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Spinach + Mushroom Quiche (to go)

Updated on September 24, 2015

On the Road Again

I am all too familiar with those mad-dash mornings: trying to get to work on time and beat all the traffic. Usually that meant no breakfast, or at least no healthy breakfast! (I confess, I had a slight addiction to McDonald's a.m. menu a few years back.) Thankfully, I have found one solution to the lackluster breakfast dilemma!

Crust or No Crust?

Quiche is something that never gets old to me. Crust or no crust- I love it all! Since going gluten-free, crustless is the less time consuming way to go. These mini quiches have no crust, but are just as filling from all the protein in the quinoa and vegetables.

What's In It?

Quiche Ingredients

Eggs and quinoa are the key ingredients to this recipe. Everything else- seasonings and vegetables- can be easily adjusted to your taste. I added a little bit of shredded goat cheese to make them extra savory! Besides, doesn't quiche always taste better with cheese? I am SO thankful Evan is only allergic to cow dairy! Not sure what I'd do without cheese...

This recipe does NOT contain gluten! If you are allergic, celiac or on a strict diet, be sure to buy quinoa that is certified gluten free. Not all brands will be cross contaminate-free.

Lookin' Good

These mini quiche looked SO good, I ate 4 the same day they were made! I even ate one of them cold- and I mean COLD. But fear not, it was still absolutely delicious.
These mini quiche looked SO good, I ate 4 the same day they were made! I even ate one of them cold- and I mean COLD. But fear not, it was still absolutely delicious.

Recipe Summary

Searching for recipes online can seem so easy- there are more than enough websites, blogs and pins to wrap around the world twice! (Ok, that might be an exaggeration.) My greatest frustration is finding a seemingly awesome recipe, then realizing how many steps are ACTUALLY involved! So here's the summary of this recipe, to save you that time and aggravation!

The first part of the recipe is simple- chop up the vegetables and sauté them for a bit. I like to cook mushrooms down a lot, so this usually takes me 8 to 10 minutes- at the very least! While you're focused on this and mixing the other ingredients together, the oven will be preheating. By the time the oven is hot, you'll have your mini muffin pan filled and ready for baking!

Cook Time

Prep time: 15 minutes ¦ Cook time: 25 minutes ¦ Ready in: 40 minutes

Yields: 4-6 servings (depending on hunger level!)

Ingredients

· 1 cup cooked quinoa
· 1 tablespoon olive oil
· 2 minced garlic cloves
· 1/2 cup chopped onion
· 1 cup chopped mushrooms
· 1 cup chopped spinach
· 3 eggs
· 1/4 cup soy milk (or any milk substitute)
· 1/2 teaspoon basil
· 1/2 teaspoon oregano
· 1 teaspoon salt
· 1 teaspoon pepper
· 1/2 cup shredded goat cheese (optional)

Where's the Recipe?

Just want the recipe instructions without photos or videos? Scroll on down to the bottom. Happy cooking!

Step 1

Preheat oven to 350°. Cook quinoa according to package instructions. Coat mini muffin pan with cooking spray or olive oil.

Saute Garlic, Onions & Mushrooms

The mushrooms and onions need a good amount of time to cook down. The onions should be translucent, and the mushrooms should look browned. This usually takes about 8 to 10 minutes total.
The mushrooms and onions need a good amount of time to cook down. The onions should be translucent, and the mushrooms should look browned. This usually takes about 8 to 10 minutes total.

Step 2

Heat olive oil over medium heat in pan. Add garlic and cook for 30 seconds, then add onion and cook until transparent (3-5 minutes). Add mushrooms, cook for 5 minutes, then add spinach. Cover pan for 2-3 minutes, until spinach is wilted. Uncover and remove from heat.

Step 3

In a medium bowl, whisk eggs and soy milk together. Add basil, oregano, salt and pepper. Combine the cooked quinoa, then add the spinach mixture from the pan. Lastly, add the goat cheese (or any cheese) if you’d like!

Step 4

Pour into mini muffin pan, filling each cup about halfway. Bake for 25 minutes, or until edges are browned. Cool for at least 5 minutes before devouring!

Almost Done

This is how your pan will look before baking. Don't worry about lumps or inconsistencies- that's totally normal! It all smooths out in the oven.
This is how your pan will look before baking. Don't worry about lumps or inconsistencies- that's totally normal! It all smooths out in the oven.

Cooking Tips

It's tempting to throw all the vegetables in a pan at once and be done with it. If you're in a MAJOR hurry, be sure to throw in the spinach at the very end. Over-cooking it will take out all the nutrients, plus it'll be a lot less tasty! You may as well throw in canned or frozen spinach! (Although, frozen is always the better option.)


A long time ago, while working at a coffee shop, the baker told me to NEVER over whisk eggs. She was always making tons of quiches, and she knew her stuff! The maximum amount of whisk rotations should be 30. Any more, and the eggs are at risk of losing that delicate fluffiness!

Spinach Cooks Last

Always add spinach last! It wilts quick, and you don't want to overcook, that depletes all the good nutritious elements!
Always add spinach last! It wilts quick, and you don't want to overcook, that depletes all the good nutritious elements!

Be Honest

I would absolutely love to hear honest feedback. Let me know if you try the recipe out! And if you encounter any problems, make substitutions or major changes. Thanks for reading!

Rate this Recipe

Cast your vote for Spinach & Mushroom Quiche (to go)

Recipe (No Frills)

Ingredients

· 1 cup cooked quinoa
· 1 tablespoon olive oil
· 2 minced garlic cloves
· 1/2 cup chopped onion
· 1 cup chopped mushrooms
· 1 cup chopped spinach
· 3 eggs
· 1/4 cup soy milk (or any milk substitute)
· 1/2 teaspoon basil
· 1/2 teaspoon oregano
· 1 teaspoon salt
· 1 teaspoon pepper
· 1/2 cup shredded goat cheese (optional)


Instructions

1. Preheat oven to 350°. Cook quinoa according to package instructions. Coat mini muffin pan with cooking spray or olive oil.

2. Heat olive oil over medium heat in pan. Add garlic and cook for 30 seconds, then add onion and cook until transparent (3-5 minutes). Add mushrooms, cook for 5 minutes, then add spinach. Cover pan for 2-3 minutes, until spinach is wilted. Uncover and remove from heat.

3. In a medium bowl, whisk eggs and soy milk together. Add basil, oregano, salt and pepper. Combine the cooked quinoa, then add the spinach mixture from the pan. Lastly, add the goat cheese (or any cheese) if you’d like!

4. Pour into mini muffin pan, filling each cup about halfway. Bake for 25 minutes, or until edges are browned. Cool for at least 5 minutes before devouring!

Comments

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    • dsb8551 profile imageAUTHOR

      The Artisan Tack 

      2 years ago from Charlotte, NC

      Glad to know you'll be trying it!

    • gerimcclym profile image

      Geri McClymont 

      2 years ago

      This recipe looks like something I want to try. It looks so healthy, the ingredients are easy to find, and the quiches look absolutely delicious! Also would be nice to have these around when I have guests visiting from out of town. Thanks for sharing!

    • dsb8551 profile imageAUTHOR

      The Artisan Tack 

      3 years ago from Charlotte, NC

      Thanks for the feedback! I did some tweaking to make the fonts consistent.

    • Kristen Howe profile image

      Kristen Howe 

      3 years ago from Northeast Ohio

      Great recipe. Why is your font size smaller than the recipe? Maybe you can make it better. Just a suggestion. It looks delicious, too.

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