Mushroom Spinach Quiche Cups

Having the time and energy to make a healthy breakfast every morning isn’t easy, which is why these mushroom spinach quiche cups are so great!

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They’re gluten-free, packed full of goodness, taste fantastic and best of all…you can make them in advance so you can spend your morning getting ready and thinking about the day ahead instead of with your face stuck in a recipe book!

These quiche cups might look like they won’t fill you up and keep you going until lunchtime, but I promise you they will. The protein from the eggs, milk, cheese and spinach will keep your brain buzzing and your body moving from the minute you clear your plate! If you want some added texture and fiber with your breakfast, pair your quiche cups with a side of whole grain toast.

This recipe makes 6 mushroom spinach quiche cups which is enough to serve 3 adults as part of a main meal. However, you can easily halve the ingredients to make just 3 quiche cups or increase them to make a great big batch. These quiche cups store really well, which makes them ideal for preparing on a weekend so you’ve got a whole week’s worth of healthy breakfasts just waiting for you.

To prepare this dish in advance, follow the recipe below and leave the quiche cups to cool to room temperature on a wire rack. When cooled, wrap them in pairs in plastic wrap and store in the fridge for up to five days or in the freezer for up to six months. When you’re ready to eat, warm the quiche cups in the microwave until piping hot. They’ll look a bit deflated, but they’ll taste just as good!

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INGREDIENTS

  • 9 button mushrooms
  • 1 handful fresh spinach
  • 1 teaspoon olive oil
  • 4 medium eggs, lightly beaten
  • ¼ cup skim milk
  • ¼ cup shredded cheddar cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

RECIPE

  1. Preheat the oven to 400°F and grease 6 holes of a muffin pan or line them with cupcake liners.
  2. Roughly chop 6 button mushrooms and slice 3 of them in half lengthways. Roughly chop all the spinach.
  3. Drizzle 1 teaspoon olive oil into a small frying pan and sauté all the mushrooms and spinach for 5 minutes, until the mushrooms are just turning golden and the spinach has wilted. When cooked, set aside the 6 mushroom halves.
  4. Stir the chopped mushrooms and spinach together in a medium bowl with the eggs, milk, cheese, salt and pepper.
  5. Divide the mixture evenly between the 6 muffin pan molds, filling them all the way to the top. Place one of the 6 mushroom halves on top of each unbaked quiche.
  6. Place the quiches in the preheated oven and bake for 15-20 minutes, until the tops have puffed up and are golden brown. Enjoy immediately whilst hot.



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