Cranberry Spinach Crustless Mini Quiche

I made up a quiche today to take to a baby shower, and it was so yummy. I actually adapted it from a recipe for Crustless Carrot Mini Quiche. I made the carrot variety, the spinach and cranberry and also a zucchini quiche that Kynzie really enjoyed. Here is the Cranberry Spinach recipe...

1-1.5 cups fresh cranberries, shredded (or chopped or what ever)
4 cups fresh spinach, chopped
3 green onions, sliced
(some chopped fresh mushrooms might be good, but we didn't have any)
1-2 Tablespoons butter or olive oil
1-2 cloves garlic (to your taste), minced
salt & pepper to taste (I skipped the salt & pepper by mistake and didn't miss it)
.5-1 teaspoon cinnamon
1-2 Tablespoons brown sugar, optional
6 eggs, beaten
1.5-2 cups shredded cheese (I used a cup each of mozzarella and cheddar)
2/3 cup yellow cornmeal

Preheat oven to 325 degrees F. Melt the butter, or warm the oil, in a medium to large skillet on medium heat. Add garlic and green onions and saute but do not brown. Lower heat and add spinach. Allow to wilt slightly. Stir in shredded cranberries until mixed well and warm. Remove from heat. In a medium mixing bowl, lightly whisk eggs. Stir in cheese, cinnamon, salt, pepper, brown sugar and cornmeal until mixed, and gently fold in the spinach mixture. Scoop by tablespoonfuls into 'greased' mini muffin tins or mini muffin papers if you prefer. Bake at 325 degrees F for 15 - 17 minutes. Remove from over and allow to set for two minutes before removing from pan. Best served warm.

Delainey and I like these best. I think I mentioned in another blog that if I could figure out how to get cranberries into all my recipes, I would. So, this morning as I was staring into the fridge trying to come up with ingredients to make different varieties of quiche, cranberries came to mind. I am just surprised it took me this long!

Kynzie liked the zucchini quiches best. Instead of spinach and cranberries, I shredded 2 medium zukes (skin on), used one less egg, 1.4 tsp of nutmeg instead of cinnamon, and only 1/2 cup cornmeal. These were the most moist of the three kinds, and Kynzie said that is what she liked best. She actually said because they were softer, I think. I thought they were a little bland.

The carrot quiches were the driest of the three, and we had the most leftovers of these. Here is the link to that original recipe, which I do intend to tweak next time.