Mini Crustless Quiches with Mushrooms and Swiss Chard

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 12 servings
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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

Special equipment:
a 12-cup muffin tin
  1. Preheat the oven to 375 degrees F. Spray the cavities of a 12-cup muffin tin with the cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Loosen the mini crustless quiches from the muffin cups with a rubber spatula and transfer to a platter for serving.

Cook’s Note

The mini crustless quiches can also be made-ahead, refrigerated for up to 3 days or frozen.