Bite Sized Quiche!

While I was doing my usual perusal of recipes online, I found one for crustless quiche.  While I was a bit apprehensive, both Z and I grew up with our mums making crusted ones, I finally succumbed and made some!  These would be a perfect appetizer or fun snack for a party!

Yields:
12 "muffin" quiches
+ 20 "mini muffin" quiches

Ingredients:
Olive Oil
1/2 onion
1 (10 oz) package of frozen chopped spinach, thawed and drained
2 tsp garlic, minced or crushed
5 eggs, beaten
2 C cheddar cheese, shredded
1/4 tsp pepper

Preheat the oven to 350 F.  Lightly grease a muffin pan--since this recipe yields a higher amount of muffins, you can either use two normal 12 muffin man, or I used a 12 muffin pan and one 30 mini muffin pan.

Heat the olive oil in a medium sized skilled over medium-high heat.  Add onion, stirring occasionally, until they become soft.  Stir in the spinach and continue to cook until most of the excess moisture has evaporated.  During the last 1-2 minutes of cooking, add the garlic.  Once cooked through, remove from heat and set aside.

In a large bowl, combine eggs, cheese, and pepper.  Next add the spinach mixture and stir to blend.   At this point your mixture will be wet and glompy, but don't worry--it will turn out delicious once cooked!

Spoon mixture into muffin pan, filling about half full.  For 12 muffin pan, cook for 10-12 minutes, checking often to see where they are at.  For the mini muffin pan, cook 6-8 minutes, again checking often to see how they are cooking!

Serve with a smile.

Adapted from: http://allrecipes.com/recipe/crustless-spinach-quiche/detail.aspx