Crustless and cute.
Sometimes I feel a bit guilty leaving for the week knowing that Deanius will be left to his primitive cooking/eating (huge slabs of steak, hamburger patties, lean pockets, lean cuisines, Carl Junior’s 6 dollars burger). I’ve got nothing against his food (simple, easy, and tasty) but wanted to cook something a little more “gourmet” like the meals he gets when I’m in town for the week.
Maybe I’m just a nice person…or maybe I’m just a possessive girl who is giving undetectable-by-men hints that mean: “YOU BETTER NOT FORGET ME!”
This recipe can be altered for any ingredient that you prefer in your quiche. Asparagus, mushrooms, bell peppers, green onions are all great additions.
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
2 cups shredded cheddar cheese (whatever flavor or blend will do)
1/2 lb ground spicy sausage or ground pork/beef
1/2 tsp salt
1/4 tsp pepper
pinch of red pepper flakes
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan.
Cook ground beef/pork or sausage, onions, and red pepper flakes until cooked thoroughly. Drain excess fat. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach/meat mixture and stir to blend. Fill individually muffin holders with about 2 tbs heaping tbs of mixture. The mixture should fill up 1/2 of of the muffin placeholder (if not a little more).
Bake in preheated oven until eggs have set, about 20-25 minutes. Begin checking at 20 minutes. Let cool for 10 minutes before serving.