Brunch

Spinach Tofu Quiche Cups is for Breakfast.

Spinach Tofu Quiche Cups takes 15 minutes to prepare.

Spinach Tofu Quiche Cups takes 2 minutes to cook.

Spinach Tofu Quiche Cups makes 8 servings.

The ingredients for Spinach Tofu Quiche Cups are:

1 Tbl Canola oil or Spray oil
2 cups fresh or frozen Spinach chopped
4 medium mushrooms chopped
1 whole egg plus 5 egg whites
6 oz Firm Tofu in small cubes
2 oz Swiss Cheese in small cubes
Black pepper to taste
Two dashes Sriracha or other hot sauce

Here is how you make Spinach Tofu Quiche Cups:

1. Prepare muffin tin or 8 ramikins with cooking spray or brushed on canola oil.2. Cook Chopped Spinach and mushrooms in boiling water 10 minutes and drain.3. Meanwhile, In large bowl separate 5 eggs for whites. Then add one whole egg and wisk.4. Cut Tofu and cheese into small cubes and add to eggs.5. When Spinach is ready, drain and cool befor adding to egg mixture.6. Add Freshly ground Black Pepper and a dash of hot sauce if you like.7. Bake fifteen minutes at 350 degrees or Microwave individual ramikins for 200 seconds on high.Serving Size: Makes eight Ramikins or cupcake size servings.Number of Servings: 8Recipe submitted by SparkPeople user FITSUNE.

The nutritional information for Spinach Tofu Quiche Cups is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 81.5

• Total Fat: 6.2 g
• Cholesterol: 29.6 mg
• Sodium: 74.4 mg
• Total Carbs: 1.8 g
• Dietary Fiber: 0.7 g
• Protein: 9.6 g

The dietary needs meet for Spinach Tofu Quiche Cups is Gluten Free