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Mini Mushroom & Spinach Quiche

Community Member
October 22, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Mini Mushroom & Spinach Quiche

Ingredients

for 12 servings

  • 10 large eggs
  • 2 tablespoons oil
  • 1 ½ cups fresh mushroom (225 g)
  • ¾ cup spinach (30 g), chopped
  • ¾ cup white onion (110 g), chopped
  • 1 tablespoon garlic, minced
  • ⅔ cup milk (160 mL), or cream
  • 2 teaspoons dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups shredded gruyère cheese (150 g)

Nutrition Info

  • Calories 161
  • Fat 11g
  • Carbs 3g
  • Fiber 0g
  • Sugar 2g
  • Protein 11g

Estimated values based on one serving size.

Preparation

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

Ingredients

for 12 servings

  • 10 large eggs
  • 2 tablespoons oil
  • 1 ½ cups fresh mushroom (225 g)
  • ¾ cup spinach (30 g), chopped
  • ¾ cup white onion (110 g), chopped
  • 1 tablespoon garlic, minced
  • ⅔ cup milk (160 mL), or cream
  • 2 teaspoons dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups shredded gruyère cheese (150 g)

Nutrition Info

  • Calories 161
  • Fat 11g
  • Carbs 3g
  • Fiber 0g
  • Sugar 2g
  • Protein 11g

Estimated values based on one serving size.

Preparation

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

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