Crustless Spinach Quiche


Crustless Spinach Quiche Cups (Gluten Free)


1 Tbsp oil
¼ c onions, chopped finely
1 clove of garlic, chopped finely
1 10 oz bag of fresh spinach
5 eggs
1 c finely shredded Italian cheese or Mozzarella
Salt and Pepper, to taste


Saute onion, garlic and olive oil on medium heat for about 5 minutes. Add the spinach and about ¼ cup of water. Using medium heat, cook the spinach just until wilted, about 3-4 min. 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 bowl whisk the eggs. Add the cheese, spinach, onion, and garlic and stir well. Fill muffin tins ¾ full. Fills about 8 muffin cups. Bake at 375 for 22-23 minutes or until toothpick comes out clean. Stores for about a week in the refrigerator.

**Try substituting ingredients for peppers, mushrooms, or anything else you like on your eggs.


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