Egg "Muffins" (Mini Quiches Without a Crust)

I subscribe to daily recipe emails from allrecipes.com. Often I scan the recipe - and delete it. But occasionally one pops up that grabs my attention... like this egg "muffin" recipe. It resembles the baked mini-omlette recipe I posted a while back. Both are eggs baked in muffin tins. But this one has a lot of veggies added. By reading the comments, I see that veggie variations are endless - and these mini-quiches taste good cold, too. Sounds like the kind of flexibility I like.

First, in a little oil, saute a small chopped onion, a clove of garlic, half a green or red pepper and a few slices of ham, all cut in small pieces. When the onion begins to look transparent, add a few handfuls of chopped fresh spinach. When the spinach begins to cook and wilt, turn off the heat and let the mixture cool for a few minutes.

In the meantime, beat 3 eggs and 2 tablespoons (about 30 ml) of milk or half-and-half cream. Cut several cheese slices into bits and add to egg mixture. When slightly cooled, add the spinach mixture to the egg mixture.

Spoon into muffin tins and bake at 350 degrees F (175 degrees C) for about 20 minutes. Tins can be lined with paper or greased. (If using silpat muffin tins, this is unnecessary.)

Delicious!