I forgot to post this recipe from last Spring. My son’s teacher is super healthy so for teacher appreciation week I made these little quiches and put in a cupcake holder I made. They where a huge hit and super easy to whip up. I made 2 batches one with feta and one with cheddar cheese.
Spinach Quiche Muffins
(Adapted from To Simply Inspire)
1
TBSP coconut oil
2 cups of fresh baby spinach (1 cup if you don't prefer lots
of spinach)
7 eggs or 1¾ cup of egg whites or egg substitute. (I like to use
more egg whites for a much healthier version of 1¾ cup of liquid egg white and
1-2 whole eggs)
1 8 oz package baby bella or white mushrooms, sliced or diced
small
¼ c. finely diced red bell pepper, optional
¼ c. finely diced onion,
optional
¼ cup shredded cheese of your choice, optional I love a little feta
sometimes.
Pepper to taste
You can really add whatever you'd like to
these. Ground turkey sausage, bacon, Asparagus, broccoli, etc. Be
creative.
Preheat oven to 350 degrees
Heat
coconut oil in a large skillet on medium heat.
Sauté
the mushrooms (and onions and peppers if using) for about 5-6 minutes
Then
add the spinach and cook for about 4 more minutes or until tender. Drain
the excess liquid very well. In
a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms,
spinach, onion, red pepper and cheeses (if using) and mix well. Divide mixture evenly between the muffin tin. Bake
at 350 degrees for 20-25 minutes, until set and a knife inserted in the center
comes out clean. Store
in the refrigerator or freeze. Just pop them in the microwave when you're ready
to eat them.
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