Muffin Tin Mini Quiche

• servings: 16 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 pie crusts (store bought is fine)

1 Tablespoon butter

4 large eggs (room temperature)

¾ cup (180 ml) whole milk ( (low-fat works too)

½ cup (120 ml) heavy cream

½ teaspoon salt

½ teaspoon pepper

Dash cayenne (optional)

1 cup (40 g) finely chopped fresh spinach

1/2 cup (60 g) chopped onion (about half a large onion)

1 cup (145 g or 5 oz) diced cooked ham

1 cup (85 g or 4 oz) shredded Swiss cheese

Directions

Cut pie crust

Roll out pie crusts and use a 4-inch round cookie cutter to cut circles (3.5-inch round works too). Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in muffin tin and press gently into the bottom and sides of each cup. Place muffin tin in the freezer while preparing the filling. Place any leftover pie dough in the refrigerator before making the next batch (recipe yields about 16).

Preheat oven to 375° F.

Make filling

In a large bowl, whisk eggs, milk, cream, salt, pepper and cayenne (if using). Stir in spinach, onion, ham and cheese.

Fill muffin tin

Remove muffin tin from the freezer and fill each cup with egg filling. Leave about ¼-inch of room at the top as the filling will puff up a little as it bakes.

Bake mini quiches at 375° F for 25 to 30 minutes or until the centers are set and the edges are starting to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm.

Nutrition

• Serving Size: 1 mini quiche
• Calories: 188 kcal
• Total Fat: 13 g
• Saturated Fat: 6 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.03 g
• Cholesterol: 63 mg
• Sodium: 294 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 6 g