Heat olive oil in a large skillet over medium heat. Add garlic and sautee for 1 minute. Add chopped spinach and cook for 1-2 minutes until wilted. Remove from heat and allow to cool.
In a large bowl add all remaining ingredients. Add spinach and mix thoroughly.
Line muffin tins with cupcake liners or parchment paper. Mixture fills 10 cups evenly. Bake for 30 minutes until no longer jiggly and top begins to turn golden brown. Store in tupperware in the fridge, reheat in the microwave for 30 seconds.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/crustless-spinach-cheddar-quiche-cups/