Step 1

Heat oven to 350 degrees.

Step 2

Prepare a muffin tin with silicone liners, parchment paper liners or grease very well.  (I always use silicone liners and these cups pop right out.)

Step 3

Chop onion very small.

Step 4

Heat olive oil in a skillet and sauté onion until soft and golden.

Step 5

Add eggs, Farmer Cheese, salt and pepper to a food processor.  Process until smooth.

Step 6

Divide protein of choice, shredded cheese, spinach and onions among 16 lined muffin cups.  (I do this to make sure every mini quiche has an equal amount of deliciousness!)

Step 7

Fill each muffin tin with the egg and farmer cheese mixture.

Step 8

Bake for 15-20 minutes until the mini quiches are set, golden and firm to the touch.

Step 9

Store in an airtight container in the fridge for 3-4 days.