Mini Spinach and Crab Quiche

Mini Spinach and Crab Quiche
  • cooking spray
  • 1 tablespoon olive oil
  • 1/2 cup finely diced onion
  • 1 (10 ounce) package fresh spinach, chopped
  • 6 large eggs
  • 1/4 cup milk, or as needed
  • 1/4 cup shredded sharp Cheddar cheese
  • 1/4 cup shredded Asiago cheese
  • 1/4 cup grated Parmesan cheese
  • salt and ground black pepper to taste
  • 3/4 cup imitation crab meat, finely chopped


  1. Preheat oven to 375 degrees F (190 degrees C). Spray 24 miniature muffin cups with cooking spray.
  2. Heat olive oil in a large skillet over medium heat and cook onion until softened, about 2 minutes. Stir spinach into onion and cook, stirring often, until spinach is wilted and onions are translucent, about 3 more minutes. Drain juice.
  3. Beat eggs with milk in a large bowl until thoroughly combined; stir in Cheddar, Asiago, and Parmesan cheeses and season with salt and black pepper.
  4. Divide spinach mixture into the prepared muffin cups (about 1 teaspoon per cup) and top spinach with imitation crab meat. Slowly and carefully pour egg-cheese mixture over the imitation crab, filling the mini muffin cups just to the top.
  5. Bake in the preheated oven until the egg is set, 12 to 15 minutes.

04/14/2018
Mini Spinach and Crab Quiche, recipe PT15M PT1H 5 455 calories

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