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.
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.
- 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
Step-by-step
- Pre-Heat Oven at 350
- 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.
- Microwave Spinach until you can break it apart (about 2 1/2 minutes) drain liquids.
- Combine all ingredients in a bowl and mix well.
- Divide evenly between six cups
- Bake at for 20 minutes until a tooth pick comes out of the center clean.
Frozen spinach carries immense moisture that can ruin an egg custard if not handled correctly. Press the thawed greens through a fine-mesh sieve or squeeze them tightly inside a clean kitchen towel until completely dry, otherwise excess water will leach out during baking and yield a rubbery texture. Foil baking cups are mandatory here because baked eggs adhere aggressively to standard paper liners, tearing apart upon removal. Whisk the liquid egg substitute thoroughly with the aromatics and cheeses to distribute the solids evenly before portioning into the muffin tin. Set the oven to 350 degrees Fahrenheit and bake for precisely twenty minutes, watching for a clean tooth pick inserted into the center.
Complementary Pairings
Acidity cuts through the dense richness of heavy cheese and eggs. Serve these handheld portions alongside a bright, vinegar-dressed arugula salad or raw radishes tossed in lemon juice to balance the palate. Charred tomatoes or roasted red bell peppers provide a sweet, earthy contrast that complements the savory garlic and onion foundation.
Kitchen Sequencing
Batch cooking requires strategic organization to maintain efficiency. Thaw and drain the spinach ahead of time while the oven preheats, ensuring the mixing bowl process takes less than five minutes. Cool leftover portions on a wire rack before transferring them to airtight storage containers for up to three days in the refrigerator.
