Crustless mini quiches

Ingredients

• 1 onion, chopped
• 1 tbsp butter
• 150g spinach leaves, washed & torn
• 1 cup cheddar cheese, grated
• ¾ cup (180ml) milk
• 6 eggs

Instructions

1. Preheat the oven to 200°C.
2. Line a muffin tin with squares of silicone or parchment paper.
3. In a large saucepan, fry the onion in the butter for a few minutes until golden brown.
4. Add the spinach, turn down the heat and put a lid on the saucepan. Let the spinach wilt for 5 minutes. Take off the heat and let cool.
5. In the meantime, beat the eggs and milk together.
6. Place a tablespoon of spinach mixture and a heaped tablespoon of grated cheese in each prepared muffin case. Top with 2-3 tablespoons of the egg mixture and bake for 15-20 minutes, until set and browned on top.
7. You can keep these mini quiches in the freezer to pop into a lunchbox.