Mini Spinach and Feta Quiches

Preheat oven to 375 degrees.

4 min

Set a large skillet over medium heat and spray with a generous amount of olive oil. When the oil is hot, add the garlic and stir around for about 30 seconds.

4 min

Add the chopped onion, some salt and pepper, and turn up the heat to medium-high. Stirring frequently, cook until the onion is lightly browned.

4 min

Then, add the spinach, chopped basil, some more salt and pepper, and lower the heat to medium. Cook for about 10 to 15 minutes. Taste and adjust the seasoning to your liking.

4 min

Combine the eggs, cheese (reserving some of the shredded cheddar to sprinkle on later), half-and-half, salt, pepper, and beat until well blended.

4 min

Spray a 24-mini muffin cup pan (or 2 12-mini muffin cup pans) with the Misto olive oil sprayer (see ingredients above). Distribute the spinach mixture evenly between the muffin cups, about 1 tablespoonful. Then, spoon about 1 tablespoonful of egg batter into each muffin cup. (Pictured below).

4 min

Bake about 15 minutes.

4 min

Remove the muffin pan(s) from the oven.

4 min

Sprinkle the top of each muffin cup with some of the reserved shredded cheddar cheese.

4 min

Bake for another few minutes, 5 minutes or so, or until the cheese has formed a golden brown crust on top.

4 min

Cool the quiches.

4 min

Serve warm or at room temperature. Store leftovers in the fridge.

4 min