These individual, crustless quiches are perfect for families on the go. Whip up a batch (or two) on Sunday evening, and you have an easy go-to breakfast for busy weekday mornings. They’re also really versatile – this version features spinach and mozzarella, but cooked broccoli and cheddar or crispy bacon can easily be substituted or added!
1 tbsp olive oil
1/4 cup yellow onion, diced
1/4 cup green bell pepper, diced
1 cup baby spinach leaves, roughly chopped
1/2 cup mozzarella cheese, shredded
1/4 cup milk
1 tsp kosher salt
freshly ground pepper
Pre-heat oven to 350 degrees.
Line a muffin tin with foil baking cups and spray with cooking spray (or simply spray the muffin tin directly with cooking spray). In a medium frying pan, heat olive oil over medium-low heat, then add onion and green peppers. Saute, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add spinach leaves and stir until spinach has wilted, about 2 minutes. Transfer vegetable mixture to a bowl and allow to cool slightly. Add cheese.
Whisk together eggs, milk, salt and pepper, then pour over the vegetable-cheese mixture and stir to combine. Divide evenly among 6 muffin cups.
Bake until cupcakes have set, about 20 minutes. The cupcakes will puff during cooking and then deflate slightly as they cool.
Amanda Haas is a cookbook author and founder of the website One Family One Meal, which provides free recipes, menu plans, and shopping lists to parents who want to cook healthy meals their entire family will love. Her most recent book project is Williams-Sonoma’s Essentials of Roasting, Revised Edition.
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.