Prep Time: 15 mins
Cook Time: 25 mins
8 Large Eggs
1 Cup Milk
Salt & Pepper
1 Cup Chopped Sautéed Spinach or use frozen, well squeezed of moisture
3/4 Cup Chopped Sautéed Mushrooms
3 Tablespoons Chopped Sun-Dried Tomatoes (although you can substitute here, these give the quiche a burst of flavor no matter what other fillings you choose.)
3 Ounces Soft Goat Cheese (can substitute other cheese, feta, etc. but the goat has a nice tang)
Preheat the oven to 325 and lightly grease a non-stick muffin tin. I use pam spray oil.
Whisk together the eggs and milk and pour into the muffin cup, diving evenly between each of the cups.
Drop a spoonful of spinach and mushrooms into each cup.
Sprinkle the top of the cups with the sun-dried tomatoes and crumbled goat cheese.
Bake for about 25 minutes, or until the eggs are set and beginning to brown.
Cool for five minutes, then turn over onto a platter.
Cool completely before serving.
These are also lunch box favorites and taste good at room temperature.