Single-Serving Spinach Quiche

I don't know about you, but I love the taste of a good quiche. I make them with the usual pie crust, eggs, cheese, and all of the other tasty ingredients that go into it. I had such a taste for one that I started getting what was needed to make one. As I was looking, I realized I had no pie crust available or the ingredients to make it. So instead, I made my own quick single-serving quiche using a tortilla as a shell.

I also decided to make it even healthier. For the full-size quiche, I used 2 parts half-and-half and 1 part skim milk instead of all heavy cream like I normally did. For the mini one, I took it a step further and did half skim milk, half half-and-half. It required a bit more baking time (perhaps because it was thinner?), but still tasted good and had just enough richness while still being light.

Ingredients:

• 1 fajita size whole wheat tortilla
• 1/3 package frozen, chopped spinach
• 1 tablespoon finely minced onion
• 1/2 tablespoon butter
• Salt and pepper
• Pinch of ground nutmeg
• 1 egg
• 1/4 cup half-and-half
• 1/4 cup skim milk
• Handful of shredded Swiss cheese

Preheat your oven to 37 degrees F. Place the tortilla in a 2-cup, round, oven-safe dish. I used a 2-cup Pyrex storage container, lining it around the bottom and sides like a pie crust. You will need to fold the sides in a few places.

Chop the frozen spinach up into 1/2 inch pieces. Melt the butter in a frying pan and saute the onions for about 1 minute. Add the spinach and cook over medium to medium-high heat for about 5 minutes or until most of the water has evaporated. Season with salt, pepper and a small bit of nutmeg and taste.

Beat the egg in a small bowl and add the milk and half-and-half. Whisk in the spinach and onion. Pour the egg mixture into the tortilla-lined dish and top with Swiss cheese. Bake for 30-35 minutes or until quiche is puffed up and set.

Enjoy!!