/spinach/goat cheese filling!
(This can also be made gluten-free!)*
Ingredients:
2 pie crusts (I always make my own but store-bought works too)
2 tablespoons olive oil
¼ white onion (diced)
2 teaspoons garlic
1 cup raw spinach (chopped)
1 teaspoon dried basil (or 1/4 cup fresh basil chopped)
½ teaspoon dried parsley
Salt and pepper to taste
4 eggs
1 cup whole milk
⅓ cup goat cheese
Instructions:
Preheat oven to 375. Spray a muffin tin with nonstick spray.
In a pan heat the olive oil on medium heat. Add the onion and cook until onion is translucent. Add the garlic and cook just until it starts to brown. Add the spinach and spices and cook until spinach is wilted. Add salt and pepper to taste. Remove from heat.
In a medium sized bowl whisk the eggs with the milk. Add the spinach and onion mixture and stir.
Cut the pie crusts into 12 even sections and press into the base of each muffin cup. Divide the goat cheese evenly among the cups. Pour the egg mixture into the cups dividing the mixture evenly. Sprinkle extra goat cheese on top if desired.
Place in a preheated oven and bake for 25-30 minutes or until a toothpick comes out clean and the tops are lightly browned.
Cool completely before storing. To reheat warm in the oven or microwave on top of a paper towel for 30 seconds.
Enjoy!
*To make this gluten free you can use gluten free pie crusts or omit the crust entirely. If omitting the crust, add an extra egg and reduce the milk to ⅓ cup. Reduce baking time to 20-25 minutes.

















