Crustless spinach and mushroom quiche

(For a printable version, click here)

Mini quiche served for afternoon tea

Crustless Spinach & Mushroom Quiche
(From the kitchen of Priscilla Yip (adapted from Food.com)
Serves 12*
This recipe is intended for standard size muffin tins.
*For mini quiches use a tart pan holding 24 tarts and double the recipe.

6 large eggs
1 cup half-and-half
¼ medium tomato, chopped
½ cup fresh mushroom, chopped
½ cup red onion, chopped
1 large package frozen spinach (thawed and well drained)
1/3 cup feta cheese
1/2 tsp. pepper
1 tsp. minced garlic

Preheat oven to 350°. Prepare baking tins by spraying generously with cooking spray.  Chop mushrooms, tomatoes, and onions and set aside.  Crumble feta cheese and fill bottom of each well. Top with spinach, mushrooms, onions and tomatoes. Beat eggs, half and half and garlic together and slowly pour over each.

Bake 20-25 minutes till eggs are set. While still warm, gently run sharp knife around edges to remove quiches from pan.

Note:  Can make ahead and be reheated in the micro.