Description
Delightful Spinach Quiche Muffins featuring a crispy outer layer and a creamy filling with spinach, cheddar, and nutmeg, perfect for brunch or snacks.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 small Onion, chopped
- 1 clove Garlic, minced
- 5 ounces Fresh Spinach, chopped
- 4 large Eggs
- 1/2 cup Milk
- 1/2 cup Heavy Cream
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Nutmeg
- 1 cup Cheddar Cheese, grated
- 1/4 cup Parmesan Cheese, grated
- 6 sheets Filo Pastry
- 2 tablespoons Butter, melted
Instructions
- Preheat the oven to 375°F (190°C).
- In a frying pan, heat olive oil over medium heat and sauté chopped onions until translucent (3-4 minutes). Add minced garlic and sauté for 30 seconds, then stir in chopped spinach until wilted and remove from heat.
- Grease a muffin tin with melted butter. Stack 2 sheets of filo pastry, brushing each with melted butter, then cut into squares and press into muffin tin cups.
- In a large mixing bowl, whisk eggs, milk, heavy cream, salt, pepper, and nutmeg until combined. Stir in the sautéed vegetables and both cheeses.
- Pour the filling mixture into the pastry cups, filling them about three-quarters full.
- Bake in the oven for 20-25 minutes or until tops are golden brown and puffed.
- Allow to cool slightly before removing from the tin and serve warm or at room temperature.
Notes
Make-ahead option available. Store in the fridge for up to 3 days or freeze individual muffins for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg