50% Local food club

Meeting Nova Scotia Food Producers Halfway – Est. September 2014

Crustless Spinach Quiche Cups


  • A bit of olive oil
  • 10 oz. fresh spinach
  • 4 eggs
  • 1 cup shredded cheese of your choice
  • 8 oz. mushrooms, chopped
  • 1-2 tbsp. heavy cream or half-and-half (optional)
  • Salt and Pepper, to taste

* You will need a 12-cup muffin pan for this recipe!


  1. Preheat the oven to 375F or 190C.
  2. Heat a little oil in a large skillet. Sauté the mushrooms until they are soft, about 5-6 minutes. Set Aside.
  3. 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. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well.
  4. In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheeses and cream (if using) to the eggs. Mix well. Season to taste.
  5. Divide evenly among the 12 muffin cups. Bake for about 20-23 minutes, or until a tester/toothpick inserted in the center comes out clean. Let cool and serve.

 Adapted from ManilaSpoon.com


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