Muffin Tin Quiches

Directions

1. Preheat oven to 325 degrees F. Coat a 12-cup standard muffin tin with olive oil. Heat olive oil in a large skillet over medium heat. Add potatoes, onions, salt &, pepper and cook, stirring, until the potatoes are soft and cooked through. Turn off the heat and add balsamic to deglaze the pan. Allow to cool slightly.
2. In a large bowl, whisk eggs, cheese, milk, salt, and pepper to taste. Stir in the spinach and the potato mixture. Ladle quiche mixture among the prepared muffin cups.
3. Bake until firm to the touch, about 25 minutes. Let stand for 5 minutes before removing it from the tin. You can make these ahead and individually wrap them in plastic for up to 3 days in the refrigerator or freeze them for up to 1 month. To reheat, remove plastic, wrap in a paper towel, and microwave on high for 30-60 seconds.