Gluten-Free High-Protein Florentine Quiche Cups

This is a high-protein, gluten-free, grain-free hack to a traditional Quiche Florentine! Feel free to adjust the add-ins by swapping the spinach for blanched broccoli or asparagus or do a meat like ham or bacon. The options are endless, as this custard is a good base recipe!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the potatoes in well salted water until fork tender, then strain. Set aside.

Step 2

While your potatoes are boiling, sauté the spinach until just wilted, then strain and press with a cheese cloth or paper towel. It should yield around 144 grams of pressed spinach. Set aside.

Step 3

In a blender, combine the eggs and cottage cheese with salt, pepper, and nutmeg to taste. Start the blender on low and gradually increase the speed until you get a smooth and velvety texture. Set aside

Step 4

In a standard muffin pan, place a boiled potato in each space and add salt & pepper to taste. Using the bottom of a flat bottomed spice jar (or the like), gently smash each potato until it covers the bottom of the muffin tin.

Step 5

Add your toppings, then pour the egg custard over to just below the top of the cup.

Step 6

Bake for 10-15 minutes, or until an internal temperature of 160° is reached. Allow to rest on the counter undisturbed for 5-10 minutes, to finish setting before eating.