Spinach and Quinoa Breakfast Mini Quiche

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Spinach and Quinoa Breakfast Mini Quiche
1/3 cup uncooked quinoa
2/3 cup water
4-oz frozen chopped spinach, about 1 cup
6 eggs
1/4 tsp dried thyme leaves
2 pinches ground sage
1/4 tsp salt
1/16 tsp freshly ground black pepper
3 tbs finely minced scallion greens
1 3/4 oz Canadian bacon (3 slices or 1/3 cup chopped)
1 cup shredded Cheddar cheese
Preheat the oven to 350°. Have a 12-cup muffin tin on hand.
In a small saucepan with a lid, combine quinoa and water. Cover, bring to a boil, and reduce heat to a simmer.

Cook until water is mostly absorbed, 12 to 13 minutes. Remove from heat and leave covered for 3 to 4 min. Remove cover, fluff and let cool.
While the quinoa is cooking, place the frozen spinach in a small microwave-safe bowl and cook on high power just until thawed, 1 to 1 1/2 min.

Press down on the spinach with a spoon and pour off excess liquid. Spread spinach out in the bowl to speed cooling.
In a medium bowl, whisk the eggs. Add thyme, sage, salt, pepper, scallions, and whisk.

Mix in cooked quinoa, Canadian bacon, spinach, and cheese.
Grease 9 cups of a muffin tin very generously with baking spray or oil. Use a soup ladle or a large spoon to divide the mixture into the muffin cups, filling them to 1/8 inch below the top. Bake in the middle of the oven until quiches are set and slightly golden around edges, 18 to 20 min.

Remove from the oven and let them cool for 10 min in the pan. Run a knife around the edge of each muffin cup to loosen, then serve. Makes 9

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