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crustless mini spinach quiches

(1 rating)
MelissaN avatar
Recipe by
Melissa Newman
@MelissaN
San Pablo, CA

(Can be made as one large dish instead) Personal and portable quiches. Great for appetizers, easy serve meals or packed lunches!

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For crustless mini spinach quiches

  • 1/2
    large onion, chopped
  • 1
    (10 oz) package frozen chopped spinach, thawed and drained
  • 1 1/4 c
    egg beaters (or 5 eggs)
  • 3 c
    pepper jack cheese
  • 1 Tbsp
    minced garlic
  • 1/4 tsp
    ground black pepper

How To Make crustless mini spinach quiches

  • 1
    Preheat oven to 350 degrees F (175 degrees C). Lightly spray (with Pam) muffin tin (for minis) or 9 inch pie pan (for large pie).
  • 2
    Heat large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in minced garlic, add spinach and continue cooking until excess moisture has evaporated. Drain any liquid when done.
  • 3
    In a large bowl, combine egg beaters, cheese, and pepper. Add spinach mixture and stir to blend. Scoop into prepared tins or pie pan. If using muffins tins, fill tins to tops - should make no more than 12 per recipe.
  • 4
    Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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