These miniature quiche cups are layered with roasted red potatoes, cheese, baby spinach and eggs. I actually made the potatoes in advance when I was roasting some others for a different meal. So, the assembly took just minutes, making this an almost ridiculously easy meal.
Served with some fresh fruit or a salad, this is a light summer meal that I’ll be repeating soon. These little egg cups were a huge hit the other night for dinner. I saved one to reheat later and it was just as delicious the following day.
- 5-6 small red potatoes diced into very thin slices and cut bite size
- 2 cups Monterrey Jack cheese
- 1 cup baby spinach leaves
- 10 eggs
- 1/4 cup milk
- butter to grease the pan
- 1-2 tablespoons olive oil
- kosher salt to taste
- freshly ground black pepper to taste
- Optional: Mexican seasoning to taste
- Preheat the oven to 425 degrees. Place the potatoes in a mixing bowl and drizzle with oil. Toss to coat and sprinkle generously with salt, pepper and the optional Mexican spices. The very thin pieces took barely 20 minutes to soften and slightly crisp. Toss once halfway through baking. Remove from the oven and set aside.
- Set the oven to 350 degrees. Grease a 12 cup muffin tin very thoroughly with butter. Layer half of the potato pieces into the bottom of the cups. Sprinkle about half of the cheese over the potatoes and then layer a couple spinach leaves over the cheese in each cup. Whisk together the eggs and the milk, season with salt and pepper. Pour a scant 1/4 cup of the egg mixture into each muffin tin, distributing as evenly as possible. Top with the rest of the potatoes and a light sprinkling of cheese.
- Bake for 20-22 minutes until the eggs are cooked through and the tops are lightly browned. They will be puffy and rounded when they come out of the oven and will sink back to level as they rest. Enjoy!