Easy Spinach Artichoke Quiche Cups

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  14.5 oz Artichoke Hearts, Canned, Drained
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  1 Spinach(142g)
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  5 Egg, Whole, Large(220g)
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  0.8 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.7 cup Whole Milk
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  0.5 cup Yellow Onion
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 Garlic(6g)
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  0.3 tsp 1/4 teaspoon salt
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  0.3 tsp 1/4 teaspoon pepper

Instructions

1. 1Preheat oven to 350°F and spray a 12-cup muffin tin with cooking spray.
2. 2Finely dice the onion and mince the garlic, then sauté both over medium heat for 2–3 minutes until softened and fragrant.
3. 3Drain and roughly chop the artichoke hearts, then add them to the pan with the spinach and cook over medium heat for 2–3 minutes, stirring occasionally, until the spinach is wilted.
4. 4In a large bowl, whisk together the eggs and whole milk until fully combined, then stir in the part-skim mozzarella, grated Parmesan, salt, pepper, and the cooked vegetable mixture until evenly distributed.
5. 5Divide the egg mixture evenly into the 12 prepared muffin cups, filling each about three-quarters full.
6. 6Bake at 350°F for 18–22 minutes until the eggs are set and a toothpick inserted in the center comes out clean, with internal temperature reaching 160°F.
7. 7Let cool in the pan for 3–5 minutes, then run a knife around the edges and gently remove each quiche cup.
8. 8Divide evenly into 3 airtight containers (4 cups per container) while still warm, then seal and refrigerate for up to 5 days or freeze for up to 3 months.