Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.
2 tablespoons extra-virgin olive oil
1 ½ cups finely diced red-skinned potatoes
1 cup diced red onion
¾ teaspoon salt, divided
8 large eggs
1 cup shredded smoked Cheddar cheese
½ cup low-fat milk
½ teaspoon ground black pepper
1 ½ cups chopped fresh spinach
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