This crustless quiche recipe filled with fresh spinach and shredded cheddar cheese is a delicate addition to breakfast or an elegant, easy-to-carry appetizer at a social function. For perfectly cooked quiche, bake until the eggs are just barely set, then remove from the oven to cool; the quiche will continue to cook for a brief period of time after removed from the oven.
1 tablespoon butter
1 cup fresh spinach, lightly chopped
6 large eggs
1/2 cup heavy cream
1/2 cup cheddar cheese, shredded
2 teaspoons salt
1 1/2 teaspoons ground pepper
pan spray as needed
Preheat the oven to 350°F.
In a sauté pan, lightly cook the fresh spinach in the butter.
Combine the cooked spinach, eggs, heavy cream, cheddar cheese, salt, and pepper in a mixing bowl and vigorously mix the ingredients together.
Spray a miniature muffin tin with pan spray, evenly coating the walls of each “well” in the tin.
Pour the egg mixture into the muffin tin, filling each “well” halfway to allow for expansion. You may not use all the egg mixture depending on the size of your muffin tin.
Bake the quiche in a 350°F for approximately 8-14 minutes, or until the eggs have just barely set. Remove from the oven to cool slightly, then serve while still warm.
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