Spinach quiche cups

Ingredients (makes 4)

2 free range eggs
70gr baby spinach leaves
¼ cup vegan cheese (used mozzarella)
2 tbsp soya cuisine cream
4 sliced mushrooms
1 garlic clove
1 tbsp virgin olive oil
Sea salt
Fresh grated black pepper
Nutmeg
1 tsp Shield

Method

Preheat the owen to 180C.
Mash the garlic clove and heat the olive oil in a skillet. Sauté the mushrooms until they are soft and golden brown. Set aside.
On the same skillet add 2 table spoons of water to cook the spinach for about 2 minutes or until soft. Remove the spinach and drain the water real well.
On a bowl beat the eggs with the cream and season to taste. Add the Shield, cooked mushrooms and spinach, cheese and with a spoon mix gently.
Divide evenly among the greased muffin cups or ramequins (if you are using silicone baking molds skip this step) and bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
Leave it until it’s cool enough to handle and serve with salad or whole rice.

Option: Substitute the mushrooms for asparagus or the spinach for broccoli

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