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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Tawfik ahmed
[email protected]Overall, I thought these quiches were very good. They were easy to make and they tasted great.
Ale Menjivar
[email protected]These were a bit bland for my taste. I think I would add some more seasoning next time.
Mary Inessa Johnson
[email protected]I'm not a big fan of Swiss chard, but I really enjoyed these quiches. The mushrooms and cheese were a great combination.
Andrew Seguya
[email protected]These were delicious! I used a variety of mushrooms and they all worked well.
Sanjeev Anugumatla
[email protected]The quiches were a bit too oily for my taste. I think I would drain the mushrooms more thoroughly next time.
Talha Sarkar
[email protected]These were a bit too salty for my taste. I think I would use less salt next time.
Mclem Enas
[email protected]I loved the combination of mushrooms and Swiss chard in these quiches. They were so flavorful and delicious.
Kyndell Randall
[email protected]These were so easy to make and they were a big hit with my family. I will definitely be making them again.
SH AN
[email protected]I followed the recipe exactly and the quiches turned out great. They were light and fluffy, with a delicious filling.
Yehya Walead
[email protected]The quiches were a bit dry. I think I would add some more milk or cream next time.
Steven Franklin
[email protected]These were a bit bland for my taste. I think I would add some more seasoning next time.
MD࿐Shipon༻ Sheikh
[email protected]I loved the flavor of these quiches. The mushrooms and Swiss chard were a perfect combination.
Misty Millenbine
[email protected]These were really easy to make and they tasted great. I will definitely be making them again.
Qadeer Hassan
[email protected]I've made these quiches several times and they always turn out great. They're a great way to use up leftover mushrooms and Swiss chard.
Cricket School & fitness
[email protected]These were delicious! I used baby bella mushrooms and they were perfect.
AFRIDI TRANPORT
[email protected]I'm not a big fan of Swiss chard, but I really enjoyed these quiches. The mushrooms and cheese were a great combination.
arbaz shaikh
[email protected]These mini quiches were a hit at my brunch party! They were so easy to make and everyone loved the flavor combination of mushrooms and Swiss chard.