- 1/2 cup 2% organic milk
- 1/2 cup your favorite salsa. I used Rick Bayless’s Frontera Pumpkin Chipotle Salsa that I got at World Market.
- 7 large eggs
- About 2 cups of baby organic spinach leaves
Equipment that I used to make this
- Small mini quiche pan
- Muffin pan with silicone liners.
Grease the silicone liners with canola oil spray and then line the silicone muffin cups and the small mini quiche pan with a couple leaves of baby spinach.
The eggs milk and salsa and then pour over the spinach leaves.
I baked mine for 20 minutes in my convection oven at 375 degrees and they were done perfectly and tested clear with a toothpick at that.
During the last 5 minutes of baking they really poofed up and finished cooking nicely.
You can make as many of these as you want, and you can vary the ingredients with almond milk or soy milk, but I can’t guarantee with the outcome would be like because I tested this recipe with 2% organic cow’s milk.
Feel free to vary the salsa to anything you like or you can make your own salsa to add to this as well.
Add-ins are purple onion, red pepper diced finely and black olives chopped as well as adding in cooked chicken or even shrimp with garlic.
I made enough for me to have one of these little things in the morning and it’s great because for busy folks, you can take one of these with you.
The beauty of silicone liners are:
- You can make as many or as few as you want
- The silicone withstands the freezer and it also is microwavable.
- Nothing sticks to it ever.
I hope you enjoy this recipe and if you make it please write me and let me know how you liked it. That’s holds true for any of my recipes on the site.
Have a delicious evening!
Saturday November 18th 2017.
Recipe created by Paulette Motzko.
Photography and Digital Photo Arts by Paulette Motzko.
Copyright November 2017.
Recipe in progress.
This is the larger “Personal Pan Quiche” that was baked in a special mini quiche pan that was my sweet mother’s.