Ingredients
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2 tablespoons extra-virgin olive oil
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1 ½ cups finely diced red-skinned potatoes
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1 cup diced red onion
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¾ teaspoon salt, divided
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8 large eggs
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1 cup shredded smoked Cheddar cheese
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½ cup low-fat milk
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½ teaspoon ground black pepper
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1 ½ cups chopped fresh spinach
Directions
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Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.
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Heat oil in a large skillet over medium heat. Add potatoes, onion and 1/4 teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.
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Whisk eggs, cheese, milk, pepper and the remaining 1/2 teaspoon salt in a large bowl. Stir in spinach and the potato mixture. Divide the quiche mixture among the prepared muffin cups.
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Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.
