Quiche Muffins

18 ingredients
6 steps

Ingredients

  • FOR THE MUFFIN BATTER:
  • 3 cups Fresh Spinach
  • 2 cups Flour
  • 2 teaspoons Sugar
  • 1/2 teaspoons Salt
  • 1-1/2 teaspoon Baking Powder
  • 1 whole Egg, Beaten
  • 3 Tablespoons Oil
  • 3/4 cups Milk
  • 2 Tablespoons Bacon, Cooked And Crumbled (Optional But Tasty)
  • FOR THE QUICHE TOPPING:
  • 2 whole Eggs, Beaten
  • 1/4 cups Half-and-half
  • 1/4 teaspoons Salt And Pepper, to taste
  • 1/4 teaspoons Garlic Powder
  • 1/4 cups Cheddar Cheese, Cubed
  • 1/4 cups Feta Cheese, Crumbled
  • 1/4 cups Cherry Tomatoes, Diced

Directions

  1. 1
    Saute spinach in a skillet on medium-high temperature until leaves are just beginning to wilt but still hold their shape. You do not want the leaves to be fully cooked-just a bit droopy. Roughly chop spinach into bite-sized pieces when cool and set aside. You will need approximately 2/3 of the cooked spinach for the batter and 1/3 for the topping.
  2. 2
    For the muffin batter: Combine flour, sugar, salt and baking powder in a bowl. Mix in beaten egg, oil, milk, 2/3 of the wilted spinach, and crumbled bacon, if using. (This is a question of taste versus time. Cooking bacon is time-consuming, but it does add a nice touch.) Stir to combine.
  3. 3
    Spoon batter equally into a 12-portion muffin tin.
  4. 4
    To prepare the quiche topping, combine the 2 beaten eggs, half-and-half, salt, pepper, garlic powder and the last 1/3 of the wilted spinach. Spoon this mixture over the batter in the muffin pan. Top with cheeses and diced tomatoes.
  5. 5
    Cook at 375 F for 25 to 30 minutes.
  6. 6
    These muffins are best eaten immediately. They are still tasty if saved for later, but the texture is different.

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