RECIPE: Mini Crustless Spinach & Feta Quiches

While most of Trinidad is in recovery after a powerful Monday and Tuesday, it helps to have easy recipes to jumpstart the recovery process. We’re featuring a detoxifying but delicious and refreshing juice and make-ahead, mini-quiches. Though these recipes are perfect for the Wednesday after Carnival, either would be great to add to your weekly line-up of meals.
Mini Crustless Spinach & Feta Quiches
If you love quiche then you’ll love our crustless quiche recipe. We take the best part of quiche—the egg custard—and fill it with salty and creamy cheeses to produce an indulgent egg bite that will have you rejoicing in the morning.
You can, of course, eat this on its own but it is also delicious with toast or a bagel. This recipe yields quite a few servings, we suggest freezing them and then reheating in the microwave for breakfast all week long.
Yields: 12  servings
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
6 eggs
1 cup milk
1 teaspoon oregano
1 garlic clove, minced
1 teaspoon pepper sauce
1 teaspoon salt
½ teaspoon black pepper
½ cup chopped tomatoes
2 pimentos, finely diced
1 cup spinach
½ cup shredded mozzarella cheese
½ cup crumbled feta cheese
1 Preheat oven to 350°F. Grease a muffin tin with cooking spray; set aside.
2 In a large bowl, add eggs, garlic, oregano, salt, black pepper, pepper sauce and milk. Whisk until thoroughly mixed.
3 Add spinach, pimentos, tomatoes and cheeses to each cup in the muffin tin.
4 Ladle egg mixture into muffin tins, being mindful not to fill to the top, but about ¼-inch below.
5 Bake for 23 minutes or, until the middle of the quiches have set.
6 Serve warm with buttered toast or on its own.
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