Saturday, August 04, 2012

Spinach Quiche Cups


A friend of mine is a distributor of Demarle products (Silpat, Flexipan and Silform non-stick bakeware made of fiberglass and food grade silicone from France). This week she kindly lent me some of her wares so I could try them at home and learn how to use them, or sort of put them to the test.


One of the products I borrowed was her flexi-muffin tray. Since it is supposed to be non-stick, I thought the perfect dish to try would be my crustless spinach quiche cups (inspired by South Beach Diet's Vegetable Quiche Cups), my favorite breakfast treat when I am in the mood for a low-carb and gluten-free diet. I love these mini-quiches but when I bake them without using liners, it can be painful to clean up the pan afterwards. That's despite the claim that they are non-stick and that I even used some oil spray on them. So, I am really looking for a product that I can use for this recipe - one that will truly work and would also provide hassle-free cleaning. 

Wow, I am amazed at the result! One look at the photo above and you can already see that it was an astounding success. Look at these beautiful quiches, how they stand up so well, perfectly shaped, didn't look like half of them were left in the muffin pan (that usually happens before I used this wonderful product). I also tried baking raspberry muffins in the flexi-tray and they came out beautiful as well.

And, because it's truly non-stick I did not use any muffin liners nor did I ever need to grease the pan. How's that for convenience? However, if you don't have this pan, don't fret, either just use muffin liners or grease your muffin pan.
Here's the recipe for the spinach quiche which is truly a healthy low-carb and gluten-free breakfast. Try it!



 

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

Preheat the oven to 375F or 190C.

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. 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).


 
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. 

  
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.



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!

Sprinkle with a little more cheese on top, if desired. Mark enjoys them with rice on the side!

If you wish to print the recipe, there's a print-friendly icon at the end of the post. Click on the "remove images box" for easy and convenient printing.


If you like what you see and wish to receive updates on new recipes, feel free to subscribe or join our site or like us on Facebook. Thank you so much for dropping by! Happy eating!
Pin It!

156 comments:

  1. Thanks for the recipe! I am going to try it soon because it sure looks delicious!

    ReplyDelete
    Replies
    1. Thanks for dropping by! Hope you enjoy it!

      Delete
  2. This looks delicious and I'm anxious to make them for my family. Do you have a link to click to be able to print the recipe without the photos? Perhaps its right in front of me but I can't seem to locate one.
    Thank you!

    ReplyDelete
    Replies
    1. There is a print-friendly button at the end of the post. I finally managed to put one there. :-)

      Delete
    2. This comment has been removed by a blog administrator.

      Delete
  3. Do you know if these could be frozen? And if so, for how long?

    ReplyDelete
    Replies
    1. Yes you can freeze it. Probably for a month.

      Delete
    2. At what temperature and for how long would you reheat them in the oven?

      Delete
    3. I just reheat it at 350F. Since it's not big I think about 10 minutes should do it.

      Delete
  4. Hi Jeannie, thanks for dropping by! I haven't frozen them 'cause we always end up eating them all in 2-3 days. :-) But I think it can be frozen but am not exactly sure how long, I'd say it should be ok for 2 months since it's already cooked. I read that if it's uncooked then you can freeze it up to a month and that's how I came to it. Let me know please, thanks again!

    ReplyDelete
  5. Abby, this looks delicious! Will definitely try it, thanks for the recipe!

    ReplyDelete
  6. Hi Gigi, thanks for dropping by! Hope you like it! Let me know!

    ReplyDelete
  7. This looks delicious- any ideas for cutting out the cheese if you're watching calories?

    ReplyDelete
    Replies
    1. The only idea I know for now is to use a low-fat cheese. I don't know if cheese can be substituted with another ingredient, I haven't tried it. Sorry. But each muffin is single serve and quite filling, so even one muffin is sometimes enough for me. I use this when I go on a low-carb diet and the proteins and veggies help me not to get hungry for awhile. Hope this helps.

      Delete
    2. Nutritional Yeast tastes like cheese, its flakey and used as a garnish often. It can be found at health food stores. Probably healthier than adding real cheese

      Delete
    3. Opt for egg whites and just 1-2 eggs and use amellegro cheese; it's extremely low fat and when it's low fat it becomes stringy better. I would try half of that and use old cheddar cheese; the stronger the cheese the less that you need. I would try approx 6-8 egg whites (about 3/4- 1 cup)and 1-2 whole eggs

      Delete
    4. Low-fat cheese is a great option and really, 1 cup divided over 12 servings isn't terrible from a caloric standpoint. I'm sure you could omit the cheese too - it just wouldn't be quite as tasty. You could also add the cheese at the end, rather than mixing it in and sprinkle just a tiny bit on top of each - you'll get the flavor with less fat and less overall calories. If you use feta or good quality parmesan, it doesn't take much to get the flavor payoff.

      Delete
    5. I have used this basic recipe in most of my Demarle cooking classes and I have found that milk, instead of cream or half and half works well. It's just not quite as rich. I have also used lowfat and part skim cheeses. They work equally as well. For one of the "fitness" classes I taught, I also used just whites...and chopped tomato and peppers. They were a hit! And, like you discovered, the Demarle pan releases every bit of the quiche!

      Delete
    6. Thanks for the feedback and suggestion, Jane!

      Delete
    7. You can also use a mini-muffin pan instead, and cut the cooking time. By making the substitutions Jane listed above and making them mini, they should be around 35 - 40 calories a mini.

      Delete
  8. Made these this morning and added some basil, yummy!!

    ReplyDelete
    Replies
    1. Am glad you loved it! Basil sounds good for this. Will attempt that next time. Thanks for the tip and for coming by to give me a feedback. Truly, appreciate it. Have a great weekend!

      Delete
  9. I know you were going for gluten free, but I wonder how these would be with a Ritz cracker on the bottom. I think I'll have to try it.

    ReplyDelete
    Replies
    1. That sounds good! The added texture and flavor from the crackers would probably work well with it. Please let me know and thank you so much for stopping by!

      Delete
  10. I'm planning on bringing these to work tomorrow for Boss' Day but was wondeing if I could make them tonight or If I need to wake up early tomorrow and make them. Is it Easy to reheat in the microwave and them not dry out? Thanks so much!

    ReplyDelete
    Replies
    1. Hi Vanessa, I usually make them in the morning but I am not really pressed for time when I make them but if you set aside about an hour or so, I think it's possible to do it. The only thing that takes some time is the pre-cooking of the mushrooms but while doing so you can pre-heat the oven and prep the other ingredients so when the oven is ready, you're all set. Sometimes I pre-cook the mushrooms at night so it's easier the next day. Thanks for stopping by.

      Delete
  11. I was thinking of prepping and mixing the ingredients the night before and then pouring and cooking the cups in the morning. Any risks you can think of in doing that? I'm making these for Sunday brunch and would prefer to do most of the work the day before if possible. Great recipe - can't wait to taste these - the images are so appealing. Thanks!

    ReplyDelete
    Replies
    1. Hi there! I would worry about the raw eggs especially if mixed with the other ingredients and then left overnight. Even if they are placed in the fridge, it might still be risky. Perhaps you can try to just make it the day before - it will deflate a bit - but the taste won't change or perhaps be even better. In fact, I reheat them all the time using the oven 'cause we don't have a microwave and I never noticed much difference. With this, at least you can avoid the health risks. Thanks for stopping by and hope you enjoy the quiches!

      Delete
    2. I regularly mix crustless quiches the night before and pop in the oven the next morning. Never had any problem. Eggs from ethically raised (I.e. cage free with an appropriate diet), healthy chickens are rarely dangerous raw as long as the shell is intact. Not to mention you are baking them in a hot oven where they reach temperatures sufficient to kill any bacteria that may have grown in the relatively short period of time they were refrigerated open. Just my opinion and my experience. I usually make the big ones that take an hour to bake, and I'm not getting up 2 hours early for a quiche :-P

      Delete
  12. I'm looking for to trying this.

    ReplyDelete
    Replies
    1. Wonderful! I hope you like it. Thanks for stopping by!

      Delete
  13. These mini quiche look so good. I will to give them a try. I think it would be great to have some of these in the freezer. I am pinning this for sure!

    ReplyDelete
    Replies
    1. Thanks, Cynthia! We often have these mini-quiches for breakfast and they are great even after a re-heat. Thanks for stopping by!

      Delete
  14. My kind of food! These look wonderful!

    ReplyDelete
  15. I have done mini Quiche like these for years. I would freeze them and take them in the early morning hours for our breakfast at work. My family loved them.
    Some of my favorite mixture:
    Asparagus,onion, red peppers, Swiss cheese.
    Ham, cheddar cheese, fresh chives.
    Greek: Artichoke, feta cheese, finely chopped leeks or chives, and Gyro meat.
    Bacon, spinach, Swiss cheese.
    Broccoli, Italian cheese, onions, red pepper.
    My grand daughter use to love to make 36 mini Quiche and make their own favorites. I would have all the items chopped or cut up small and dishes of all different kind of ingredients that they could add into making mini quiches. They would bag each one in a freezer bag and take home for their freezer to be used for breakfast or lunch. When I am in MN, I make 24 and put in my son Freezer for his breakfast in the morning after I am gone. This is such a fun project with Grand children and also a great way to get them to enjoy a healthy breakfast in the morning. All you need to add is a slice of toast and glass of juice or coffee.

    ReplyDelete
    Replies
    1. Thanks Betty! Am sure our readers will find this very helpful and informative. Appreciate it! Thanks for stopping by. :-)

      Delete
  16. I'm going to try out this recipe tonight. How many servings does it make? Since there are only 4 eggs, I'm guessing you would eat 3-4 at a time?

    ReplyDelete
    Replies
    1. Hi Pamela, I sometimes use 5 eggs and it works well too. You can opt to fill the entire 12 cups in a muffin pan but the quiches would be smaller or fill only about 8-10 to make bigger quiches. Even if I opt to fill-up all 12 cups, for me 2 is more than enough for a serving 'cause it's quite filling. But it's entirely up to you. Hope that helps. Thanks for stopping by!

      Delete
  17. Thanks to Passione Per Cucina for sharing your photograph on my Facebook page. That's how I found you.

    ReplyDelete
    Replies
    1. Thanks for stopping by here! Glad to meet you! :-)

      Delete
  18. Hello there Abby, Bumped into ur beautiful site and wat a delightful place this is! I jus love these quiches... the mushroom on top is super cute! Am surely trying this out :) glad to find u :)

    ReplyDelete
    Replies
    1. Hi Nandita! So glad you came here! Hope you enjoy the site! Thanks.

      Delete
  19. Great Recipe! Ive never made quiche before & this has inspired me :)

    ReplyDelete
    Replies
    1. Thanks, Melody for stopping by! Glad that this recipe has inspired you. Hope you like it, it's pretty easy but yields a wonderful result.

      Delete
  20. Hi! I just wanted to let you know I am including this in a 35 Christmas party appetizers and drinks collection over at Mommy's Sweet Confessions. Thank you!

    ReplyDelete
    Replies
    1. Hi Lindsay! Wow, thank you! So kind of you to include me in that list. Will check it out!

      Delete
    2. Hello from London! I would also like to make these as appetizers. How long do I cook them for please?

      Delete
    3. The recipe above tells you how long to cook them for so depending on your oven temp/heating capacity - it's between 20-23 minutes.

      Delete
  21. Hello just came across your lovely site. I have a recipe that is similar to this one using spinach and feta cheese, I have been using for years as our Christmas morning breakfast. Your little quiche are beautiful and I bet are just as delicious. Gonna have to try these. I noticed you said you tried the silicon baking trays. I have just the cups and they are awesome and not to expensive. I bought them a while ago, but I see them everywhere now. Very budget friendly and I put them in my regular muffin pan just as you would paper liners. They clean up very easy. Thank you so much for the wonderful recipe and have a great day :)

    ReplyDelete
    Replies
    1. Thanks, Deana! Glad to meet you and thanks for stopping by here at Manila Spoon.

      Delete
  22. I love this recipe, I must try them soon. Thank you.

    ReplyDelete
    Replies
    1. Thanks, Cazzy! Welcome to Manila Spoon and thank you for joining our site. Hope you love this spinach quiche as much as we do!

      Delete
  23. These were just perfect. I used a 30 year old muffin tin and just buttered it. Thank you!

    ReplyDelete
    Replies
    1. How wonderful! Thanks for the feedback!

      Delete
  24. ... makin for breakfast tmrw morning. .thnk you. .these look beautiful and so yummy.

    ReplyDelete
    Replies
    1. Thanks, Angela! Hope you like it. Do let us know. :-)

      Delete
  25. I made these...soooo yummy. Had the with a tossed salad for main meal :)

    ReplyDelete
    Replies
    1. Thanks, Gail! I always appreciate a feedback and thanks for stopping by. A salad sounds great with it!

      Delete
  26. Can kale be used in place of spinach. .or should I make the trip to store. .curious n wanna try ASAP

    ReplyDelete
    Replies
    1. I can't see why not? I have seen other recipes substitute Kale for spinach and vice-versa. Perhaps when you try Kale you can let me know, I have only used Spinach 'cause I buy it every week so it's always available to me.

      Delete
    2. Yes you can but make sure you only use the leaves as the stems are kind of hard. I made this recipe with both Kale and spinach but instead of cooking them, I steamed them in the microwave (vegetables come out less watery). Hope yours come out as yummy as mine do.

      Delete
    3. Great suggestion and tip, Ines. Thank you so much.

      Delete
  27. I'm not sure if any one asked if egg beaters would work. I'm assuming it would work the same? I am trying to make this as healthy yet tasty as possible! thanks for the idea!

    ReplyDelete
    Replies
    1. I always just use "real" eggs but maybe it will work. I haven't tried egg beaters so I cannot guarantee for sure. I can't imagine why it won't work though. Perhaps you can let me know when you've tried it. Thanks for stopping by.

      Delete
  28. Any idea of the calorie count or nutrition content?

    ReplyDelete
    Replies
    1. Terribly sorry, I don't know exactly. :-(

      Delete
    2. I figured them out to be about 131 calories for a serving size of 2.

      Delete
  29. I changed it up a little. I made pie pastry cups for liners, I used half mozzarella and half sharp cheddar chesse, I didn't have half and half so I used 1/2 TBS each of skim milk and butter. They were absolutely D-LISH. Sorry, but I am sure the calorie count went way off the charts with the substitutions. Wink.

    ReplyDelete
    Replies
    1. Wow! Heather, your version sounds so yummy! I should try it. What matters is that you enjoyed it. Who cares about the calories, right? Wink, too. :-)

      Delete
  30. This looks beautiful and just perfect for lazy sunday mornings!

    ReplyDelete
    Replies
    1. Thanks, glad you stopped by! We love these mini-quiches and they're super easy to do!

      Delete
  31. They're in the oven now! I added some feta and a little salt, pepper and garlic... they smell ah-ma-zing!!

    ReplyDelete
    Replies
    1. Oh....that sounds really yummy! Thanks!

      Delete
  32. This looks really good, can't wait to try it!

    ReplyDelete
    Replies
    1. Thanks! Hope you like it as much as we do!

      Delete
  33. The recipe looks delicious! Just wanted to let you know that someone has stolen your images without crediting you and they are make the rounds on pinterest without a link to your blog :( the web site is excellent-eats(.com) if it is worth it to you to try and get them taken down.

    ReplyDelete
    Replies
    1. Thanks! I appreciate the information and thanks to your kind concern I have now put on watermarks on all the photos. I did not do this earlier because I was planning to change all the photos and never in my wildest dream did I imagine that this post would be as popular as it had become - hence prone to stealing. I checked out the site and you are correct. The good thing is at least she does not have the recipe itself. Perhaps I should inform the big sites who promoted this post to start using the watermarked ones. I just leave it with God for now to deal with the thief - that's what she is really 'cause there isn't much I can do right now - her bogus blog does not allow me to send her any message nor does it leave any trace as to who she is. Am not much of a techie. Thanks again for letting me know and hope you enjoy the quiches!

      Delete
  34. I'm so exited to try these! I just had two babies in a year and am now starting a low carb diet to get rid of all the excess weight, I'm so glad to find recipes to mix up the standard low carb diet!

    ReplyDelete
    Replies
    1. Wow! Congrats, Hannah! That's wonderful! I always have this when I do low-carb. Thanks for stopping by!

      Delete
  35. Thanks for the post! Was looking for a quick easy recipe, and they are in the oven now! I sauteed a small onion and finely diced red pepper and added, hopefully it doesn't make them too watery? I strained excess liquid, We will see! Thanks again!
    -Melissa <3

    ReplyDelete
    Replies
    1. Thanks, Melissa! I really hope that you enjoy this! It's a favorite breakfast here at Manila Spoon!

      Delete
  36. Do you think these would freeze well?

    ReplyDelete
    Replies
    1. I would think so. You can re-heat it in the oven or sometimes if you have a big toaster, you can use that, too.

      Delete
  37. This looks awesome! I'm not crazy about crusts so this is right up my alley. :) I'm going to make it in the morning for my prayer group. I think I'm going to add a few scallions just for a little kick. I wonder if adding diced tomatoes would be too much... hmmm. Maybe next time. :) Thanks for the recipe!

    ReplyDelete
    Replies
    1. Thanks for stopping by! I hope you like this and it's so versatile you can tweak it to your fancy! :-)

      Delete
  38. Sadly, it looks like another site is stealing your content, maybe related to the first site: http://www.recipesquickneasy.com/spinach-egg-cups/

    ReplyDelete
    Replies
    1. Thank you Jennifer for letting me know. Truly appreciate it. I have actually contacted the administrator for this blog and the post on their site links back to us now. This has been a big source of frustration for me but thanks to my readers like you who have been very sweet to let me know when they see my photos being passed around by other sites.

      Delete
  39. This is my best found recipe for the month!!!

    I can eat this everyday!

    Can I add malunggay?

    ReplyDelete
    Replies
    1. Thanks Jules. You can possibly replace the spinach with malunggay or perhaps combine both. Please let me know, I miss malunggay!

      Delete
  40. I love it, the cheese (I used keso de bola BTW) and the cream masked the mild bitter taste of malunggay.

    Next time I will use younger leaves instead and smother it with more cheese.

    Thanks again!

    ReplyDelete
    Replies
    1. That sounds good! Glad that the malunggay worked so well!

      Delete
  41. I am making them right now their in the oven as I type. They look awesome can't wait to try them :)

    ReplyDelete
    Replies
    1. Thanks for stopping by! Hope you enjoyed it!

      Delete
  42. Hi, Wondering if you could mix basil in there too and omit some spinach? Would it go together?

    ReplyDelete
    Replies
    1. I cannot see any reason why you can't do so. Please let us know once you've tried it Thanks!

      Delete
  43. I so love this recipe. Sometimes I make these twice a week...They are great for a late night snack...Every time I make them they are different but always great!

    ReplyDelete
    Replies
    1. Awww! Thanks, Larry! You probably eat it more than I do but glad you enjoy them! Wonderful as a healthy snack for sure.

      Delete
  44. I recently found you through Facebook! Love your recipes and photographs!

    ReplyDelete
    Replies
    1. Thanks, Anastasia! Glad you found us!

      Delete
  45. Made these today!! Very good! I added some bacon....and they were excellent!! Thanks!

    ReplyDelete
    Replies
    1. Thanks, glad you enjoyed it and adding bacon sounds fabulous!

      Delete
  46. Thanks for the recipe. I have made rounds of these with various flavors. Everything works. They are now a staple in my home. :)

    ReplyDelete
    Replies
    1. You're welcome, Michelle! I love the fact that it's such a versatile recipe. So glad you enjoyed it!

      Delete
  47. Hello,
    I just wanted to say that I found these on Pinterest but they link back to your website for the recipe, so it brought me here to enjoy these. We're having a big Easter family get together and going to try these out.

    Can't wait, thanks for the wonderful recipe and pics.

    Best wishes,
    Brenda

    ReplyDelete
  48. Thanks for stopping by Brenda! Glad you found us! Hope your family enjoy this as much as we do!

    ReplyDelete
  49. WOW I'M GOING TO REALLY BAKE THIS WONDERFUL HEALTHY DISH...ISN'T THE EGG YOLK FATTNEN..IF SO CAN I USE LESS THEN 5 EGGS...I'M SO TRYING TO LIVE A HEALTHY LIFE...I'M A DIABETIC AND I WANT TO DO RIGHT...THANKS FOR SHARING I WILL BE BACK HERE MORE OFTEN FOR SUCH GREAT HEALTHY MEALS

    ReplyDelete
    Replies
    1. Thanks for dropping by. Each quiche cup is a serving so don't worry too much about the eggs. It's quite filling so I often end up just eating 1 or 2 of these. Happy you found us.

      Delete
  50. I only found this post after googling it because a pin on pinterest linked to a site with your pictures (http://www.yummyfooddrink.com/post/44777714202/spinach-quiche-cups). I pinned your post instead of the other page.

    ReplyDelete
    Replies
    1. Thanks for stopping by! That's very kind of you. This has been going around on Pinterest but I appreciate you coming over here and using our blog instead. :-)

      Delete
    2. that address already have a backlink to the this page, i think there's nothing wrong with.

      Delete
  51. With the Demarle pans will the muffins stick or would I need to spray nonstick cooking spray? How are these pans different from other bakeware?

    ReplyDelete
    Replies
    1. No, they are non-stick already and does not need any extra grease, oil or non-stick-spray. That's the beauty of Demarle. It's flexible too (hence, called flexi-pans) so you can practically just push out the muffins and pop them out. That's the big difference - no mess and easy clean-up too - just use warm soapy water to clean it.... Thanks for the question.

      Delete
  52. Thank you for sharing this recipe - it was easy, delicious & healthy too (ticked all the boxes!). I made them today for a family gathering and they were a hit. After reading everyone's comments above, I did add in some basil, and made sure I buttered my regular muffin pan well. I'll definitely be making them again, that's for sure! Thanks again :-)

    ReplyDelete
    Replies
    1. So glad you enjoyed this recipe. Thanks for letting us know! :-)

      Delete
  53. Made your spinach quiche cups for Father's Day brunch and they were a hit! Everyone asked for the recipe. I'll definitely be making this again.

    ReplyDelete
    Replies
    1. Thanks, Leslie! So happy that all of you enjoyed it! That's wonderful! :-)

      Delete
  54. Hi...I can't wait to try these and also try variations. I'm new at cooking and look forward to making these . I have a question...if I add the peppers and onions , do I need to pre cook them or will they cook while in the oven?

    ReplyDelete
    Replies
    1. I would suggest pre-cooking them just like what I did with the mushrooms. I can imagine caramelized onions - that would be so fabulous!!! The peppers - perhaps it may not be necessary to cook them so it's good either way.

      Delete
  55. I'm always looking for low-carb options, so I appreciate this recipe. I'm about to make them right now!

    ReplyDelete
  56. I don't have silicone muffin pans. Has anyone made these in regular muffin pans? I would, of course use cooking spray first, but I wonder if they came out the same?

    ReplyDelete
    Replies
    1. Definitely grease the regular muffin tins first. Based on my experience, it won't be as tall as the ones on the photo because regular muffin pans aren't as deep as the silicone ones usually. They will just look slightly smaller but it would be the same fantastic taste!

      Delete
  57. ThanX for the great recipe....however one little change for me... was using light Greek Yogurt instead of the Double cream. They turned out YUMMY.

    ReplyDelete
    Replies
    1. That sounds so yummy, Greg! Perhaps I should try it, too. Thanks for letting us know. :-)

      Delete
  58. I made it I put in extra veg like Asparagus and I used light mozzarella cheese as I'm on the diet it was great.Thanks

    ReplyDelete
    Replies
    1. So happy you enjoyed it. It is such an easy but flavorful recipe.

      Delete
  59. I am looking forward to giving this a try! Thanks for sharing

    ReplyDelete
    Replies
    1. You're welcome, hope you enjoy these. :-)

      Delete
  60. I loved the idea! I will be making this for dinner :-) Yummy! Thanks for sharing!

    ReplyDelete
    Replies
    1. Hope you enjoy these Sofia and thanks for stopping by.

      Delete
  61. I love, love, love quiche! These look delish and I love how they're individual serving sizes. Pinned for later! Thanks for sharing!

    ReplyDelete
  62. I just made these and I must tell you they are wonderful. Can't wait to try different variations. Thank you.

    ReplyDelete
    Replies
    1. Thanks for the feedback. This recipe is so versatile that the possibilities are endless.

      Delete
  63. i made a dozen today and everyone enjoyed them, including our youngest who is not too fond of eggs =) thank you for sharing this recipe!

    ReplyDelete
    Replies
    1. Thanks for stopping by and sharing your feedback with us Carla. Appreciate it and please enjoy this always.

      Delete
  64. so going to add bacon to this yum, yum

    ReplyDelete
    Replies
    1. Bacon makes everything better! Please enjoy!

      Delete
  65. I added ground beef cooked in minced garlic. Very yummy!

    ReplyDelete
    Replies
    1. That sounds delicious! Thanks for the tip!

      Delete
  66. okay the first try was good except they stuck to the muffin liners lol...got better when they were cold and the liners came off easier, microwave to reheat was wonderful, I ordered a silicone sprayed muffin tin made in the good old USA, trying that tonight for my second batch and thanks for the recipe btw bought sausage and ham to try with that of course along with shrooms and spinach, me daughter doesn't care for shrooms so gonna make her some without :) but we love them thanks again and praying for family and friends in the Philippines that have been affected by the typhoon

    ReplyDelete
    Replies
    1. Thank you for you kind prayers and so glad you enjoyed the recipe.

      Delete
  67. I just made thee today. they are great, but i should have added some milk or cream they are a little dry. what would anyone recommend putting on it, like a sauce wise. i am not sure what would go with this sort of recipe. i tried salsa but it didnt really go with it. any suggestions???? thanks!

    ReplyDelete
    Replies
    1. I do suggest adding some cream or milk in the recipe for those who prefer that. I always have this with some fresh tomatoes and I am Asian so we have this with rice. :-D

      Delete
  68. Looks like a great toddler food, too! But I need to make it dairy-free. Anyone tried it with Almond Milk? And/or Daiya (dairy/soy free cheese)?

    ReplyDelete
    Replies
    1. I haven't tried it dairy-free. Worth a try making it with a dairy-free cheese. If you do, please let us know how it works out. Thanks.

      Delete
  69. The quiche cups are very good! Used asparagus and spinach and didn't change the recipe at all. I always use "If You Care" brand large baking cups which are a product of Sweden but can be purchased on Amazon. You will never have anything stick to them, including these crustless quiches. I make SCD muffins, which are sticky, and even they pop right out. They are a great alternative to the flexible mats (silpat, etc) and feel like parchment paper.

    ReplyDelete
    Replies
    1. So glad you enjoyed them, Sue. The addition of asparagus is perfect as I love this quiche cups with it, too. Thanks for the suggestion, too.

      Delete
  70. I just made this quiche cups they are delicious and healthy thank you for sharing.
    Katherine:)

    ReplyDelete
    Replies
    1. So glad you enjoyed them Katherine! Hope you can try some other recipes, too.

      Delete
  71. This look so good :)

    i make a variation by wrapping the cup in ham, but i want to try this,,,yum!

    ReplyDelete
  72. These as i am typing are in my oven... Ihad leftover spin from din last night and i needed to use my mushrooms they were about to go bad... I have some green onions I had growing so i threw them in.... My neighbor has chickens so I have about 5 dozen eggs to figure out what to do with so this recipe was perfect... I'm drooling over the smell lol. Thanks for the great recipe

    ReplyDelete
  73. This so perfect for Brunch!!! Thank you for this recipe:)

    ReplyDelete
  74. baking now!!!! Hopefully they taste as good as they smell

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...