Spinach and Feta Breakfast Quiche Cups

Ingredients

• id: eggs metric: 8 large imperial: 8 large name: large eggs

• id: whole_milk metric: 180ml imperial: 3/4 cup name: whole milk

• id: heavy_cream metric: 120ml imperial: 1/2 cup name: heavy cream

• id: fresh_spinach metric: 150g imperial: 5 oz name: fresh baby spinach, roughly chopped

• id: feta_cheese metric: 150g imperial: 5 oz name: feta cheese, crumbled

• id: gruyere_cheese metric: 100g imperial: 1 cup name: Gruyère cheese, grated

• id: yellow_onion metric: 1/2 medium imperial: 1/2 medium name: yellow onion, finely diced

• id: garlic_cloves metric: 2 cloves imperial: 2 cloves name: garlic cloves, minced

• id: olive_oil metric: 15ml imperial: 1 tbsp name: extra virgin olive oil

• id: fresh_dill metric: 15g imperial: 2 tbsp name: fresh dill, chopped

• id: fresh_chives metric: 15g imperial: 2 tbsp name: fresh chives, chopped

• id: nutmeg metric: 1g imperial: 1/4 tsp name: freshly grated nutmeg

• id: salt metric: 5g imperial: 1 tsp name: fine sea salt

• id: black_pepper metric: 2g imperial: 1/2 tsp name: freshly ground black pepper

• id: butter metric: for greasing imperial: for greasing name: unsalted butter for greasing muffin tin

• id: cherry_tomatoes metric: 12 small imperial: 12 small name: cherry tomatoes, halved (optional garnish)

Instructions

1. Preheat oven to 190°C (375°F). Generously grease a 12-cup muffin tin with {butter}.

2. Heat {olive_oil} in a large skillet over medium heat. Add {yellow_onion} and cook for 3-4 minutes until softened and translucent.

3. Add {garlic_cloves} and cook for another minute until fragrant. Add {fresh_spinach} and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

4. In a large bowl, whisk together {eggs}, {whole_milk}, {heavy_cream}, {salt}, {black_pepper}, and {nutmeg} until well combined.

5. Stir in the cooled spinach mixture, {feta_cheese}, half of the {gruyere_cheese}, {fresh_dill}, and {fresh_chives}.

6. Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.

7. Top each cup with the remaining {gruyere_cheese} and a {cherry_tomatoes} half if using.

8. Bake for 20-25 minutes until the quiches are set in the center and lightly golden on top. A knife inserted in the center should come out clean.

9. Let cool in the pan for 5 minutes before carefully removing with a knife or small offset spatula.

10. Serve warm or at room temperature. These can be stored in the refrigerator and reheated when ready to serve.

Tips

Make-Ahead Marvel: These quiche cups can be made up to 3 days in advance and stored in the refrigerator. Reheat in a 180°C (350°F) oven for 8-10 minutes or microwave for 30-45 seconds.

Freezer Friendly: Completely cooled quiche cups freeze beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

Spinach Prep: If using frozen spinach, thaw completely and squeeze out as much water as possible before using. Fresh spinach gives the best texture and flavor.

Cheese Variations: Try goat cheese instead of feta for a milder flavor, or add some sharp cheddar for extra richness. Just keep the total cheese amount the same.

Perfect Release: Let the quiches cool for at least 5 minutes before removing from the tin. Run a thin knife around the edges if they stick slightly.

Portion Control: These are perfect for meal prep - portion into individual containers with some fresh fruit for a complete breakfast that's ready to grab and go.

Flavor Boost: Add sun-dried tomatoes, roasted red peppers, or crispy bacon bits for extra flavor and texture variations.