Kind of like those Starbucks egg bites you get at the airport before a flight, but better.
These are delicious warm or cold. You can vary the veg, use shredded chicken instead of ham, or no meat at all. Easy to pack.
| 50 g | butter, at room temperature, for greasing the pans |
| 1 small | head broccoli or cauliflower cut into small florets |
| 250 g | pkt frozen chopped spinach |
| ½ c | red pepper, sliced thin |
| 3-5 slices | (approx.) thin-sliced ham, finely chopped |
| 1/3 c | finely grated parmesan |
| 12 | eggs |
| ½ c | milk |
| 1 t | smoked paprika |
| kosher salt and fresh-cracked pepper |
Preheat oven to 350ºF.
Grease a mini (18) or a regular (12) non-stick muffin pan.
Blanch the broccoli or cauliflower by boiling for one minute, then drain. Refresh under cold water and drain again.
Meanwhile, use your hands to squeeze the excess liquid from the spinach. You want it to be dry. Place the spinach in a bowl and add the broccoli or cauliflower, red pepper, ham and half the cheese. Toss to combine.
Divide the vegetable mixture among prepared muffin pans. Whisk together the eggs, milk and paprika until well combined. Season. Pour egg mixture evenly into each muffin tin. Top with the remaining cheese. Bake for 20-25 minutes or until quiches are golden and just set.
Makes 18 mini or 12 regular.