MUSHROOM & SPINACH MUFFIN QUICHE

These are no fuss, easy to make vegetarian mini quiches. What’s not to like? Mushrooms and spinach are heavenly together, and topping each muffin off with Gruyère cheese is guaranteed to please your weekend brunch guests

Ingredients (Serves 6)

• 2 tbsp extra-virgin olive oil
• 8 ounces fresh mixed wild mushrooms
• 1 cup yellow onion
• 1 tbsp minced garlic
• 2 tsp minced fresh thyme
• 1 (5 ounce) package fresh spinach
• 8 large eggs
• ⅔ cup whole milk
• 2 tsp Dijon mustard
• ½ tsp salt
• ½ tsp ground pepper
• ¾ cup shredded Gruyère cheese

Cooking

1. Preheat oven to 325 degrees F.
2. Heat oil in a large non-stick pan and cook mushrooms until browned, about 5 minutes.
3. Chop and add the onion, stirring until softened, about 4 minutes.
4. Stir in garlic and thyme.
5. Add spinach until just wilted, about 2 minutes, and remove from heat.
6. Whisk eggs, milk, Dijon, salt and pepper in a large bowl.
7. Stir in cheese and the mushroom mixture.
8. Coat a muffin tin with cooking spray and divide the mixture.
9. Bake uncovered, until puffed and set, about 30 minutes.

Nutrition Per Serving (2 Muffins)

Image and recipe sourced from eatingwell.com