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


Recipe Summary

35 mins
1 hr 5 mins


Ingredient Checklist


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.

  • 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 calories; protein 15.5g; carbohydrates 7.1g; dietary fiber 1.5g; sugars 3.6g; fat 16.4g; saturated fat 5.8g; cholesterol 265.6mg; vitamin a iu 2761.6IU; vitamin c 10.3mg; folate 91.6mcg; calcium 239.8mg; iron 2.2mg; magnesium 41.4mg; potassium 443mg; sodium 458.5mg.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This was really good! I think the Gruyere cheese and thyme really added to the flavor. I also have a vegan daughter so I made a batch with vegan eggs and cheese too and that was also delicious. Read More
Rating: 5 stars
This is my new favorite mini quiche for grab-and-go breakfasts. Read More
Rating: 5 stars
Easy to make, baked perfectly the first time, delicious and nutritious. I subbed half and half for whole milk since I didn't have any of the latter on hand and used portobello and shitake instead of oyster mushrooms and they turned out very smooth and light. They also seem to refrigerate well and tasted even better the next day. I will definitely be making these again. Read More