Gruyère Mini Quiches

 INGREDIENTS 

• 1½ T. extra-virgin olive oil
• 2 cups chopped sweet onion
• 3 T. water
• 12 large eggs
• 2 ½ cups part-skim ricotta cheese
• 2 cups finely shredded Gruyère cheese
• ½ cup pitted oil-cured olives, finely chopped
• 5 cloves garlic, finely chopped
• 1 t. anchovy paste or 3 anchovy fillets, finely chopped
• ¾ t. ground pepper
• 1 ¾ pounds spinach, coarsely chopped 

DIRECTIONS 

1. Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool for 5 minutes.
2. Meanwhile, preheat oven to 350°F 
3. Generously coat 24 (½-cup) muffin cups with cooking spray. (Alternatively, line muffin cups with parchment-paper liners.)
4. Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
5. In batches, finely chop greens in a food processor. Mix into the egg mixture to combine. Divide the mixture among the prepared muffin cups Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board. Serve warm or at room temperature. Let cool completely before refrigerating for up to 3 days or freezing for up to 3 months.

Tip: To make ahead, Refrigerate for up to 3 days or freeze for up to 3 months

Recipe Author: Eating Well