MINI CRUSTLESS QUICHE

INGREDIENTS

• 1 onion, chopped

• 1 T butter

• 150g spinach leaves, washed & torn

• 1 cup Cheddar, grated

• 6 eggs

• ¾ cup (180ml) milk

METHOD

1 Preheat the oven to 200°C.

2 Line a muffin tin with squares of silicone or parchment paper.

3 In a large saucepan, fry the onion in the butter for a few minutes until golden brown.

4 Add the spinach, turn down the heat and put a lid on the saucepan.

5 Let the spinach wilt for

5 minutes. Take off the heat and let cool.

6 In the meantime, beat the eggs and milk together.

7 Place a tablespoon of the spinach mixture and a heaped tablespoon of Cheddar in each prepared muffin case. Top with 2-3 tablespoons of the egg mixture and bake for 15-20 minutes, until set and golden.