SPINACH-MUSHROOM CRUST-LESS QUICHE CUPS

 

SPINACH-MUSHROOM CRUST-LESS QUICHE CUPS

Starchy Carb-Free and On The Go Protein

 

Serves 6-8

 

1 tablespoon extra virgin olive oil

2 cups sliced button mushrooms

1 yellow onion. diced

1 package (10 ounces) fresh spinach

1/4 cup water

8 eggs

1 cup shredded allegro cheese (optional)

sea salt and pepper to taste

Preheat over to 375 degrees Fahrenheit. In a large skillet, heat the oil over medium heat. Add mushrooms and onion and saute until softened and liquid is evaporated. 5 to 6 minutes. Set aside on a plate. Add the spinach and water to the skillet and cook just until wilted, 3 to 4 minutes. Remove from heat.

In a large mixing bowl, whisk the eggs until combined. Add the cooked vegetables and cheese (if using) and salt and pepper. Divide evenly among 6 to 8 greased muffin cups. Bake for 20-23 minutes or until well set and toothpick inserted in the centre comes out clean. Let sit for a few minutes or until pan is cool enough to handle. Sprinkle with a little more cheese and seasoning (if desired) and serve!

These are a great on the go option – can also be made ahead and frozen then reheated!

 

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