Crustless Spinach and Broccoli Quiche

I was at a friends baby shower recently and my taste buds fell in lust with the mini-muffin-pan quiches the hostesses served. Not only were they cute as heck, but delicious to boot. It was then that I realized I'd never attempted to make a quiche myself. Well, that just had to be remedied!

Here is a recipe that is simple, quick, and yumz. You don't even have to make a pie crust.
You'll need:

1 Tbs. Vegetable oil
1/2 small onion (I chopped up a few slices from a large white)
1 10 oz. pkg of frozen spinach thawed and drained
OR 8 cups fresh spinach, chopped
Florets of half a head of broccoli, chopped or broken
5 eggs
3 cups shredded cheese (like sharp cheddar, swiss, ricotta, feta or mozzarella)
1/4 tsp. salt
1/8 tsp. black pepper

Preheat oven to 350°
Lightly grease 9″ pie pan or muffin tin
Heat oil in a large skillet or wok over medium-high heat.
Add chopped onions and cook until soft.
Stir in spinach and broccoli. Cook until excess moisture has evaporated.
In a large bowl, beat the eggs, then combine the cheese, salt and pepper.
Add the spinach mixture and stir.
Scoop into pan.
Bake in preheated oven until eggs have set, aprox. 30 – 35 minutes.
Cool 10 minutes before serving.
Refrigerate leftovers.

Notes:
The great thing about quiche is that you can mix it up and have fun with it. I know some people who like ham or bacon in their quiche. I'm going to keep experimenting with different cheeses and vegetables like zucchini, garlic and green pepper. I've also got some great crust recipes lined up; one is a pâte brisée and the other is whole wheat.

If you think that sounds yummy, check out this recipe I found on the Savory Notebook that has you roll out pieces of bread and press them into the bottoms of muffin tins to form the crust. Great idea!