Muffin-Tin Spinach & Mushroom Mini Quiches

Muffin-Tin Spinach & Mushroom Mini Quiches

from eatingwell.com
Breakfast
65 min
6 servings
236 kcal / serving

Switch up your morning routine with these easy vegetarian mini quiches. Earthy mushrooms and spinach pair nicely with rich and creamy Gruyère cheese. Serve them on a platter with a fresh fruit salad for a simple weekend brunch.

Ingredients

  • 2 tablespoonsextra-virgin olive oil
  • 8 ouncesfresh mixed wild mushrooms (such as oyster and shiitake), sliced
  • 1 cupthinly sliced yellow onion
  • 1 tablespoonminced garlic
  • 2 teaspoonsminced fresh thyme
  • 1package fresh spinach, coarsely chopped
  • 8 largeeggs
  • ⅝6668653488 cup whole milk
  • 2 teaspoonsdijon mustard
  • ½ teaspoonsalt
  • ½ teaspoonground pepper
  • ¾ cupshredded gruyère cheese

Directions

  1. 1

    Preheat oven to 325 degrees F. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms in an even layer; cook, undisturbed, until browned on the bottom, about 4 minutes. Stir and continue to cook, stirring occasionally, until browned all over, about 5 minutes. Add onion; cook, stirring occasionally, until beginning to soften, about 4 minutes. Stir in garlic and thyme; cook, stirring, until fragrant, about 2 minutes. Add spinach; cook, stirring constantly, until just wilted, about 2 minutes. Remove from heat.

  2. 2

    Whisk eggs, milk, Dijon, salt and pepper in a large bowl. Stir in cheese and the mushroom mixture. Coat a standard 12-cup muffin tin with cooking spray. Divide the mixture among the prepared muffin cups. Bake, uncovered, until puffed and set, about 30 minutes. Remove from the pan and serve immediately.