Mini Crustless Quiche

454 gm or 1lb of lean ground beef
2 cups or less of grated cheddar cheese, or your choice
1/3 cup of grated parmesan reggiano cheese
1/2 onion chopped small
3 cloves of garlic, minced
10-15 cherry tomatoes
1/4 cup of chives or green onions
salt, pepper, hot pepper flakes to taste
1 cup ricotta cheese
big hand full of raw spinach, chopped small

Brown beef, drain any fat. Add onions, garlic and seasonings. Remove from heat. Add quartered cherry tomatoes, spinach and green onions to your desired amount. Fill the sprayed muffin tin with about 1 heaping tablespoon (soup spoon) of the meat/veg mixture. Put a tiny pinch of fresh grated parmesan in each tin (it's strong). Put a larger pinch of cheddar cheese into and over the meat mixture.

Scrammble eggs and add ricotta and mix. Add more seasoning to egg mixture. Put just less than 1/4 cup of egg mixture over/into each tin. Top with one more pinch of grated cheddar and 2-3 sliced cherry tomatoes.

Cook at 350 for 20-22 minutes. Let cool 5-10 min. Remove with a rubber spatula, separating sides first then scooping out. Let cool completely on a plate before refrigerating.

Serving Size: Makes 22-24 cupcake sized quiches

Number of Servings: 23

Recipe submitted by SparkPeople user JUNESGR8.