mini spinach and crab quiche

Ingredients

• Servings: 24
• cooking spray
• 1 tablespoon olive oil
• 1/2 cup finely diced onion
• 1 (10 ounce) package fresh spinach, chopped
• 6 large eggs
• 1/4 cup milk, or as needed
• 1/4 cup shredded sharp cheddar cheese
• 1/4 cup shredded asiago cheese
• 1/4 cup grated parmesan cheese
• salt and ground black pepper to taste
• 3/4 cup imitation crab meat, finely chopped

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). spray 24 miniature muffin cups with cooking spray.
• heat olive oil in a large skillet over medium heat and cook onion until softened, about 2 minutes. stir spinach into onion and cook, stirring often, until spinach is wilted and onions are translucent, about 3 more minutes. drain juice.
• beat eggs with milk in a large bowl until thoroughly combined; stir in cheddar, asiago, and parmesan cheeses and season with salt and black pepper.
• divide spinach mixture into the prepared muffin cups (about 1 teaspoon per cup) and top spinach with imitation crab meat. slowly and carefully pour egg-cheese mixture over the imitation crab, filling the mini muffin cups just to the top.
• bake in the preheated oven until the egg is set, 12 to 15 minutes.