Perfectly golden, cheesy mini quiches packed with sautéed mushrooms, spinach, and a creamy egg filling --- ideal for brunch, meal prep, or snacks!

Switch up your morning routine with these easy vegetarian mini quiches. Earthy mushrooms and spinach pair nicely with rich and creamy Gruyere cheese. Serve them on a platter with a fresh fruit salad for a simple weekend brunch.

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Muffin-Tin Spinach & Mushroom Mini Quiches

Active Time: 35 minutes Total Time: Active Time: 35 minutes | Total Time: 1 hour and 5 minutes
Servings: 6

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
• 2/3 cup whole milk
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 3/4 cup shredded Gruyere cheese

STEPS

1. Preheat oven to 325 F.

2. 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.

3. 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.

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