Spinach Quiche Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
5 eggs (approx 1 cup beaten eggs)1/2 cup mushroom, sliced1 cup baby spinach, roughly choopedsoy milk, just a splash or so1/2 cup shredded cheese
Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes. Set Aside.
Place the spinach in the skillet that you used for the mushrooms. Add a little water, 1/4 cup should do it. Using medium heat, cook the spinach just until wilted, about 3-4 minutes.
Drain the excess water really well.
In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheeses and milk(if using) to the eggs. Mix well. Season to taste.
Divide evenly among the 12 muffin cups.
Bake for about 20 minutes, or until a knife, inserted in the center, comes out clean.
Leave in the pan for a few minutes or just until it's cool enough to handle.
Serving Size: Makes 12 individual cups
Place the spinach in the skillet that you used for the mushrooms. Add a little water, 1/4 cup should do it. Using medium heat, cook the spinach just until wilted, about 3-4 minutes.
Drain the excess water really well.
In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheeses and milk(if using) to the eggs. Mix well. Season to taste.
Divide evenly among the 12 muffin cups.
Bake for about 20 minutes, or until a knife, inserted in the center, comes out clean.
Leave in the pan for a few minutes or just until it's cool enough to handle.
Serving Size: Makes 12 individual cups
Nutritional Info Amount Per Serving
- Calories: 40.8
- Total Fat: 2.8 g
- Cholesterol: 77.8 mg
- Sodium: 46.5 mg
- Total Carbs: 0.5 g
- Dietary Fiber: 0.1 g
- Protein: 3.4 g
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