# What You'll 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 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp ground nutmeg (optional)
11 - 1 tbsp fresh chives or parsley, chopped
# How to Make:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone muffin liners.
02 - Sauté diced onion and red bell pepper in a skillet over medium heat for 3–4 minutes until softened. Add chopped spinach and cook for 2 minutes until wilted. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together eggs, milk, salt, black pepper, and nutmeg until combined.
04 - Stir shredded cheese, grated Parmesan, and chopped herbs into the egg mixture.
05 - Incorporate the cooled spinach and vegetable mixture into the egg and cheese blend. Mix until evenly combined.
06 - Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
07 - Bake for 18–22 minutes or until the quiches have puffed and are set in the center.
08 - Allow to cool for 5 minutes, then run a knife around the edges to release. Serve warm or at room temperature.
