Mini Spinach and Crab Quiche
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Description
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.
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
Directions
- 1. Preheat oven to 375 degrees F (190 degrees C). Spray 24 miniature muffin cups with cooking spray.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Bake in the preheated oven until the egg is set, 12 to 15 minutes.
Nutrition Facts
serving: 24 mini quiches
calories: 89.5 kcal
carbohydrates: 2.6 g
protein: 7.1 g
saturated fat: 2.2 g
cholesterol: 101.9 mg
sodium: 135.3 mg
fiber: 0.6 g
sugar: 0.8 g
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