Mini Mushroom & Spinach Quiche Recipe

Everett
Everett Published November 3, 2020

This recipe for mushroom and spinach quiche is certainly a must-try! A wonderfully mini savory snack perfect for breakfast or brunch!

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour
Serves:

Ingredients

  • 10eggslarge
  • 2tbspoil
  • cupsmushroomfresh
  • ¾cupspinachchopped
  • ¾cupwhite onionchopped
  • 1tbspgarlicminced
  • cupmilkor cream
  • 2tspdijon mustard
  • ½tspsalt
  • ½tspblack pepper
  • cupsgruyère cheeseshredded

Instructions

  1. Prepare muffin tins with cooking spray and preheat the oven 350 degress F.

  2. Heat oil in a large skillet on medium high heat.

  3. Stir and cook mushrooms until softened, then add onion and garlic to this. Once combined and onions are cooked through, add spinach and cook for another 3 minutes.

  4. Remove from heat and set vegetable medley aside.

  5. In a separate large bowl at room temperature, whisk in eggs, milk, Dijon mustard, and salt and pepper. To this, stir in cheese and mushroom mixture.

  6. Take a ladle and fill each sprayed muffin cup with prepared mixture.

  7. Place in the oven and bake for 30 to 40 minutes or until cooked through (toothpick inserted comes out clean).

  8. Serve warm and enjoy.

Nutrition

  • Calories: 156.50kcal
  • Fat: 11.60g
  • Saturated Fat: 4.68g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 4.58g
  • Polyunsaturated Fat: 1.68g
  • Carbohydrates: 2.62g
  • Fiber: 0.38g
  • Sugar: 1.50g
  • Protein: 10.37g
  • Cholesterol: 152.81mg
  • Sodium: 210.48mg
  • Calcium: 208.98mg
  • Potassium: 139.31mg
  • Iron: 0.81mg
  • Vitamin A: 117.15µg
  • Vitamin C: 1.67mg
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