MINI SPINACH AND CRAB QUICHE

Mini Spinach and Crab Quiche image

Bite-size mini quiches packed with flavor and nutrition. They can be filled with a variety of your favorite meats, cheeses, and veggies, but spinach and crab are a favorite in our family! Serve warm topped with a dollop of sour cream and salsa or just alone as a great portable and easy breakfast.

Provided by Everettrj

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 40m

Yield 12

Number Of Ingredients 11

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Ingredients

cooking spray
1 tablespoon olive oil
½ cup finely diced onion
1 (10 ounce) package fresh spinach, chopped
6 large eggs
¼ cup milk, or as needed
¼ cup shredded sharp Cheddar cheese
¼ cup shredded Asiago cheese
¼ cup grated Parmesan cheese
salt and ground black pepper to taste
¾ cup imitation crab meat, finely chopped

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray 24 miniature muffin cups with cooking spray.
Heat olive oil in a large skillet over medium heat and cook onion until softened, about 2 minutes. Stir spinach into onion and cook, stirring often, until spinach is wilted and onions are translucent, about 3 more minutes. Drain juice.
Beat eggs with milk in a large bowl until thoroughly combined; stir in Cheddar, Asiago, and Parmesan cheeses and season with salt and black pepper.
Divide spinach mixture into the prepared muffin cups (about 1 teaspoon per cup) and top spinach with imitation crab meat. Slowly and carefully pour egg-cheese mixture over the imitation crab, filling the mini muffin cups just to the top.
Bake in the preheated oven until the egg is set, 12 to 15 minutes.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 2.6 g, Cholesterol 101.9 mg, Fat 5.8 g, Fiber 0.6 g, Protein 7.1 g, SaturatedFat 2.2 g, Sodium 135.3 mg, Sugar 0.8 g