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Vegetarian Mini Crustless Quiche Recipe

Vegetarian Mini Crustless Quiche Recipe
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Mini quiches are wonderful served as party food or any occasion finger food, and these mini quiche appetizers are cute and really delicious. You won’t miss the crust.

Ingredients

Scale
  • 4 large eggs
  • 1/3 cup (45g) grated Fontina cheese
  • 10 oz (285g) chopped white mushrooms
  • 1/4 cup (65ml) skim milk
  • 2 handfuls baby spinach
  • 1 thinly sliced small shallot
  • 4 large egg whites
  • Cooking spray as needed
  • 1 tablespoon olive oil
  • Pinch freshly grated nutmeg
  • Salt and black pepper

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C) and lightly coat a 12-cup nonstick muffin pan using cooking spray.
  2. Add the oil to a large nonstick skillet and saute the shallot, mushrooms and a little salt and black pepper until the mushrooms are lightly browned and the shallots are soft.
  3. This will take about 10 minutes.
  4. Remove from the heat and add the nutmeg and spinach. Stir for a couple of minutes, then let the mixture cool for 5 minutes.
  5. Whisk the eggs with the egg whites and milk, adding a pinch each of salt and pepper.
  6. Stir in the cheese, then divide the mixture between the muffin cups.
  7. Don’t fill them more than halfway.
  8. Top with the spinach mixture.
  9. Bake for 20 minutes or until the quiches are golden brown and set, and have risen.
  10. Allow them to cool in the pan for 5 minutes then transfer them to a wire rack and delight in the fact you now know exactly how to make vegetable quiche.
  11. You can serve them warm or at room temperature.

Nutrition

Find it online: https://victoriahaneveer.com/how-to-make-vegetable-quiche/