Mini Spinach and Crab Quiche |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Bite-size mini quiches packed with flavor and nutrition. They can be filled with a variety of your favorite meats, cheeses, and veggies, but spinach and crab are a favorite in our family! Serve warm topped with a dollop of sour cream and salsa or just alone as a great portable and easy breakfast. Ingredients:
cooking spray |
1 tablespoon olive oil |
1/2 cup finely diced onion |
1 (10 ounce) package fresh spinach, chopped |
6 large eggs |
1/4 cup milk, or as needed |
1/4 cup shredded sharp cheddar cheese |
1/4 cup shredded asiago cheese |
1/4 cup grated parmesan cheese |
salt and ground black pepper to taste |
3/4 cup imitation crab meat, finely chopped |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Spray 24 miniature muffin cups with cooking spray.
2. Heat olive oil in a large skillet over medium heat and cook onion until softened, about 2 minutes. Stir spinach into onion and cook, stirring often, until spinach is wilted and onions are translucent, about 3 more minutes. Drain juice.
3. Beat eggs with milk in a large bowl until thoroughly combined; stir in Cheddar, Asiago, and Parmesan cheeses and season with salt and black pepper.
4. Divide spinach mixture into the prepared muffin cups (about 1 teaspoon per cup) and top spinach with imitation crab meat. Slowly and carefully pour egg-cheese mixture over the imitation crab, filling the mini muffin cups just to the top.
5. Bake in the preheated oven until the egg is set, 12 to 15 minutes.
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