Jaymee Sire features Crustless Mini Quiches with Mushrooms and Swiss Chard, as seen on Food Network Kitchen Live.
Recipe courtesy of Jaymee Sire

Mini Crustless Quiches with Mushrooms and Swiss Chard

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



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.