MINI CRUSTLESS QUICHES WITH MUSHROOMS AND SWISS CHARD
Steps:
- 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.
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Bella Nice
[email protected]I had some trouble getting the mini quiches to set. I think I might have overcooked them.
Omar Mohamed
[email protected]These mini quiches were a bit bland for my taste. I think I'll add more salt and pepper next time.
Candice Rieder
[email protected]I'm not a fan of quiche, but I thought I'd give this recipe a try. I'm glad I did! These mini quiches were delicious.
Thomas Hurle
[email protected]These mini quiches are a bit time-consuming to make, but they're worth it. They're so delicious and elegant.
Asif Rajpoot
[email protected]I've tried many mini quiche recipes, but this one is my favorite. The combination of mushrooms and Swiss chard is perfect.
Dawit Woya
[email protected]These mini quiches are a great make-ahead breakfast or lunch. They're also perfect for picnics and potlucks.
Ammar studio
[email protected]I made these mini quiches for my kids and they loved them! They're a great way to get them to eat their vegetables.
Jerry Moses
[email protected]These mini quiches are so cute and elegant. They're perfect for a special occasion.
Simo Raoudi
[email protected]I'm not a fan of mushrooms, but I loved these mini quiches. The Swiss chard really balanced out the flavor.
Ruby Lawton
[email protected]These mini quiches are a great way to use up leftover vegetables.
Nirob Forazi
[email protected]I love that these mini quiches are crustless. It makes them so much easier to eat.
BONIFASI MKONGWA
[email protected]These mini quiches are so versatile. I've made them with different vegetables and cheeses, and they're always delicious.
Janelle Chavez
[email protected]I made these mini quiches for a potluck and they were a huge success. Everyone raved about them.
Mehbob Ali
[email protected]These mini quiches were perfect for a quick and easy weeknight meal. I used frozen mushrooms and Swiss chard, and they still turned out great.
Gary Firestone
[email protected]I'm not usually a fan of quiche, but these crustless mini quiches were delicious! The mushrooms and Swiss chard were a great combination.
Chidiadi Gerald
[email protected]These mini quiches were a hit at my brunch party! They were so easy to make and everyone loved them.