Baby Potato Quiches
Easy, yummy breakfast - you can make a week's worth of breakfasts in an hour. Pop one or two in the microwave for a couple minutes and you'll be all set! :) This version is based on Muffin-Tin Quiche with Smoked Cheddar and Potato from Eating Well Magazine (January/February 2017, page 50). I had to change a bunch of things because of my IBS (including omission of one of the major ingredients, smoked cheddar!), so I'm posting my own version here, but the original got five-star reviews, so you might want to give it a try. :) The name came about when my husband walked into the kitchen and commented, "Oh look, baby quiches!"
- 1 tbsp olive oil
- 1 tbsp garlic oil
- 1 1/2 cups finely chopped potatoes
- 1/2 cup chopped red peppers
- 1/2 cup chopped roasted red peppers
- 2 tbsp slivered sundried tomatoes in oil
- 1 cup frozen spinach
- 8 large eggs (or two cups egg whites)
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup almond milk
- Ground black pepper to taste
Preheat oven to 325 degrees F. Grease a 12 cup muffin tin.
Heat oils in a large skillet, add potatoes, peppers, tomatoes, and spinach. Cook, stirring until potatoes and peppers are tender and spinach is thawed (5-8 minutes). Remove from heat and allow to cool slightly (about 5 minutes).
Place remaining ingredients in a large bowl, mix well. Stir in vegetable mixture. Scoop batter into muffin tin. Bake 25-30 minutes, until firm.
Heat oils in a large skillet, add potatoes, peppers, tomatoes, and spinach. Cook, stirring until potatoes and peppers are tender and spinach is thawed (5-8 minutes). Remove from heat and allow to cool slightly (about 5 minutes).
Place remaining ingredients in a large bowl, mix well. Stir in vegetable mixture. Scoop batter into muffin tin. Bake 25-30 minutes, until firm.