Spinach Quiche MuffinSeptember 1, 2014
My sister-in-law, Carmel Bank, was having trouble getting her finicky toddlers to eat until she cleverly figured out that anything can be disguised in the playful muffin. Muffinmania ensued and her blog, Muffin Mama, was born!
One of the world’s healthiest vegetables, spinach is native to ancient Persia and travelled east to China via Nepal by the 7th century. It reached Europe in the 11th century, when the Arabs who invaded Spain brought it with them. Spinach was referred to as the “prince of vegetables” by agriculturist Ibn al-Awwam, who wrote a handbook on agriculture in 12th century Seville. His book is the most important medieval work on agriculture in any language, and was translated into Spanish and French in the 19th century.
1 tablespoon olive oil
¼ cup onion, diced
1 clove garlic, minced
6 ounces baby spinach
1 tablespoon dill, chopped
6 large eggs
¾ cup crumbled feta cheese
salt and pepper
Heat oven to 350° F. Butter or spray 12 muffin tins.
Heat the olive oil in a skillet, add the onion and cook until translucent. Add the garlic and cook for one minute. Add the chopped spinach and cook until it completely wilts. Stir in the dill and season to taste with salt and pepper. You should end up with about 1 cup. Place the mixture in a strainer and squeeze out all the moisture by pressing it with the back of a spoon. Make sure to remove as much water as you can!
Whisk the eggs in a large bowl and add the cheese and spinach mixture. Spoon the mixture into the prepared cupcake molds until ¾ full and bake for 25-30 minutes. Let cool slightly before unmolding. Serve warm or at room temperature.