Improved SB Mini Quiche

1 leek (pale green and white parts only) chopped
4 celery stalks finely chopped
8oz mushrooms thickly sliced
2 green bell peppers finely diced
10oz frozen chopped spinach defrosted
1/2 cup chicken broth
2/3 cup reduced fat shredded italian cheese
1 cup egg substitute

In a hot pan spritzed with Pam (or something similar) toss the leeks till slightly browned. Add in celery, mushrooms, bell peppers, and broth. Cook until veggies have softened. Drain veggies. Put into large bowl and mix in spinach, cheese, and egg. Salt and pepper to taste. Scoop out and fill 2/3 of muffin tin. Makes about a dozen. Pop into a 350F oven for 30-40 minutes until a knife inserted into the middle of one comes out clean.

(NOTES: I used silicon muffin liners free standing on a cookie sheet for ease of transfer. I like these because they allow me to simply pop the whole thing without bothering to have to wiggle it out of a muffin tin into a baggie for the freezer then take out as many as I need in the morning and nuke for an instantly warm breakfast. The silicon liner works well from oven to freezer to microwave. I have found these to be far tastier than the ones in the book that just recommend spinach.)