crustless mini quiches

Directions:

1. Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin pan with oil.
2. Melt the butter in a medium skillet over medium-high heat. Add the mushrooms in a single layer and cook, undisturbed, until brown, about 3–5 minutes. Toss and continue cooking until browned on both sides.
3. Add the spinach and 1 tbsp (15 mL) of the rub. Cook until the spinach is wilted, about 2 minutes; set aside.
4. Combine the eggs, cottage cheese, remaining rub, and pepper in a large bowl. Use an immersion blender to blend the mixture until smooth. Divide the mushroom mixture evenly into the wells of the muffin pan. Sprinkle about half of the grated cheese on top of the mushrooms. Then pour the egg mixture evenly over the top. Top with the remaining cheese.
5. Bake for 18–20 minutes, or until set. Cool in the pan for 5 minutes before removing.