mini crustless quiches with kale mushrooms and feta
Mini Crustless Quiches with Kale Mushrooms & Feta
These crustless mini quiches with kale, mushrooms and feta cheese are a delicious option for breakfast, brunch or even a light lunch served with a salad on the side. While we love this flavor combination, they’re easily customizable, allowing you to switch up the vegetables or cheese to suit your preferences.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 (8-ounce) package sliced cremini mushrooms (about 2½ cups)
- 1 cup chopped yellow onion (about 1 small)
- 1 tablespoon minced garlic
- 3½ cups loosely packed stemmed and chopped curly kale
- ¼ cup water
- 12 large eggs
- ⅔ cup whole milk
- 2 teaspoons dijon mustard
- ½ teaspoon crushed red pepper
- ¼ teaspoon salt
- ⅔ cup crumbled feta cheese
Directions:
- Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add sliced mushrooms in an even layer; cook, undisturbed, until just beginning to brown on the bottom, about 4 minutes. Continue cooking, stirring occasionally, until browned all over, 3 to 4 minutes. Add 1 cup onion; cook, stirring occasionally, until softened and slightly translucent, about 5 minutes. Stir in 1 tablespoon garlic; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add 3½ cups kale and ¼ cup water; cook, stirring occasionally, until the kale is just wilted and the liquid has evaporated, about 2 minutes. Divide the mixture among the prepared muffin cups (about 2 tablespoons each).
- Whisk 12 eggs, ⅔ cup milk, 2 teaspoons mustard, ½ teaspoon crushed red pepper and ¼ teaspoon salt in a large bowl until fully combined. Pour the egg mixture evenly over the mushroom mixture in the muffin cups (about ¼ cup each); top evenly with ⅔ cup feta.
- Bake until slightly puffed and centers are set, about 30 minutes. Remove from the pan immediately and serve hot, warm or at room temperature.
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