1. Preheat the Oven:
   • Preheat your oven to 180°C. Lightly grease a 12-cup muffin tin with butter or cooking spray.
2. Sauté the Onions:
   • In a small skillet over medium heat, sauté the chopped onion in a little bit of butter until it becomes translucent and soft (about 3-4 minutes). Set aside.
3. Prepare the Egg Mixture:
   • In a large mixing bowl, whisk together the eggs, Kefalos milk, and Kefalos cream until well combined. Season with salt and pepper.
4. Add the Fillings:
   • Stir in the sautéed onion, chopped spinach, and cherry tomatoes. Then, mix in the grated Kefalos Cheddar, Gouda, Parmesan, and crumbled Feta cheese.
5. Fill the Muffin Tin:
   • Pour the egg mixture evenly into the muffin tin cups, filling each about 3/4 full.
6. Bake:
   • Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the quiches are puffed up and golden brown around the edges. A toothpick inserted into the center should come out clean.
7. Cool and Serve:
   • Let the mini quiches cool in the tin for 5 minutes before carefully removing them. Serve warm or at room temperature.

Tips:

• These mini quiches are perfect for meal prepping! Store them in an airtight container in the fridge for up to 4 days.
• Feel free to add your favourite veggies or cooked bacon for extra flavour!
• The combination of Kefalos cheeses gives the quiches a deliciously creamy and savoury taste that’s hard to resist.

Enjoy these cheesy, crustless mini quiches that are bursting with Kefalos flavour! 🧀✨