Being over quarantine is a great excuse for a best friend brunch. My finicky friend required me to do some menu tweaking. What I came up with was a simple, healthy brunch that we both enjoyed. Mini-crustless spinach and feta quiche with a side greek salad.

Ingredients for quiche:

• 6 whole eggs
• 1 Tablespoon of butter
• 3 cups fresh chopped spinach
• 1 Tablespoons of EVOO
• 3/4 cup of feta cheese

Scramble eggs well (I use my Kitchen Aid on high to incorporate air, making eggs light and fluffy). In saute pan melt butter and add spinach, saute for about 4 minutes. Using a paper towel grease cupcake pan with EVOO. Add equal amounts of spinach to each tin, followed by adding equal amounts of egg to each tin and then top off with equal amounts of feta. Bake at 350 for about 20 minutes (you can check doneness by sticking quiches with a toothpick, which should come out clean when removed).