Crustless spinach mushroom quiche cups

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 65.9
  • Total Fat: 5.1 g
  • Cholesterol: 76.8 mg
  • Sodium: 94.5 mg
  • Total Carbs: 0.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 4.6 g

View full nutritional breakdown of Crustless spinach mushroom quiche cups calories by ingredient


Low carb spinach quiche cups. Low carb spinach quiche cups.
Number of Servings: 12


    A little olive oil (for cooking the mushrooms)
    1 (10 oz) package fresh spinach (I used the baby ones)
    5 eggs
    1 cup shredded mozzarella cheese
    1 (8 oz package) mini-bella mushrooms, chopped
    2 Tbsp, heavy cream or half-and-half (optional)
    Salt and Pepper, to taste


Preheat the oven to 375F.
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 a deep pan or 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 mins. Drain the excess water really well (especially if you decide to use frozen spinach instead).In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheese and cream (if using) to the eggs. Mix well. Season with salt and pepper to taste.
Divide evenly among the 12 muffin cups. The muffin tray was slightly bigger than usual so I only filled about 10 cups.
Bake for about 20-23 minutes, or until it's well set and a tester/toothpick inserted in the center comes out clean.

Serving Size: 1 quiche cups

Number of Servings: 12

Recipe submitted by SparkPeople user MANDALIN04.