# What You 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 recommended)
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 Make It:
01 - Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - In a skillet set to medium heat, sauté the diced onion and red bell pepper for 3 to 4 minutes until softened. Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg. Fold in the shredded cheese, grated Parmesan, and chopped herbs.
04 - Add the cooled sautéed vegetables to the egg mixture and stir until well combined.
05 - Distribute the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
06 - Bake the egg cups for 18 to 22 minutes, or until puffed and set in the center.
07 - Allow the quiches to cool for 5 minutes before gently running a knife around the edges and removing them from the muffin tin. Serve warm or at room temperature.
