These mini crustless quiches are a perfect make-ahead breakfast. They're bulked up with cooked quinoa and layered with sautéed cremini mushrooms—a perfect balanced bite when you're on the go.
Slideshow: More Quiche Recipes
2 tablespoons olive oil, plus more for greasing
2 shallots, thinly sliced
1 pound cremini mushrooms, stems removed and caps thinly sliced
1 teaspoon sea salt
6 large eggs
1 1/2 cups cooked quinoa
1/2 cup shredded cheddar cheese
1/2 teaspoon crushed red pepper
How to Make It
Preheat the oven to 375°. In a large skillet, heat the 2 tablespoons of olive oil. Sauté the shallots and mushrooms over moderate heat until softened, about 5 minutes. Season with 1/2 teaspoon salt and let cool.
Meanwhile, in a large bowl, whisk the eggs. Mix in the quinoa and cheddar and season with the remaining 1/2 teaspoon salt and the crushed red pepper.
Grease a muffin pan with olive oil. Using a spatula, fold the cooled sautéed mushroom mixture into the egg mixture. Spoon the mixture into the 12 prepared muffin cups. Bake for 25 minutes, or until the quiche bites are golden brown around the edges. Let cool in the pan. Unmold and serve warm.
The quiche bites can be refrigerated for up to 4 days in an airtight container for on-the-go snacks or breakfast.
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