So my newest “go to” meal to bake lately has been quiche. It started because I really wanted bacon, but felt I should be “healthy.” I spent all summer eating healthy and pretty much eating nothing but fruit, fruit smoothies, egg white omelets, and gummy bears, haha, so I’ve been splurging a lot in the calorie intake department now that bathing suit season is officially over. Jeans season has begun, though, so I’m probably going to regret my non-stop bread-and-chocolate-party a week from now, but whatever.
ANYWAY, I decided that I wanted to make quiche because I’ve always loved it. There’s a caterer who comes to my office building and makes these little quiche muffins, so I wanted to mimic those. Jay is not the world’s biggest quiche fan, so I also figured that if I made it look more appetizing and easier to grab ‘n eat, he’d be more willing to eat it. Throw a little Frank’s Red Hot on it if you’re not too keen on egg taste or think that quiche can be a little dry, and you’re good to go.
- Muffin tray
- 6 eggs (makes about 6-8 regular-sized muffins, give or take)
- Fresh baby spinach
- Shredded cheese of your choice (I used mozzarella)
- Bacon (for the sake of ease, I used the Market Pantry pre-cooked bacon that you throw in the microwave)
- 1/2 a cup of heavy cream
- Seasonings of your choice (I throw in salt & pepper and a touch of garlic)
- Pre-heat the oven to 375°
- Whisk the eggs in a bowl
- Add in the shredded cheese, bacon (cooked), heavy cream, spinach, and seasonings. Mix ’em all together. You can cook or lightly saute the spinach first if you want.
- Divide evenly among the muffin tray
- Bake for 18-25 minutes, give or take however fast or slow your oven is. Keep in eye on them.
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