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Mini Spinach and Crab Quiche

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Mini Spinach and Crab Quiche

  • Medium

Directions

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Ingredients :

  • cooking spray
  • 1 tablespoon olive oil
  • ½ cup finely diced onion
  • 1 (10 ounce) package fresh spinach
  • chopped
  • 6 large eggs
  • ¼ cup milk
  • or as needed
  • ¼ cup shredded sharp Cheddar cheese
  • ¼ cup shredded Asiago cheese
  • ¼ cup grated Parmesan cheese
  • salt and ground black pepper to taste
  • ¾ cup imitation crab meat
  • finely chopped

Methods :

  • Preheat oven to 375 degrees F (190 degrees C). Spray 24 miniature muffin cups with cooking spray.
  • Heat olive oil in a large skillet over medium heat and cook onion until softened, about 2 minutes. Stir spinach into onion and cook, stirring often, until spinach is wilted and onions are translucent, about 3 more minutes. Drain juice.
  • Beat eggs with milk in a large bowl until thoroughly combined; stir in Cheddar, Asiago, and Parmesan cheeses and season with salt and black pepper.
  • Divide spinach mixture into the prepared muffin cups (about 1 teaspoon per cup) and top spinach with imitation crab meat. Slowly and carefully pour egg-cheese mixture over the imitation crab, filling the mini muffin cups just to the top.
  • Bake in the preheated oven until the egg is set, 12 to 15 minutes.

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