I forgot to spray my pan, so my quiches stuck, they’ll come out prettier if you remember that step- opps!
Quiches are a tasty, relatively quick meal that are great with a huge range of ingredients. This was my first time putting caramelized onions in a quiche and it tasted great, it was definitely worth the extra time that it took to cook the onions. I also threw some pepper jack cheese into the mix which that added just the right amount of kick to help these quiches stand out. The little mini quiches are great if you’re feeding a group and they also freeze and re-heat well if you aren’t!
Mini Caramelized Onion, Spinach and Potato Quiches
- 1 sweet onion, chopped
- 1 tbl. olive oil
- 1 cup spinach, packed
- 1-2 small potatoes
- 7 eggs
- 1/4 cup milk
- 1 1/2 oz. pepper jack cheese, grated or cut into small pieces
- Salt and pepper to taste
- Preheat the oven to 350 degrees and lightly spray a muffin tin with non-stick cooking spray.
- Pour the olive oil into a sauce pan over medium heat. When it’s hot, add the chopped onion and cook for about 15-20 minutes until the onions caramelize. Add a bit more olive oil as the onions cook if necessary.
- While the onions are caramelizing, cook the potato(es) in the microwave until they are tender. Chop the potatoes into small, bite sized pieces.
- When the onions are nearly done, add the spinach. Cook and stir for about a minute until the spinach wilts.
- Mix the eggs and milk, whisk until combined. Stir in the spinach, onion, and cheese. Add salt and pepper.
- Pour the egg mixture equally into the muffin tins and then drop in the potato pieces.
- Cook for approximately 20 minutes. The quiches are done when they look set and don’t jiggle when the pan is moved. Let the quiches cool for a few minutes before serving. Enjoy!