Spinach Tofu Quiche Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tbl Canola oil or Spray oil2 cups fresh or frozen Spinach chopped4 medium mushrooms chopped1 whole egg plus 5 egg whites 6 oz Firm Tofu in small cubes2 oz Swiss Cheese in small cubesBlack pepper to tasteTwo dashes Sriracha or other hot sauce
1. Prepare muffin tin or 8 ramikins with cooking spray or brushed on canola oil.
2. Cook Chopped Spinach and mushrooms in boiling water 10 minutes and drain.
3. Meanwhile, In large bowl separate 5 eggs for whites.
Then add one whole egg and wisk.
4. Cut Tofu and cheese into small cubes and add to eggs.
5. When Spinach is ready, drain and cool befor adding to egg mixture.
6. Add Freshly ground Black Pepper and a dash of hot sauce if you like.
7. Bake fifteen minutes at 350 degrees or Microwave individual ramikins for 200 seconds on high.
Serving Size: Makes eight Ramikins or cupcake size servings.
Number of Servings: 8
Recipe submitted by SparkPeople user FITSUNE.
2. Cook Chopped Spinach and mushrooms in boiling water 10 minutes and drain.
3. Meanwhile, In large bowl separate 5 eggs for whites.
Then add one whole egg and wisk.
4. Cut Tofu and cheese into small cubes and add to eggs.
5. When Spinach is ready, drain and cool befor adding to egg mixture.
6. Add Freshly ground Black Pepper and a dash of hot sauce if you like.
7. Bake fifteen minutes at 350 degrees or Microwave individual ramikins for 200 seconds on high.
Serving Size: Makes eight Ramikins or cupcake size servings.
Number of Servings: 8
Recipe submitted by SparkPeople user FITSUNE.
Nutritional Info Amount Per Serving
- Calories: 81.5
- Total Fat: 6.2 g
- Cholesterol: 29.6 mg
- Sodium: 74.4 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.7 g
- Protein: 9.6 g
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