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Mini Spinach and Crab Quiche Recipe

Recipe by: Everettrj

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In40 m
  • 1Preheat oven to 375 degrees F (190 degrees C). Spray 24 miniature muffin cups with cooking spray.
  • 2Heat 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.
  • 3Beat eggs with milk in a large bowl until thoroughly combined; stir in Cheddar, Asiago, and Parmesan cheeses and season with salt and black pepper.
  • 4Divide 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.
  • 5Bake in the preheated oven until the egg is set, 12 to 15 minutes.
Ingredients
  • 12 servings
  • 90 cals
  • cooking spray
  • 1 tablespoon olive oil
  • 1/2 cup finely diced onion
  • 1 (10 ounce) package fresh spinach, chopped
  • 6 large eggs
  • 1/4 cup milk, or as needed
  • 1/4 cup shredded sharp Cheddar cheese
  • 1/4 cup shredded Asiago cheese
  • 1/4 cup grated Parmesan cheese
  • salt and ground black pepper to taste
  • 3/4 cup imitation crab meat, finely chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    90
    4%
  • Fat:
    5.8
    9%
  • Carbs:
    2.6
    < 1%
  • Protein:
    7.1
    14%
  • Cholesterol:
    102
    34%

Based on a 2,000 calorie diet

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