Mini Feta and Spinach Crustless Quiche Muffins

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

Here's an easy breakfast or brunch idea! I absolutely love quiche!

Mini Feta and Spinach Crustless Quiche Muffins

Makes 12 quiches

Ingredients

1 teaspoon olive oil
1/2 cup chopped red onion
1 cup chopped mushrooms
1 cup frozen, thawed and squeezed spinach
1/2 cup crumbled feta
4 large eggs
1/2 cup 2% milk
salt
pepper
Greek seasoning blend

Directions

In a frying pan, heat the olive oil over medium heat. Cook the mushrooms and onions in the oil for about 5 minutes or until they become golden. If the pan gets too dry, add a tiny splash of water. If you're not trying to lose weight, add butter!!!
Add the spinach to the pan and cook for just a minute. Allow this mixture to cool for about 10 minutes while you preheat your oven to 400F and grease up your muffin pan.
In a bowl, beat together your eggs, milk, salt, pepper and seasoning blend (or save this and sprinkle it on the top if you want).
Divide the spinach mixture among the 12 muffin cups. Divide the egg mixture (it'll take about 1/4 cup each). Bake for about 10 minutes or until cooked through. Test them with a tootpick. They're great for reheating. I haven't tried to freeze them.