5-6small red potatoesdiced into very thin slices and cut bite size
2cupsMonterrey Jack cheese
1cupbaby spinach leaves
butterto grease the pan
kosher saltto taste
freshly ground black pepperto taste
Optional: Mexican seasoningto 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!
FREEZER MEAL: Let cool and then portion into freezer safe Ziplocs or resealable containers. The quiche can be thawed in the refrigerator first or reheated in the microwave straight from the freezer.
Cheesy Potato Egg and Spinach Mini Quiches https://barefeetinthekitchen.com/cheesy-potato-egg-and-spinach-mini/