12-Year White balsamic ·
Easy and Quick ·
Gluten Free ·
Healthy Options ·
Herbs de Provence olive oil ·
Meat and Poultry ·
Muffin Tin Quiches
Muffin Tin Quiches
30 minutes
30 minutes
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Herbs de Provence olive oil, plus more for greasing
- 1 1/2 cups finely diced red-skinned potatoes
- 1 cup diced red onion
- Kosher salt & freshly ground black pepper
- 2 tablespoons Fustini's 12 Year White balsamic
- 8 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup of low-fat milk
- 1 1/2 cups chopped fresh spinach
Directions
- Preheat oven to 325 degrees F. Coat a 12-cup standard muffin tin with olive oil. Heat olive oil in a large skillet over medium heat. Add potatoes, onions, salt &, pepper and cook, stirring, until the potatoes are soft and cooked through. Turn off the heat and add balsamic to deglaze the pan. Allow to cool slightly.
- In a large bowl, whisk eggs, cheese, milk, salt, and pepper to taste. Stir in the spinach and the potato mixture. Ladle quiche mixture among the prepared muffin cups.
- Bake until firm to the touch, about 25 minutes. Let stand for 5 minutes before removing it from the tin. You can make these ahead and individually wrap them in plastic for up to 3 days in the refrigerator or freeze them for up to 1 month. To reheat, remove plastic, wrap in a paper towel, and microwave on high for 30-60 seconds.
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