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–+ servings

Spinach Quiche Cups

Completely gluten-free and low-carb is this healthy and delicious SPINACH QUICHE CUPS that everyone raves about. You can tweak the recipe to add your favorite vegetables!
4.28 from 73 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 cups
Calories 84 kcal

Ingredients
 

  • 1 tbsp or a little olive oil, (for cooking the mushrooms)
  • 8 oz package mini-bella mushrooms, chopped
  • ¼ cup water
  • 10 oz package fresh spinach, (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 tbsp (up to 2 tbsp) heavy cream or half-and-half (optional)
  • salt and pepper, to taste

Instructions
 

  • 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. Pour in the water. 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 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.
  • 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. Hubby enjoys them with rice on the side!

Notes

*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.
To prevent the quiche cups from sticking to the muffin tin, either use a liner or a reliable non-stick muffin pan or grease the pan well.

Nutrition

Serving: 12gCalories: 84kcalCarbohydrates: 2gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 65mgSodium: 103mgPotassium: 221mgFiber: 1gSugar: 1gVitamin A: 2407IUVitamin C: 7mgCalcium: 100mgIron: 1mg
Keyword breakfast egg muffin cups, crustless quiche cups, gluten free spinach quiche, keto quiche cups, low carb spinach quiche, spinach quiche cups
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