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.

Liz Mervosh
Source: EatingWell.com, March 2020
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

236.4 calories; protein 15.5g 31% DV; carbohydrates 7.1g 2% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 3.6g; fat 16.4g 25% DV; saturated fat 5.8g 29% DV; cholesterol 265.6mg 89% DV; vitamin a iu 2761.6IU 55% DV; vitamin c 10.3mg 17% DV; folate 91.6mcg 23% DV; calcium 239.8mg 24% DV; iron 2.2mg 12% DV; magnesium 41.4mg 15% DV; potassium 443mg 12% DV; sodium 458.5mg 18% DV; thiamin -1mg -100% DV.