For brunch, lunch or dinner, these quiches are versatile enough to suit any occasion.Courtesy of Renee Reardin.
bag (6-8 oz) baby spinach
small onion, chopped
cup Cheddar cheese, grated
Tbsp extra virgin olive oil
Preheat oven to 375ºF, and lightly grease muffin pan with butter or oil.
Saute chopped onions in a pan with the oil until onions are translucent.
Crack eggs into a bowl and whisk. Fill about 1/3 of muffin cups with spinach, and sprinkle about a teaspoon of the sauteed onions on top.
Pour whipped eggs into muffin cups and fill them about 2/3 full, then add a pinch of grated cheddar cheese.
Bake for about 15 minutes, until golden on top.
Gently remove them from pan with butter knife, then serve.