Spinach Quiche Cups Gluten Free

 Spinach Quiche Cups Gluten Free
A little olive oil (for cooking the mushrooms)
1 (10 oz) package fresh spinach (I used the baby ones) — about 284 grams
4 eggs (if the yolks are quite small I use 5 eggs)
1 cup shredded cheese of your choice (I use mozzarella or the Italian Blend)
1 (8 oz package) mini-bella mushrooms, chopped
1-2 Tbsp, heavy cream or half-and-half (optional)
Salt and Pepper, to taste
*Variation – If you don’t fancy mushrooms, try asparagus or bell peppers with the spinach. Also, add some onions to the mix. I add some when I do not use mushrooms.
Preheat the oven to...
full recipe here

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