# What You’ll Need:
→ Vegetables
01 - 2 cups fresh spinach, chopped
02 - 1/2 small onion, finely diced
03 - 1/2 red bell pepper, finely diced (optional)
→ Eggs & Dairy
04 - 6 large eggs
05 - 1/3 cup milk (dairy or unsweetened non-dairy)
06 - 1 cup shredded cheese (cheddar, feta, or mozzarella)
07 - 1/4 cup grated Parmesan cheese
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg (optional)
11 - 1 tablespoon fresh chives or parsley, chopped
# How-To:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - In a skillet over medium heat, sauté onion and bell pepper until softened, about 3–4 minutes. Add spinach and cook until wilted, approximately 2 minutes. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together eggs, milk, salt, black pepper, and nutmeg.
04 - Stir shredded cheese, grated Parmesan, and chopped herbs into the egg mixture.
05 - Add the cooled sautéed vegetables to the egg and cheese mixture. Stir gently to combine.
06 - Divide the mixture evenly among the muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes until quiches are puffed and set in the center.
08 - Allow quiches to cool for 5 minutes before loosening edges with a knife and removing from the tin. Serve warm or at room temperature.
