Spinach Quiche Cups #vegetables #healthy

Totally without gluten and low-carb is this sound and scrumptious SPINACH QUICHE CUPS that everybody raves about. You can change the formula to include your preferred vegetables!

A companion of mine is a wholesaler of Demarle items (Silpat, Flexipan and Silform non-stick bakeware made of fiberglass and nourishment grade silicone from France). This week she mercifully loaned me a portion of her products so I could attempt them at home and figure out how to utilize them, or kind of put them under a magnifying glass.

One of the items I acquired was her flexi-biscuit plate. Since it should be non-stick, I figured the ideal dish to attempt would be my crustless spinach quiche cups (enlivened by South Beach Diet's Vegetable Quiche Cups), my preferred breakfast treat when I am in the state of mind for a low-carb and without gluten diet. I love these smaller than usual quiches however when I heat them without utilizing liners, it very well may be excruciating to tidy up the dish a short time later. That is regardless of the case that they are non-stick and that I even utilized some oil shower on them. Along these lines, I am truly searching for an item that I can use for this formula – one that will really work and would likewise give bother free cleaning.

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Ingredients

• A little olive oil (for cooking the mushrooms)
• 1 (10 oz) package fresh spinach (I used the baby ones) — about 284 grams
• 4 eggs (if the yolks are quite small I use 5 eggs)
• 1 cup shredded cheese of your choice (I use mozzarella or the Italian Blend)
• 1 (8 oz package) mini-bella mushrooms, chopped
• 1-2 Tbsp, heavy cream or half-and-half (optional)
• Salt and Pepper, to taste
• *Variation – If you don’t fancy mushrooms, try asparagus or bell peppers with the spinach. Also, add some onions to the mix. I add some when I do not use mushrooms.

Procedure

1. Preheat the oven to 375F or 190C.
2. Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes. Set Aside.
3. 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. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead).
4. In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheeses and cream (if using) to the eggs. Mix well. Season to taste.
5. Divide evenly among the 12 muffin cups. The muffin tray was slightly bigger than usual so I only filled about 10 cups.
6. Bake for about 20-23 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean.
7. Leave in the pan for a few minutes or just until it’s cool enough to handle. It was so easy to remove them from the pan! They practically pop-out!
8. Sprinkle with a little more cheese on top, if desired. Mark enjoys them with rice on the side!

For more detail : bit.ly/3a4UPqC

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