Completely gluten-free and low-carb is this healthy and delicious SPINACH QUICHE CUPS that everyone raves about. You can tweak the recipe to add your favorite vegetables!

A friend of mine is a distributor of Demarle products (Silpat, Flexipan, and Silform non-stick bakeware made of fiberglass and food-grade silicone from France). This week she kindly lent me some of her wares so I could try them at home and learn how to use them, or sort of put them to the test.

One of the products I borrowed was her flexi-muffin tray. Since it is supposed to be non-stick, I thought the perfect dish to try would be my crustless spinach quiche cups (inspired by South Beach Diet’s Vegetable Quiche Cups), my favorite breakfast treat when I am in the mood for a low-carb and gluten-free diet.

I love these mini-quiches but when I bake them without using liners, it can be painful to clean up the pan afterward. That’s despite the claim that they are non-stick and that I even used some oil spray on them.

So, I am really looking for a product that I can use for this recipe – one that will truly work and would also provide hassle-free cleaning.

Wow, I am amazed at the result! One look at the photo above and you can already see that it was an astounding success.

Look at these beautiful quiches, how they stand up so well, perfectly shaped, didn’t look like half of them were left in the muffin pan (that usually happens before I used this wonderful product).

I also tried baking raspberry muffins in the flexi-tray and they came out beautiful as well.

And, because it’s truly non-stick I did not use any muffin liners nor did I ever need to grease the pan.

How’s that for convenience? However, if you don’t have this pan, don’t fret, either just use muffin liners or grease your muffin pan.

Here’s the step by step instruction on how to make this easy and healthy spinach quiche cups! The FULL RECIPE follows below, too.

What you need: INGREDIENTS

a little olive oil (for cooking the mushrooms)

fresh spinach or frozen spinach (drained well)

eggs

shredded cheese of your choice (I use mozzarella or the Italian Blend)

mini-bella mushrooms

a little 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.

Saute the mushrooms first until they are soft.

Cook the spinach just until wilted then drain well.

Whisk the eggs then add the cooked mushrooms, spinach, cheeses, and cream (if using).

Divide evenly among the 12 muffin cups. The flexi-muffin tray I had was slightly bigger than usual so I only filled about 10 cups.

Bake until done.

Leave in the pan for a few minutes or just until it’s cool enough to handle. It was so easy to remove them from the flexi-pan! They practically popped-out!

Sprinkle with a little more cheese on top, if desired. Hubby enjoys them with rice on the side!

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