Mini Spinach and Crab Quiche

Bite-size mini quiches packed with flavor and nutrition. They can be filled with a variety of your favorite meats, cheeses, and veggies, but spinach and crab are a favorite in our family! Serve warm topped with a dollop of sour cream and salsa or just alone as a great portable and easy breakfast.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 90 Calories

Ingredients

• 1 tablespoon olive oil
• ½ cup finely diced onion
• ¼ cup grated Parmesan cheese
• salt and ground black pepper to taste
• ¼ cup shredded sharp Cheddar cheese
• ¼ cup milk, or as needed
• 6 large eggs
• cooking spray
• 1 (10 ounce) package fresh spinach, chopped
• ¼ cup shredded Asiago cheese
• ¾ cup imitation crab meat, finely chopped

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Spray 24 miniature muffin cups with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until the egg is set, 12 to 15 minutes.