Name: Mini Crustless Quiches with Mushrooms and Swiss Chard
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 servings
Ingredients: Nonstick cooking spray; 1 tablespoon olive oil; 1 medium yellow onion, diced; 2 large garlic cloves, minced; 1 bunch chard, ribs and stems removed and leaves chopped; 6 ounces oyster or baby portabella (cremini) mushrooms, cut into bite-size pieces; 12 eggs; 1/4 cup grated Parmesan cheese; 2 or 3 dashes hot sauce, such as Tapatio; Kosher salt and freshly cracked black pepper

Directions

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Crustless Mini Quiches with Mushrooms and Swiss Chard

26m Easy 98%

CLASS

Special equipment:

a 12-cup muffin tin

Preheat the oven to 375 degrees F. Spray the cavities of a 12-cup muffin tin with the cooking spray.
Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the chard and mushrooms and cook until the chard wilts and mushrooms release their moisture, 5 to 6 minutes. Season with salt and pepper.
Whisk the eggs with 1/4 cup grated Parmesan cheese and a few dashes of hot sauce in a large bowl, preferably with a spout. Season with salt and pepper.
Evenly divide the chard mixture between the muffin cups. Pour the egg mixture over the top and stir each cup with a fork to make sure the ingredients are evenly distributed. Sprinkle with the remaining 1 to 2 tablespoons of grated Parmesan and bake until slightly golden and a toothpick or butter knife inserted in the center comes out clean, about 20 minutes.
Loosen the mini crustless quiches from the muffin cups with a rubber spatula and transfer to a platter for serving.