Tuesday, February 12, 2013
Crustless, Gluten-Free Spinach Quiche Cup Cakes
A little local olive oil to saute mushrooms
The entire bag of this week's baby spinach
4 farm fresh eggs
1 cup shredded mozzarella cheese
1 half pound of mushrooms, chopped
2 Tablespoon cream
1 clove garlic
Salt, pepper and dash of Tabasco to taste
Heat your oven to 375. Using the olive oil, saute your mushrooms and set aside.
Using the same saute pan that you used for your mushrooms, combine spinach and 1/4 cup water; cook spinach until just wilted. Scoop spinach out of saute pan and press water out through a colander or sieve.
Combine all ingredients and fill muffin tin. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.