Spinach Tofu Quiche Cups

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Spinach Tofu Quiche Cups calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    1 Tbl Canola oil or Spray oil
    2 cups fresh or frozen Spinach chopped
    4 medium mushrooms chopped
    1 whole egg plus 5 egg whites
    6 oz Firm Tofu in small cubes
    2 oz Swiss Cheese in small cubes
    Black pepper to taste
    Two dashes Sriracha or other hot sauce


I like to wrap uncooked quiche cups in plastic wrap and freeze for later use. Cook in microwave for about 250 seconds on high.


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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.