Breakfast

Crustless spinach mushroom quiche cups is for Breakfast.

Crustless spinach mushroom quiche cups takes 15 minutes to prepare.

Crustless spinach mushroom quiche cups takes 20 minutes to cook.

Crustless spinach mushroom quiche cups makes 12 servings.

The ingredients for Crustless spinach mushroom quiche cups are:

A little olive oil (for cooking the mushrooms)
1 (10 oz) package fresh spinach (I used the baby ones)
5 eggs
1 cup shredded mozzarella cheese
1 (8 oz package) mini-bella mushrooms, chopped
2 Tbsp, heavy cream or half-and-half (optional)
Salt and Pepper, to taste

Here is how you make Crustless spinach mushroom quiche cups:

Preheat the oven to 375F. 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. 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, cheese 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.Serving Size: 1 quiche cupsNumber of Servings: 12Recipe submitted by SparkPeople user MANDALIN04.

The nutritional information for Crustless spinach mushroom quiche cups is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 65.9

• Total Fat: 5.1 g
• Cholesterol: 76.8 mg
• Sodium: 94.5 mg
• Total Carbs: 0.7 g
• Dietary Fiber: 0.2 g
• Protein: 4.6 g

The dietary needs meet for Crustless spinach mushroom quiche cups is Low Carb