After spending the summer studying abroad in Paris, I know my quiche. I loved wandering the streets with a big slice after my morning class… Unfortunately, I don’t have as much meandering time here at Temple University.
These muffin-sized versions are great because they’re handheld and already portioned out, which makes for fast breakfast on mornings when I’ve hit snooze too many times. They can be frozen after you cook them, then microwaved for about 2 minutes when you’re hungry.
- Prep Time:5 minutes
- Cook Time:25 minutes
- Total Time:30 minutes
- 6 eggs
- 1/4 cup chopped yellow onion
- 1/2 cup diced tomato
- 1/2 cup chopped baby spinach
- 1/2 cup shredded cheddar cheese
Preheat oven to 350°F.
Whisk eggs in a bowl.
Add remaining ingredients & stir.
Spray a muffin pan with cooking spray. Pour equal amounts of the egg mixture into the cups.
Bake 20-25 mins. Test the center of the muffins to make sure they’re cooked through.
Let quiche muffins cool for 2 minutes. Remove from pan & enjoy.