Spinach + Mushroom Quiche (to go)

Small + Savory

Sometimes, I still go the entire morning without eating breakfast. Drinking coffee can definitely stave your hunger (which is the normal routine for me). It’ll be 1pm, and I’m so hungry I could eat a whole cow. Thankfully, I have found one solution to the lackluster breakfast dilemma. These little nuggets of deliciousness are packed with plenty of fiber, protein, vitamins and minerals to keep you fueled all morning.

Fiber + Protein

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 (or you can use a cheese alternative) to make them extra savory. So thankful Evan is only allergic to cow dairy! Not sure what I’d do without goat or sheep 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.

Method + Steps

Searching for recipes online can seem so easy- there are more than enough websites, blogs and pins to keep us busy for days. My frustration is finding a seemingly awesome recipe, then realizing there are way too many steps involved. So here’s the summary of this recipe, to save you that time and aggravation.

The first part of the recipe is simple- get your quinoa cooking, then 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: 25 minutes              ¦               Ready: 40 minutes

Yields: 4-6 servings

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 or cheese alternative (optional)

Step 1

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

Step 2

 

Heat olive oil over medium. 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 a cheese alternative) if you’d like.

Step 4

 

Pour into mini muffin pan, filling each cup about halfway. Bake for 25 minutes, or until edges are golden brown. Let them cool for at least 5 minutes.

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 delicious!

A long time ago, while working at a coffee shop, the baker I worked with 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.


Recipe

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 a cheese alternative) if you’d like.

4. Pour into mini muffin pan, filling each cup about halfway. Bake for 25 minutes, or until edges are browned. Let them cool for at least 5 minutes. Enjoy!


 

 

 

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