Muffin-Tin Quiches with Smoked Cheddar & Potato

4.6
(53)
48 Reviews

Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.

By
Carolyn Casner
Carolyn Casner

Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website.

EatingWell's Editorial Guidelines
Updated on August 6, 2024
Reviewed by Dietitian
Christa Brown, M.S., RDN, LD
Headshot of Christa Brown
Reviewed by Dietitian Christa Brown, M.S., RDN, LD
Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition.
EatingWell's Editorial Guidelines
Prep Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr
Servings:
6
Yield:
6 servings
Nutrition Profile:
Low-Carb Nut-Free Healthy Pregnancy Soy-Free Vegetarian Gluten-Free Low-Calorie
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Ingredients

Original recipe (1X) yields 6 servings

  • 2 tablespoons extra-virgin olive oil

  • 1 ½ cups finely diced red-skinned potatoes

  • 1 cup diced red onion

  • ¾ teaspoon salt, divided

  • 8 large eggs

  • 1 cup shredded smoked Cheddar cheese

  • ½ cup low-fat milk

  • ½ teaspoon ground black pepper

  • 1 ½ cups chopped fresh spinach

Directions

  1. Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.

  2. Heat oil in a large skillet over medium heat. Add potatoes, 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.

  3. Whisk eggs, cheese, milk, pepper and the remaining 1/2 teaspoon salt in a large bowl. Stir in spinach and the potato mixture. Divide the quiche mixture among the prepared muffin cups.

  4. Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.

    Muffin-Tin Quiches with Smoked Cheddar & Potato

Equipment

Muffin tin with 12 (1/2-cup) cups, large skillet

Frequently Asked Questions

  • Are eggs healthy?

    While eggs are high in cholesterol, we now know that dietary cholesterol has minimal impact on the cholesterol levels in our blood. Eggs are a great source of several nutrients, including protein, choline, vitamin B12 and vitamin D, and can fit nicely into a varied, healthy diet.

  • Is cheese good for you?

    Like eggs, cheese can also get a bad rap. But cheese contains important nutrients, including protein, fat, calcium, phosphorus, potassium and vitamin B12. As for the saturated fat in cheese, there is some research that suggests that the type of saturated fat in cheese might not be a big contributor to heart disease. You'll even get some gut-healthy probiotics in cheese. If you're watching your sodium intake, choose lower-sodium cheese, including Cheddar, mozzarella and Swiss.

  • Can I use frozen spinach instead of fresh?

    Yes, you can! Frozen spinach is a good alternative to fresh as long as it is thawed and squeezed dry. Wet and watery ingredients will leave you with wet and watery muffin-tin quiches. Be sure to squeeze dry thawed spinach before adding it to the egg mixture.

  • Can I use different fillings in these muffin-tin quiches?

    Definitely! Try other variations of these muffin-tin egg recipes, such as sausage and Gruyère, bell pepper, black beans and Monterey Jack cheese, spinach and mushroom, feta and cherry tomato or broccoli, ham and Cheddar. Muffin-tin quiches are a great way to use up leftover roasted vegetables too.

  • Can I make muffin-tin quiches ahead?

    Absolutely! To make ahead, individually wrap them 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 until warmed through.

  • How do you keep muffin-tin quiches from getting rubbery?

    Eggs become tough and rubbery when they're overcooked. Be sure to bake the muffin-tin quiches just until set and light golden brown. You can check the doneness by inserting a toothpick into the center.

Additional reporting by Carrie Myers and Jan Valdez

Originally appeared: EatingWell Magazine, January/Feburary 2017

Nutrition Facts (per serving)

238 Calories
16g Fat
11g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 2 quiches each
Calories 238
% Daily Value *
Total Carbohydrate 11g 4%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 14g 27%
Total Fat 16g 20%
Saturated Fat 5g 27%
Cholesterol 263mg 88%
Vitamin A 1251IU 25%
Vitamin C 7mg 8%
Folate 59mcg 15%
Sodium 494mg 21%
Calcium 177mg 14%
Iron 2mg 9%
Magnesium 27mg 7%
Potassium 377mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.