I don't like Quiche

Normally, I really don't like quiche - and neither does James - but when my mom decided to throw a brunch birthday party for my grandfather's 85th birthday, it seemed that quiche was almost necessary! I set out to find a recipe that had a good ratio of vegetable to egg (it's the overly egg-y quiches that I really can't stand) and after going through a number of recipes found this one on All Recipes. I doubled the recipe and instead of making them in pie pans, I decided to use muffin tins to make them easier to serve to a lot of people. Overall, I really liked this....when it was warm. I will say that a lot of people mentioned in the recipe reviews that this can also be served at room temperature, but I thought that it was really at its best when still warm from the oven. I did make a couple of changes to the recipe after reading a lot of reviews. You can see those changes in bold below.

Oh. And James still doesn't like quiche.

Crustless Spinach Quiche
Recipe courtesy of All Recipes

Ingredients...

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 5 eggs, beaten **I added an extra egg
  
• 3 cups shredded Muenster cheese **I used 2 cups of an Italian blend
  
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• **I added 2 cloves of garlic, and a diced red pepper

Directions...

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. **I used muffin tins instead

Heat oil in a large skillet over medium-high heat. Add onions, peppers, and garlic and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. **I filled each tin about 3/4 of the way and, after doubling the recipe, got about 26 mini quiches

Bake in preheated oven until eggs have set, about 30 minutes. **In muffin tins they baked for 15-18 minutes. Let cool for 10 minutes before serving.