Quiche to Go (Adapted from South Beach Diet)

I like to call these 'Cheesy Goodness'. I'm telling you these are really great!! Now I confess I put in more veggies than they suggest on SBD and SBD uses egg substitute but, man, are they good!! My family had them for breakfast at Thanksgiving last year. You know, when your rushing aroung trying to prepare stuff and want to eat very light. They LOVED them! NOTES: Make sure you really spray entire cup and use FOIL baking cups. Paper cups don't hold up. Can be frozen and reheated in the microwave or toaster oven. Any combination of appropriate vegetables and cheeses and protein may be used. If using fresh spinach use 1 (one) pound well rinsed and blanched.

• Ready In: 40 mins
• Serves: 6
• Yields: 6 mini quiches

Ingredients

• 1 (10 ounce) package frozen chopped spinach
• 6  eggs
• 3⁄4 cup  shredded cheese
• 1⁄3 cup  diced bell pepper (any color)
• 1⁄3 cup  diced onion
• 1⁄3 cup  cooked turkey sausage (optional) or 1⁄3 cup bacon (optional)
• 1⁄3 cup  shredded carrot (optional)
• 3  drops  hot pepper sauce (optional)

Directions

1. Defrost the spinach.
2. Drain the excess liquid.
3. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray (VERY IMPORTANT).
4. Combine the eggs, cheese, peppers, onions, spinach and any other optional ingredients in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, or until a knife inserted in the center comes out clean.