Tuesday, June 26, 2012

Cheesy Potato Egg and Spinach Mini Quiches

Cheesy Potato Egg and Spinach Mini Quiches recipe by Barefeet In The Kitchen


These miniature quiche cups are layered with roasted red potatoes, cheese, baby spinach and eggs. I actually made the potatoes in advance when I was roasting some others for a different meal. So, the assembly took just minutes, making this an almost ridiculously easy meal.

Served with some fresh fruit or a salad, this is a light summer meal that I'll be repeating soon. These little egg cups were a huge hit the other night for dinner. I saved one to reheat later and it was just as delicious the following day.

Cheesy Egg Potato and Spinach Mini Quiches
(printable recipe)

5-6 small red potatoes, diced into very thin slices and cut bite size
2 cups Monterrey Jack cheese
1 cup baby spinach leaves
10 eggs
1/4 cup milk
butter, to grease the pan
1-2 tablespoons olive oil
kosher salt, to taste
freshly ground black pepper, to taste
Optional: Mexican Seasoning, to taste

Preheat the oven to 425 degrees. Place the potatoes in a mixing bowl and drizzle with oil. Toss to coat and sprinkle generously with salt, pepper and the optional Mexican spices. The very thin pieces took barely 20 minutes to soften and slightly crisp. Toss once halfway through baking. Remove from the oven and set aside.

Set the oven to 350 degrees. Grease a 12 cup muffin tin very thoroughly with butter. Layer half of the potato pieces into the bottom of the cups. Sprinkle about half of the cheese over the potatoes and then layer a couple spinach leaves over the cheese in each cup. Whisk together the eggs and the milk, season with salt and pepper. Pour a scant 1/4 cup of the egg mixture into each muffin tin, distributing as evenly as possible. Top with the rest of the potatoes and a light sprinkling of cheese.

Bake for 20-22 minutes until the eggs are cooked through and the tops are lightly browned. They will be puffy and rounded when they come out of the oven and will sink back to level as they rest. Enjoy!

FREEZER MEAL: Let cool and then portion into freezer safe Ziplocs or resealable containers. The quiche can be thawed in the refrigerator first or reheated in the microwave straight from the freezer.

Cheesy Potato Egg and Spinach Mini Quiches recipe by Barefeet In The Kitchen





ONE YEAR AGO TODAY: Cucumber Salad with Spicy Tomato Vinaigrette

15 comments:

  1. You've definitely shown breakfast is the most important meal of the day.

    Plus, I've always loved a mixture of eggs and spinach!!

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  2. Mmmmmm... cheese...potatoes... eggs... ??? Yes, I'll have some - and then I'd like more please!!

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  3. These are great! I did something similar to this last summer when we spent the 4th of July weekend up in Payson. It was a huge hit and there's just something special about your own personal egg cup. :)

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  4. I eat a lot of egg dishes, and this sounds great to me! Love that you added potatoes too. Perfect for breakfast, lunch, or dinner!

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  5. Another perfectly terrific recipe Mary! I do love the muffin cup idea. I bet you could add anything and bake away. The spinach is a very nice touch. Good one!

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  6. All my favourite ingredients! Making them into small portions is a great idea too! :)

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  7. This would be great to make on Sunday night. We could have them for dinner, and then take a few for breakfast the next morning. Monday mornings are hard...these eggy creations might make them better. Thanks for sharing!

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  8. Ummm, mmm! That's my kind of quiche. Lots of good flavors--thanks for the recipe!

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  9. These look and sound fantastic, I love stuff like this for my breakfast..

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  10. Love quiche and these little babies look just perfect - gone in two bites!

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  11. So cute and fun. Why are small foods always so much more fun than their full sized counterparts? Fun Sized candy bars for example. Maybe it's because we can eat more and say "But it was just a little one" ha ha.

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  12. So, what would be the best way to heat these up in the oven after freezing them?

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    Replies
    1. I would wrap them loosely in foil and reheat at 350 until warm, probably 15-20 minutes or so.

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