Mini Crustless Spinach and Mushroom Quiches
Easy-to-prepare mini quiches are ideal for breakfast, lunch, or appetizers, and can be made in advance.
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Instructions
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Preheat the oven to 350 F and grease a 12-cup muffin tin.
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Melt butter in a skillet over medium heat, then cook onions and mushrooms until tender. Add spinach in batches and cook until wilted; set aside to cool.
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In a large bowl, whisk eggs and egg whites. Stir in cheese, pepper, salt, nutmeg, and the cooled spinach mixture.
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Spoon the mixture into muffin cups, filling each halfway.
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Bake for 25 minutes, or until a knife inserted into the center comes out clean.
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Cool for a few minutes, then remove quiches from the tin with a spatula.