Spinach Artichoke Quiche Cups
- Yield 12
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Spinach Artichoke Quiche Cups is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 (14.5-ounce) can artichoke hearts, drained and chopped
- 1 package frozen spinach, drained
- 5 eggs, whisked
- 3/4 cup shredded mozzarella cheese
- 2/3 cup milk (any kind)
- 1/2 cup chopped white onion
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Method
Warm oven to 350 degrees F. Prepare 12 baking cups by either spraying them liberally with cooking spray, or lining them with paper liners.
Whisk all ingredients together in a large mixing bowl until combined. Portion the mixture into the 12 prepared baking cups so that they are all nearly full.
Roast for about 20 minutes, or until the eggs are set and a toothpick inserted in the middle of the quiche comes out clean. Plate while it is hot.
