Crustless Spinach and Feta Mini Quiche

Mini quiches are dainty little things on a buffet table. I have had them at cocktail parties before and this time they  were a part of the spread at my Holiday party. This was the first time I was making quiche and was a little hesitant about making the crust. What if the butter wasn't cold enough while making it or the crust was soggy or too flaky. I didn't need that anxiety before the party so I skipped the crust altogether. It tasted good without and I will mostly be making it that way. I wanted to make it bite size so I made in a muffin pan. I used frozen spinach and I thawed and squeezed the water out of it before starting the dish. If you are using fresh spinach, blanch it and squeeze water out of the spinach before using.

Ingredients:

1 cup (packed) spinach

2 tablespoons oil

2 cloves garlic

6 eggs

1/2 cup feta cheese crumbled

1 medium tomato

4 tablespoons heavy cream or whole milk

1/2 teaspoon dried oregano 

Cooking spray to coat the muffin pans

Salt

Pepper

Preheat the oven to 375 degrees. Heat oil in a pan and add the chopped garlic. When the garlic starts to brown add the spinach and tomato. Saute for a few minutes. Add the oregano, salt and pepper and saute for another minute. In another bowl, slightly beat eggs with the heavy cream. Add salt and pepper to the eggs. Take the cooked spinach and tomato mixture off the stove and add half of the cheese. Mix well. Take a muffin pan and coat with the cooking spray. This helps the quiche come out cleanly. Put a spoonful of the spinach mixture in each muffin cup. Sprinkle some of the cheese on that. Pour 1/12  of the egg mixture on that. Bake for 15 minutes in the middle rack till the top is browned. To remove from the pan, run a knife through the side and the quiche comes out easily. Can be served hot or warm.