Spinach And Goat Cheese Quiche Minis

Crustless quiche that gets a kick from oven-roasted tomatoes & goat cheese!

Posted by kim p.

About

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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You Will Need (12 things)

  • 10 Roma Tomatoes (sliced in half from stem to stem)
  • 2 tbsp Olive Oil
  • Kosher Salt and Pepper
  • 1 tbsp Butter
  • 1 cup Onion (chopped)
  • 5 Eggs
  • 1 10-oz package Frozen Cut Spinach (thawed & drained)
  • 6 oz Goats Cheese
  • 2 cup Cream
  • 1 tsp Salt
  • ½ tsp Red Pepper Flakes
  • Pepper (to taste)

Steps (4 steps, 80 minutes)

  1. 1

    Heat 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.

  2. 2

    Melt butter in a skillet, and saute onions until they just begin to brown, -- about 10 minutes. Set aside.

  3. 3

    Drain 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.

  4. 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.