Mini Spinach Quiche

There are so many variations of mini quiche out there. One can really get creative with ingredients. I decided to go with something simple. A recipe that can be the starting block for a more elaborate take on a bite-sized classic.  

I make mine without the pie crust because I find it's more versatile. They can go on toast or inside an english muffin. It's also nicer to freeze and microwave without having soggy crust.

Ingredients

for the egg mix

• 6 eggs
• 1 cup of milk
• 1 tsp of smoked paprika
• 1 tsp of thyme
• 1 tsp of black pepper
• 1 tsp of salt

for the toppings

• 1 green pepper
• 1 red pepper
• 4 cup spinach
• 1 cup of shredded cheddar and parmesan cheese

Directions

Preheat the oven to 375  F. Grease muffin pan(s) (1 used a 6 cup muffin tin). Combine the eggs, milk, smoked paprika, thyme, salt and black pepper in a bowl and whisk together. Set the egg mixture aside. Evenly divide the green pepper, red pepper and spinach among the muffin cups. Add the egg mixture to each muffin cup, leaving about 1/4 inch space from the top. Bake in the oven for about 15 mins. Remove pan from the oven and sprinkle with shredded cheese. Let the mini quiches cool slightly before removing them from the pan. Serve while warm :)