This recipe for mushroom and spinach quiche is certainly a must-try! A wonderfully mini savory snack perfect for breakfast or brunch!
Serves:
Ingredients
- 10eggslarge
- 2tbspoil
- 1½cupsmushroomfresh
- ¾cupspinachchopped
- ¾cupwhite onionchopped
- 1tbspgarlicminced
- ⅔cupmilkor cream
- 2tspdijon mustard
- ½tspsalt
- ½tspblack pepper
- 1½cupsgruyère cheeseshredded
Instructions
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Prepare muffin tins with cooking spray and preheat the oven 350 degress F.
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Heat oil in a large skillet on medium high heat.
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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.
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Remove from heat and set vegetable medley aside.
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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.
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Take a ladle and fill each sprayed muffin cup with prepared mixture.
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Place in the oven and bake for 30 to 40 minutes or until cooked through (toothpick inserted comes out clean).
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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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