Recipes Breakfast + Brunch Eggs Mini Crustless Quiche Bites with Mushrooms, Quinoa and Cheddar 5.0 (3) 3 Reviews 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. By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on May 12, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 25 mins Total Time: 1 hr Yield: 4 to 6 Ingredients 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 Directions 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. Make Ahead The quiche bites can be refrigerated for up to 4 days in an airtight container for on-the-go snacks or breakfast. Rate it Print