Gourmet Vegetable Quiche Cups with Spinach, Broccoli, Feta, Sundried Tomatoes and Roasted Red Peppers

I found a recipe in the South Beach Diet Super Charged book for vegetable quiche cups. 

This is the same idea except I added things that I like instead. You could also call these custless quiche because there is no base. You can make a large batch and freeze them, then just pop them in the microwave to re-heat. 

Gourmet Vegetable Quiche Cups with Spinach, Broccoli, Feta, Sun-dried Tomatoes and Roasted Red Peppers
Makes 6 quiche cups

Ingredients

• 4 eggs
• salt
• pepper
• pinch nutmeg
• 1 bunch spinach wilted (or 1/2 box frozen), squeezed
• 1/2 cup cooked broccoli, cut up
• 2 tablespoons minced onion
• 2 oz feta cheese, crumbled
• 3 sun-dried tomatoes, drained and chopped
• 1 roasted red pepper, drained and chopped

Directions

1. Preheat oven to 350F. Grease 6 holes in a muffin pan.
2. Beat eggs with spices. Add all other ingredients and stir well.
3. Divide among the 6 muffin holes.
4. Bake for about 18 minutes or until cooked through.