spinach and cheese baby quiches

Spinach and cheese baby quiches~ (n) low carbohydrate and no utensils required!

Yum… I love making these. Mainly, because they reheat nicely and you don’t have to dirty any dishes to eat them. No dishes is always a plus.

Unfortunately, you do have to dirty a few dishes to make them.  If you are an “eye it” measure-r, make that one less dish. Sometimes I get lazy and don’t want to wash my measuring spoons. So, I eyeball it.


Measuring spoons are lame to wash… no matter what, you always end up washing more than you actually used.I went on a hiatus last week. Ever taken one of those? I realized at 5:30pm, that I never went online that day. Whoops.

I wasn’t laying around eating bon bons though… I was out of bon bons and busy. I was so busy, I couldn’t even tweet about how busy I was. Sometimes you just gotta take hiatuses  get the “good stuff ” done. Like tea parties while my kids are still little and want to hang out with me. And walks with my dog who’s 15 1/2. And finally organizing my recipe binder and making a detailed list of recipes and domestic tips I want to share here for this month and next month. And, taking the time for developing some new friendships I have made recently.  Weeding out the garden boxes for some fall planting… planning camping trips once it cools of a bit…doing a bit of coursework for a uncharted path in my life- in which I have only told a handful of people.  I just needed to take a couple days off. I got a lot done in my hiatus.

 

For now, food!

Mmm, raw quiches.

Just kidding.

These are similar to my broccoli quiches, except with spinach.

Mmm, cooked quiches…

spinach and cheese baby quiches
Ingredients
  • 1 can evaporated milk, 12oz
  • 2 tablespoons flour
  • 1 1/2 cups spinach, (frozen type, thawed and drained)
  • 3 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon chives
  • 1/4 teaspoon garlic
  • 1 1/2 cups shredded cheddar cheese
Instructions
  1. In a bowl, combine the milk, eggs, flour .
  2. Add the spinach and seasonings, and finally the cheese.
  3. Pour into greased mini muffin tin and bake in a preheated 375 oven for 15-18 minutes.
  4. Serve warm with a nice salad for a light lunch, or with buttered toast for a tasty breakfast.

 

 

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