Muffin-Tin Quiches with Smoked Cheddar & Potato

For 12 pieces


  • 130g chopped fresh spinach
  • 130g finely diced new potatoes
  • 85g diced red onion
  • 8 large eggs
  • 85g shredded smoked Cheddar cheese
  • 120ml low-fat milk
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil


Preheat oven to 160°C.

Coat a 12-cup muffin tin with cooking spray.

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.

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.

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

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