Egg & Spinach Quiche

Egg and Spinach Quiche Cups

10  ounces frozen chopped spinach

3/4 cup egg whites and one egg yolk

3/4 cup shredded mozarella cheese

1/4 cup red bell pepper, chopped

1/4 cup onion, chopped fine

hot sauce (optional)

1. Microwave the spinach on high for 2 1/2 minutes. Drain completely.
2. Line a 12 cup muffin tray with foil baking cups. Spray the cups with cooking spray.
3. Combine the egg substitute, cheese, mushrooms, spinach and onions in a bowl.
4. Add hot pepper to taste.
5. Divide evenly among the cups.
6. Bake at 350 for 20 minutes or until knife inserted comes out clean.
7. May then be frozen if desired.

Makes 6 mini quiches. 

originated here, I changed it a bit