Ingredients
1 onion, chopped
1 tbsp butter
150g spinach leaves, washed & torn
1 cup cheddar cheese, grated
¾ cup (180ml) milk
6 egg
Instructions
Preheat the oven to 200°C.
Line a muffin tin with squares of silicone or parchment paper.
In a large saucepan, fry the onion in the butter for a few minutes until golden brown.
Add the spinach, turn down the heat and put a lid on the saucepan. Let the spinach wilt for 5 minutes. Take off the heat and let cool.
In the meantime, beat the eggs and milk together.
Place a tablespoon of spinach mixture and a heaped tablespoon of grated cheese in each prepared muffin case. Top with 2-3 tablespoons of the egg mixture and bake for 15-20 minutes, until set and browned on top.
You can keep these mini quiches in the freezer to pop into a lunchbox.
1 onion, chopped
1 tbsp butter
150g spinach leaves, washed & torn
1 cup cheddar cheese, grated
¾ cup (180ml) milk
6 egg
Instructions
Preheat the oven to 200°C.
Line a muffin tin with squares of silicone or parchment paper.
In a large saucepan, fry the onion in the butter for a few minutes until golden brown.
Add the spinach, turn down the heat and put a lid on the saucepan. Let the spinach wilt for 5 minutes. Take off the heat and let cool.
In the meantime, beat the eggs and milk together.
Place a tablespoon of spinach mixture and a heaped tablespoon of grated cheese in each prepared muffin case. Top with 2-3 tablespoons of the egg mixture and bake for 15-20 minutes, until set and browned on top.
You can keep these mini quiches in the freezer to pop into a lunchbox.
