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Time
60 min
Level
Basic
Author
eatingwell

Muffin-Tin Quiches with Smoked Cheddar & Potato

vegetarian
Note
To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Instructions
1
Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.
2
Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.
3
Heat oil in a large skillet over medium heat. Add finely diced potatoes, diced onion and 1/4 teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.
4
Whisk eggs, cheese, milk, pepper and the remaining 1/2 teaspoon salt in a large bowl. Stir in chopped spinach and the potato mixture. Divide the quiche mixture among the prepared muffin cups.
Micro nutrients
Total weight
175.44g
Carbs
9.94g
Dietary fiber
1.18g
Sugar
2.4g
Fats
17.57g
Saturated
6.8g
Poly
1.58g
Mono
7.52g
Trans
0.04g
Proteins
14.79g
Calcium
109.81%
Iron
28.53%
Magnesium
31.1%
Vitamin A
7628.55%
Vitamin C
40.24%
Vitamin D
0mg
Vitamin B6
8.81%
Vitamin B12
0mg
Sodium
137.02%
Potassium
49.05%
Cholesterol
537.48%
Percentages are based on a diet of 2000 calories a day.
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