Prep time: 10 minutes
Cook time: 10-15 minutes
-1 cup/250 ml spinach, chopped
-1 cup/250 ml red peppers, diced
-1 cup/250 ml mushrooms, chopped
-2 slices prosciutto (or ham, turkey, or chicken cold cuts)
-1/2 cup/125ml parmesan cheese
-1 cup/250 ml shredded mozzarella cheese
-pinch of salt and pepper (per quiche)
Note: you can add any vegetables you like to this
Preheat the oven to 350F/ 176C. Lightly grease muffin tin with cooking oil spray.
Wash spinach, rinse and chop finely. Chop prosciutto and any other vegetables you wish to add and set all the ingredients aside.
In a bowl, add the eggs, mozzarella and the ingredients, whisk them together to incorporate thoroughly. Pour mix into the muffin pans and top each quiche with about 1 tsp/5ml of grated parmesan.
Bake in the oven for 10-12 minutes, depending on how you prefer your eggs cooked. Set aside to cool for about 5 minutes before serving. Serve warm and enjoy!
Storage note: Store in the fridge in an air-tight container or zip-lock freezer bag for up to 3 days.