Rating: 4.5 stars 4.4
23 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
24 mini quiches
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray 24 miniature muffin cups with cooking spray.

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  • Heat 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.

  • Beat eggs with milk in a large bowl until thoroughly combined; stir in Cheddar, Asiago, and Parmesan cheeses and season with salt and black pepper.

  • Divide 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.

  • Bake in the preheated oven until the egg is set, 12 to 15 minutes.

Nutrition Facts

90 calories; protein 7.1g; carbohydrates 2.6g; fat 5.8g; cholesterol 101.9mg; sodium 135.3mg. Full Nutrition
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