Spinach and goat cheese quiche minis
Mini crustless quiches are the perfect finger food that can be served for breakfast, lunch, dinner and in between. Because there is no crust they are quick to prepare and gluten free.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Total Time: 1 hours 20 minutes
- Yield: 20 servings 1x
Ingredients
Scale
- 10 roma tomatoes, sliced in half from stem to stern
- 1–2 T olive oil
- Kosher salt and pepper
- 1 T butter
- 1 cup onion, chopped
- 5 eggs
- 1 10-ounce package frozen cut spinach, thawed and drained
- 6 ounces goat cheese
- 2 cups cream
- 1 t salt
- 1/2 t red pepper flakes
- Pepper to taste
Instructions
- 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.
- Melt butter in a skillet, and saute onions until they just begin to brown, — about 10 minutes. Set aside.
- 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.
- 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.