Mini Mexican Quiches

Sorry for the absence this weekend :) I have been enjoying my time at SNAP conference and have been a little pre-occupied learning some amazing things for this crazy and fun blogging journey. Have no fear though, I am back and ready to get this week kicked off with some flavor ;-)

I love these cute little quiches because they have a unique and tasty Mexican twist to them, and we all know by now how much I love my Mexican food. Topped with some sour cream and juicy tomato and my palate was in heaven!  If you are looking for a change to your typical quiche recipe, definitely give this a try!

Mini Mexican Quiches on chef-in-training.com ...These are such a flavorful and unique spin on a traditional breakfast favorite! YUM!


Mini Mexican Quiches
 
These are such a flavorful and unique spin on a traditional breakfast favorite!
Recipe type: Breakfast
Cuisine: Mexican
Ingredients
  • 10 oz. frozen chopped spinach, thawed and well drained
  • 1 cup cottage cheese
  • ½ cups grated Parmesan Cheese
  • ½ cup shredded cheddar cheese
  • 4 eggs
  • ¼ cup milk
  • ½ tsp. ground cumin
  • ¼ tsp. ground black pepper
  • ½ tsp. salt
  • 2 Tbsp. finely chopped cilantro
  • Salsa or fresh tomatoes for topping
  • sour cream for topping
Instructions
  1. Combine spinach, cottage cheese, Parmesan cheese and cheddar cheese in a medium bowl and stir well.
  2. Add eggs, milk, cumin, pepper and cilantro and stir into spinach mixture.
  3. Spoon mixture into a greased regular size muffin tin.
  4. Bake at 375 degrees F for 20-25 minutes or until cooked through.
  5. Let sit for 5 minutes then serve with toppings and enjoy!

 

Enjoy!

(recipe from: Better Home and Gardens Cooking for Today Vegetarian Recipes Cookbook)

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If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: breakfast

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Comments

  1. Averie @ Averie Cooks

    Too cute! I actually thought they were stuffed mini portobellos before I read muffin tin. Love the idea, Nikki! Tell us more about Snap when you have time!

  2. Faith

    These look ahh-mazing! I love that they're vegetarian and mexican! The mozzarella and tomato topping looks so cute!

  3. Duanna

    Sounds wonderful, I will definitely be using this one very soon. One question I cannot find where to add the 1/2 cups grated Parmesan Cheese. Am assuming to add it with the cheddar, spinach and cottage cheese. Please confirm. thanks for sharing so many wonderful recipes.

    1. Chef in Training

      Yes you are correct. So sorry about that. Thanks for catching that. The recipe has now been updated.

  4. Nancy

    can you bake them in the mini muffin pans? if so what is the cooking time

    1. Chef in Training

      I am not sure, I haven't done it that way before. It will probably take less time, you will just have to watch them to they reach the point where the eggs are cooked through. Sorry I am not much more help on that. If I try it out, I will let you know.

  5. Barbara Biedenharn

    Eggs added in step 1 or step 2? Can't wait to try this!

    1. Chef in Training

      SO sorry about that. They are added in step 2. Thanks for catching that.

  6. Tony

    You have 4 eggs in the ingredient list. Are they added in step 1 or 2?

    1. Chef in Training

      SO sorry about that. They are added in step 2. Thanks for catching that.

  7. Sika

    Wow, I definitely will try these mini Mexican quiches. I totally like making all kinds of quiche. They are soo good.

  8. Liz

    Nice recipe - thank you.

  9. Jessica

    how many does this make i have a class of 25 that is having a party and i need to know soon plz

  10. Elise

    I’ve made this recipe many times and LOVE it! I just tried to come back to it though and don’t see the instructions anymore though! I’m not sure why. Only the picture. Can you please give me the instructions? Thank you!

    1. Chef in Training

      So sorry about that! It should be there now.