Spinach Quiche Cups
These little muffin sized quiche are not only easy to make and carb light they are perfect for pre-cooking and eating on the run. You can freeze these and warm them up as needed or refrigerate them and eat them cold. I love grabbing one of these and a Turkey Fennel Patty on the way out the door in the morning.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
phase 1
south beach
quiche
spinach
quick
easy
grab and go
finger food
breakfast
vegatrian
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup onion diced
- 1/2 package frozen spinach chopped
- 3/4 cup liquid egg substitute
- 1 1/4 cup shredded cheese
- 1/4 cup green pepper diced
- 1/2 clove garlic minced
- Carbohydrate 37.9958758620939 g
- Cholesterol 116.273333415704 mg
- Fat 31.6118150214822 g
- Fiber 1.48681671445538 g
- Protein 29.0112866860547 g
- Saturated Fat 18.9556647630432 g
- Serving Size 1 1 Serving (420g)
- Sodium 689.245583634571 mg
- Sugar 36.5090591476385 g
- Trans Fat 1.98397608444044 g
- Calories 544 calories
1. Pre-Heat Oven at 350 2. Get a 12 or 6 cup muffin pan and line it with foil baking cups (not Paper they will not come off after cooking) Spray with cooking oil. 3.Microwave Spinach until you can break it apart (about 2 1/2 minutes) drain liquids. 4. Combine all ingredients in a bowl and mix well. 5. Divide evenly between six cups 6. Bake at for 20 minutes until a tooth pick comes out of the center clean.
