Miniature Quiche

Like I mentioned previously, I am currently trying to eat a bit healthier. These mini quiches are perfect to eat on your way out of the door in the morning and really help me portion (because I can honestly eat half of a full-size crusted quiche if you let me). Make these on a Sunday night and keep them in your fridge all week or freeze them until you're ready to eat them. This recipe make six mini quiches.

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients

Saute your veggies!

Four (4) large eggs
One (1) cup of fresh spinach
1/4 cup of red onion, diced
1/4 cup of sun-dried tomatoes, diced
1/4 cup of shredded cheese -- I used mozzarella and sharp cheddar
One (1) garlic clove, minced
One (1) tablespoon of olive oil

Directions
Preheat oven to 350F degrees.
Heat garlic and olive oil in a pan over medium heat.

Before baking.

Add onions and sun-dried tomatoes to pan. Saute.
Slowly add spinach and cover until the leaves wilt.
Pull the pan off of the heat and set aside.
Whisk eggs together in a mixing bowl and add the sauteed vegetables.
Portion into a greased muffin tin. This mixture should fill six muffin cups.
Sprinkle cheese evenly over each mixture.
Bake for 20 minutes.
Eat right away, or save for later!