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Spinach Feta Muffin Quiche
We are not breakfast people (brunch maybe, but breakfast is definitely not our go-to-meal). But we do know it is important and when you're busy, it need sot be fast. These gluten free "quiche muffins" are easy to make ahead and then just pop into the microwave for 30 seconds to reheat (or don't-it's up to you)!
cups frozen spinach (fresh is great too you just want to saute it down so a good quantity fits in the cups)
1/2
cup half-and-half, milk, or non-dairy milk
9
eggs
1/2
cup feta cheese
1/4
tsp salt
1/4
tsp black pepper
pinch of red pepper flakes (if desired)
2
tbsp grated Parmesan Cheese
Directions
1.
Preheat Oven to 375 degrees fahrenheit.
2.
Spray muffin tins with nonstick spray or use silicone muffin molds. Allow frozen spinach to come to room temperature and mix all ingredients together.
3.
Fill prepared muffin cups half way and bake approximately 20 minutes or until eggs are set and tops are golden brown. Cool for 5 minutes before removing from pan and serving.
4.
The quiches will last 3-4 days in the fridge. To reheat, put in the microwave for 1 minute! Yes, it is that easy! You can also freeze them. Once you are ready to eat them, simply thaw and heat!
5.
Get creative and add sautéed onions, salsa and mushrooms for a Spanish twist. Bacon and ham are also favorites with the meat lovers and kids love all varieties of these muffin quiches!
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