Mini quiches

When I was hosting some friends over for the afternoon tea, I had already thought of having the scones and the chocolate tart.  I needed more food!  Growing up it was always important to make sure that there was enough food to feed all your guests and more.  Always more than less.

Since it wasn’t a lunch or dinner, I wanted to have little bits that people can pick on while hanging out.  Dips, chips and all of that is the easy part.  I needed something else that I could make over the weekend and freeze easily since I would have had to make the scones fresh on the day.

Quiches are always great for that – easy to make, easy to freeze, easy to reheat for eating purposes!  I usually make a nice full quiche, but since I was going to have a round chocolate tart, I went for making mini crustless quiches.  Makes it easier to just pick up and eat with your hand.

The thing that I love about quiches is how you can change around your fillings every time.  This time I went for a spinach, feta filling – that also included some caramelised onions and cheddar cheese.  I’ll have to share my full on quiche recipe another time as the pastry shell for that is the EASIEST one to make and it’s so light and delicious.

So for the mini quiches, I went for something light and fluffy and here goes:

Ingredients:

1 small onion, chopped
8 eggs
1/2 cup milk
1/2 teaspoon salt
Spinach
1/2 cup of chopped feta cheese
Shredded cheddar cheese

Instructions:

Oven set at 375 fahrenheit.

First off cook the onions in some butter until nice and soft – then set aside.

Then I used fresh spinach and cooked it over a pan with olive oil and salt until it shrinks down.  Then chop it up into small pieces.

Then in a bowl add in the eggs, milk and salt.  Add in the chopped spinach and the feta cheese and mix it up.

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In the mini muffin tray, spray each with cooking spray.   In the bottom of each muffin section, put in the onions and cheddar cheese.  Then pour in the quiche filling in each tin until just to the top.

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Stick it in the oven for 15 minutes until it is nice and golden.

And like I said, if you aren’t into feta cheese and spinach, feel free to choose whatever you want as a filling.  Sun dried tomatoes, asparagus, goat cheese, salmon, anything!

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