Sundried Tomato Quiches with Spinach and Goat Cheese

Sundried Tomato Quiches with Spinach and Goat Cheese

This is one of many versions of quiches I made at my restaurant.  Doing them as minis allowed me to have different types and they were crustless, so it made them gluten-free.

2

4 eggs

¼ cup milk

4 ounces chopped spinach

2 scallions, finely chopped

6 halves of sundried tomatoes, minced

1/4 cup goat cheese, crumbled

1/4 teaspoon salt

1/4 teaspoon white pepper

2

1. Preheat oven to 350 degrees.

2. Grease the cups of a muffin tin.

3. Whisk, eggs, and milk.

4. Fold in all other ingredients.

5. Using a 1/3 cup measure, scoop egg mixture into muffin tin cups.

6. Place the pan in preheated oven and bake for 25 minutes.