Mini Quiche

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Yields 10

This mini quiche recipe uses just a few ingredients for a result that's full of protein, veggies and savory flavor.

Ingredients

  • 2 large handfuls chopped spinach
  • 1/2 lb sausage meat*
  • 1 large bell pepper
  • 8 eggs
  • 1/2 tsp salt
  • Coconut oil, for greasing silicone muffin pan

Directions

  1. Preheat the oven to 375° F. Lightly grease the silicone muffin pan with coconut oil, transfer onto a baking sheet and set aside.
  2. Heat the spinach in a skillet over medium heat, stirring occasionally until dark and soft (approximately 5-10 minutes).
  3. While the spinach wilts, heat the sausage meat over medium high heat in a second skillet. Cook, breaking up large chunks with a spoon or spatula, until browned and mostly cooked (approximately 10 minutes). Remove from heat, set aside to cool enough to handle.
  4. While the spinach and sausage is cooking, core the bell pepper and roughly chop. Either pulse in a food processor until shredded or dice by hand.
  5. Crack the eggs into a large mixing bowl. Using a hand mixer or whisk, whip until the whites and yolks are thoroughly combined. Add the wilted spinach, and shredded bell pepper (I squeeze handfuls of the bell pepper shreds as I transfer them from the food processor to wring out excess moisture before adding to the eggs).
  6. Crumble the cooled sausage over the mixture, and add the salt. Mix briefly to combine.
  7. Divide the mixture evenly between the cups of the silicone muffin pan (my batch filled 10, 80% full). Grasp the baking sheet and transfer the silicone muffin pan into the preheated oven.
  8. Bake in the preheated oven for 30 minutes, until the mini quiches are firm (they will pull away from the sides of the cups slightly as they cook).
  9. Cool in the pan for approximately 15 minutes, then easily slip the mini quiches out onto a plate and serve warm.

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Recipe Notes

*Ground beef, pork, chicken or other meat could be used in place of the sausage. Suggest upping the salt to ¾ tsp if using unsalted meat.
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