Mini Spinach and Crab Quiche recipe
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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
Nutrition Info
- 89.5 caloriescarbohydrate: 2.6 gcholesterol: 101.9 mgfat: 5.8 gfiber: 0.6 gprotein: 7.1 gsaturatedFat: 2.2 gservingSize: -sodium: 135.3 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Mini Spinach and Crab Quiche
Directions
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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.