About
Crustless quiche that gets a kick from oven-roasted tomatoes & goat cheese!
These eat-with-your fingers little nuggets are perfect for serving for breakfast, brunch, lunch or dinner. Make some extra ones to throw in your brown bag lunch the next day.
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Lesley D. favorited Spinach And Goat Cheese Quiche Minis
15 Mar 14:28
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kim p. published her project Spinach And Goat Cheese Quiche Minis
11 Jun 19:15
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Step 1Heat oven to 425 degrees. Rub a little of the olive oil on the bottom of a roasting pan. Place the tomatoes halves on the pan cuts side up. Drizzle with olive oil and generously season with salt and pepper. Bake in oven 35-40 minutes. Remove and cool. Chop into 1/2" chunks. You should have 3/4 to 1 cup of chopped roasted tomatoes for this recipe. Save any extras for other uses.
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Step 2
Melt butter in a skillet, and saute onions until they just begin to brown, -- about 10 minutes. Set aside.
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Step 3Drain the spinach and press out as much moisture as you can. Put the spinach in a large bowl along with diced tomatoes, sauteed onions, eggs, spinach, cheese, cream, salt, red pepper flakes and pepper and stir to combine.
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Step 4
Pour into buttered mini-popover pans, filling until 3/4's full. Bake at 425 degrees for 20 minutes, until tops are brown and a toothpick inserted in the middle comes out clean. Let cool completely. Run a knife around the edge of each muffin to help it release from the pan.
