Anders Bandt

Muffin Tin Spinach Mushroom Egg Quiche

← Breakfast > Egg Dishes

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
  • ⅔ cup whole milk
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¾ cup shredded Gruyère cheese

Instructions

  • Preheat oven to 325 degrees F. 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.
  • 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.