Ingredients:1 cup (packed) spinach (perpetual or Malabar spinach, silverbeet, kale, or Warrigal greens* from the garden), stems finely chopped, leaves shredded, 2 Tbsp oil, 2 cloves garlic, 5 or 6 eggs, 1/2 cup feta cheese crumbled (or use goat’s cheese, blue cheese or grated hard cheese), 1 medium tomato (or other addition, like, broccoli, sweetcorn, mushrooms, capsicum, red onion, 1/2 cup (or more) milk, buttermilk or cream, 1 Tbsp fresh marjoram or oregano, cooking spray to coat the muffin pans (they do need to be well greased), salt, pepper.
- Preheat the oven to 180C.
- Heat oil in a pan and add the chopped garlic. When the garlic starts to brown add the onion (if using), the spinach and tomato (or other veg). Saute for a few minutes. Add the marjoram or oregano, salt and pepper (to taste) and saute for another minute.
- In another bowl (or measuring jug, for easy pouring) slightly beat eggs with the milk. Add a little more salt and pepper to the eggs.
- Take the cooked spinach/kale/veg mixture off the stove.
- Take a muffin pan (12 holes, or 2 sixes) and coat with the cooking spray. This helps the quiches come out cleanly.
- Put a spoonful or 2 of the veg mixture in each muffin cup. Sprinkle 1/12 of the cheese in each cup. Then pour 1/12 of the egg mixture on that.
- Bake for 15-25 minutes in the middle rack till the top is browned.
- To remove from the pan, run a knife through the side and the quiche comes out easily. Can be served hot, warm or cold. Great for the lunch box.
For a super quick (and healthier) version, don’t do any frying. Just chop everything finely, distribute into the well-greased muffin cups, pour on egg mixture and bake. Voila!Crustless mini quiches with spinach and marjoram from the garden
*Warrigal greens need to be blanched before use. Just drop in boiling water for a minute or 2, drain, rinse with cold water, then chop up and and to the mix.