Mini Quiche

1 1/4 c. rice crackers (or any crackers), finely crushed
6 Tbsps. Butter Olive Oil
2 Tbsps. Basil Olive Oil
1 c. onion, finely chopped
1 - 10 oz. package frozen spinach, thawed
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. fresh nutmeg, grated
1 c. shredded Sharp Cheddar cheese
2 large eggs
1 c. milk


Preheat oven to 350°F. Spray a mini-muffin pan (24 tins) with non-stick cooking spray. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini-muffin cups and press down firmly. Bake for 7–8 minutes. Remove from oven and set aside. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach; add spinach to the onions, along with the salt, pepper, and nutmeg, and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Bake until set and browned, about 20 minutes.

*Tested in New Year's Appy Cooking Class

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