Mini Crustless Quiches with Mushrooms and Swiss Chard
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 167
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 243
- Sodium
- 387
- Total: 35 min
- Active: 15 min
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- 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.
Cook’s Note
The mini crustless quiches can also be made-ahead, refrigerated for up to 3 days or frozen.