Crustless mini-quiches with spinach & marjoram – or anything you fancy

Ingredients:1 cup (packed) spinach (perpetual or Malabar spinach, silverbeet, kale, or Warrigal greens* from the garden), stems finely chopped, leaves shredded, 2 Tbsp oil, 2 cloves garlic, 5 or 6 eggs, 1/2 cup feta cheese crumbled (or use goat’s cheese, blue cheese or grated hard cheese), 1 medium tomato (or other addition, like, broccoli, sweetcorn, mushrooms, capsicum, red onion, 1/2 cup (or more) milk, buttermilk or cream, 1 Tbsp fresh marjoram or oregano, cooking spray to coat the muffin pans (they do need to be well greased), salt, pepper.

1. Preheat the oven to 180C.
2. Heat oil in a pan and add the chopped garlic. When the garlic starts to brown add the onion (if using), the spinach and tomato (or other veg). Saute for a few minutes. Add the marjoram or oregano, salt and pepper (to taste) and saute for another minute.
3. In another bowl (or measuring jug, for easy pouring) slightly beat eggs with the milk. Add a little more salt and pepper to the eggs.
4. Take the cooked spinach/kale/veg mixture off the stove.
5. Take a muffin pan (12 holes, or 2 sixes) and coat with the cooking spray. This helps the quiches come out cleanly.
6. Put a spoonful or 2 of the veg mixture in each muffin cup. Sprinkle 1/12  of the cheese in each cup. Then pour 1/12 of the egg mixture on that.
7. Bake for 15-25 minutes in the middle rack till the top is browned.
8. To remove from the pan, run a knife through the side and the quiche comes out easily. Can be served hot, warm or cold. Great for the lunch box.
   For a super quick (and healthier) version, don’t do any frying. Just chop everything finely, distribute into the well-greased muffin cups, pour on egg mixture and bake. Voila!Crustless mini quiches with spinach and marjoram from the garden 

   *Warrigal greens need to be blanched before use. Just drop in boiling water for a minute or 2, drain, rinse with cold water, then chop up and and to the mix.