Makes 6 quiches - 3 servings of 2 quiches
Macros: 211 cal, fat 12g, carbs 11g, protein 16g, fibre 1g
1 tablespoons extra-virgin olive oil
3/4 cup finely diced red-skinned potatoes
1/2 cup diced red onion
1/2 teaspoon salt, divided
4 large eggs
1/2 cup shredded low-fat or dairy free Cheddar cheese
1/4 cup any kind of milk
1/4 teaspoon ground black pepper
1 cups chopped fresh spinach
Non-stick cooking spray
Preheat oven to 325 degrees F. Coat a muffin tin with cooking spray. Heat oil in a large skillet over
medium heat. Add potatoes, onion and 1/4 teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes. Whisk eggs, cheese, milk, pepper and the remaining 1/4 teaspoon salt in a large bowl. Stir in spinach and the potato mixture. Divide the quiche mixture among the prepared muffin cups. Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.
To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.