Muffin-Tin Spinach & Mushroom Mini Quiches

 Ingredients

• 2 tablespoons extra-virgin olive oil

• 8 ounces fresh mixed wild mushrooms (such as oyster and shiitake), sliced

• 1 cup thinly sliced yellow onion

• 1 tablespoon minced garlic

• 2 teaspoons minced fresh thyme

• 1 (5 ounce) package fresh spinach, coarsely chopped

• 8 large eggs

• ⅔ cup whole milk

• 2 teaspoons Dijon mustard

• ½ teaspoon salt

• ½ teaspoon ground pepper

• ¾ cup shredded Gruyère cheese

Directions   

Step 1
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.

Step 2
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

Serving Size: 2 Muffins

 

Per Serving:
236 calories; protein 15.5g 31% DV; carbohydrates 7.1g 2% DV; 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.

 

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