Recipe Library
Muffin-Tin Spinach & Mushroom Mini Quiches
Golden mushrooms and sweet onions mingle with garlic and thyme before spinach wilts into the mix. Folded into eggs enriched with milk and sharp mustard, the savory blend bakes into tender, cheesy bites that taste earthy, creamy, and irresistibly satisfying.
- Total
- 1 hr 22 min
- Prep
- 35 min
- Cook
- 47 min
- Serves
- 12
Nutrition per Serving
- Calories
- 236
- Protein
- 16g
- Carbs
- 7g
- Fat
- 16g
- Fiber
- 2g
- Sugar
- 4g
- Sodium
- 459mg
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces fresh mixed wild mushrooms (such as oyster and shiitake), sliced
- 1 cup thinly sliced yellow onion
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh thyme
- 1 (5 ounce) package fresh spinach, coarsely chopped
- 8 large eggs
- 2/3 cup whole milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 3/4 cup shredded Gruyère cheese
Instructions
- 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.
- 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.