This is a meal my partner loves to have on a weeknight!

Preheat your oven to 375°F (190°C).

Lightly grease four individual-sized foil pans with olive oil.

In a medium skillet, heat olive oil over medium heat. Add diced onion and red bell pepper, and sauté until softened, about 5 minutes.

Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set aside.

In a large bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.

Divide the sautéed vegetables evenly among the prepared foil pans.

Pour the egg mixture over the vegetables in each pan, filling them about three-quarters full.

Sprinkle shredded cheddar cheese on top of each quiche.

Place the foil pans on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the quiches are set and the tops are golden brown.

Allow to cool slightly before serving.

For a meatier version, add cooked and crumbled bacon or sausage to the vegetable mix. If you have picky eaters, consider using milder vegetables like zucchini or mushrooms. You can also switch up the cheese—try feta or Swiss for a different flavor profile. These quiches can be made ahead of time and stored in the refrigerator for up to three days, making them perfect for meal prep.