So, I recently saw this post from Manila Spoon for Spinach Quiche Cups. They looked so good and she pointed out that they are a great low-carb and gluten free dish. I love quiche, but don't really like the crust, so when I saw this version with no crust, I couldn't wait to try it. Also, I loved the idea that these were miniatures. They would cook faster, make perfect single serve portions and make it easy to store for later.
So, as I usually do, I pulled up her recipe and changed it up a bit to pack it a little more veggies and a couple cheese varieties.
Preheat oven to 375 degrees.
8 ounces sliced mushrooms
1 9 ounce bag spinach
1/2 cup shredded mozzarella cheese
1/4 cup goat cheese
2 diced Campari tomatoes
First, saute the mushrooms in olive oil and set aside. Next, add a little more oil to pan and wilt spinach. It may seem like a lot, but it really gets small when you cook it down. If you are a spinach lover, you might want to add 1 1/2 bags.
While the spinach is cooking, whisk the eggs. Add mushrooms and spinach to eggs, then add cheeses, tomatoes and garlic salt and pepper to taste.
Bake at 375 for 25 minutes or until an inserted fork comes out clean.
Thanks so much, Manilla Spoon for introducing me to this easy to make and healthy breakfast. Feel free to pin and share! And like us on Facebook for more posts or subscribe to our blog in the right sidebar!
Oh, and P.S. - If you have a dog, like I do...don't put those silicone cupcake pans within a dog's reach, especially when they have remnants of the quiche inside. Apparently, silicone is an ideal chew toy. :) I'm now down to ONE silicone cupcake pan!