Mini Crustless Quiches

 Courtesy of Jaymee Sire. These little gems maybe made ahead, refrigerated for up to 3 days of frozen. I switched out the chard for fresh baby spinach, 3 scallions for the medium yellow onion and omitted the 6 ounces of mushrooms. As you can tell, totally customizable. These made 24 mini quiches using a mini muffin tin plus some leftover; which I cooked up in a skillet for lunch. 

Ingredients:

• Nonstick cooking spray ( I just used a silicon brush & canola oil)
• 1 tablespoon olive oil
• 3-4 scallions, both white & green parts, thinly slice
• 2 large cloves garlic, minced
• 1 bunch fresh baby spinach, stems removed, chopped
• 6 ounces mushroom, cut into bite size pieces ( did not use this round)
• 12 eggs
• 1/4 cup Parmesan cheese, grated, plus extra to sprinkle on tops
• 2-3 dashes hot sauce
• salt, pepper & I used some Chili Rub spice mix

Directions:

Preheat the oven to 375-degrees. Spray or use brush to grease muffin tin cavities with vegetable oil. 

Place a large skillet over medium-high heat and once heated add the olive oil. Add the scallion and cook until softened, about 4 minutes. Add the garlic and cook 1 minutes. At this point I added 1/2 teaspoon chili rub. Add the spinach and mushrooms (if using) and cook until spinach wilts and mushrooms release their moisture. About 5 minutes. Season with salt and pepper.

In a bowl with a spout, whisk the eggs with the 1/4 cup Parmesan and add few dashes of hot sauce. Season with salt and pepper. 

Evenly divide the spinach mixture between muffin cups. Pour the egg mixture over the top, filling the muffin cavities. Sprinkle more Parm on tops.

Bake about 18 minutes or until cake tester comes out clean.