Spinach and Mushroom Crustless Mini Quiches

Before we get into these lovable little quiches, let’s address a personal issue I’ve been having lately: Flashdance is on Netflix.

Flashdance!!!

Now, this movie was before my time, but my mom had the soundtrack on cassette tape and my sister and I used to make up a bajillion dances to it in our backyard. My favorite one to do was the instrumental song that plays throughout the movie and the love scene and whatnot. We’d take turns doing solos by track, and whenever it came to that “Man Hunt” song, we used to argue over who was going to perform it, because we both hated it. Haha. And I totally, TOTALLY, used to try to pull my sweatshirt off my shoulder to emulate the cover of the album, but all of my sweatshirts were those tight-necked things from the 90’s and stretch them as I might, there was no getting them over my shoulder. Not only that, but they were decorated with totem poles, sunsets, and Orca whales and stuff… I don’t know if I could’ve ever sexied those up (especially as a 6 year old kid). Oh, and by the way, we had never seen the movie.

But now that I’m old enough to watch a movie about an exotic dancer, I just can’t stop! I love the music! I love the outfits! I love the dances! I even love the bicycle! And now I want to be a welder! And I definitely want to do a dance that involves a chair and dropping a bucket of water all over myself from the ceiling. The only thing I’m not a fan of is the Michael Jackson Bad mulletesque hairdo she’s got going on… But I’ll just keep my own hair. I must live out this dream!!! What a feelin’!

So before I plot out the new phase of my life as a welder by day, cabaret dancer by night, let’s talk about these quiches. Are these the cutest little things, or what? And they’re tasty, too!

These little “quiches” are crustless, and therefore super low-carb. Only 3 ingredients! They’re quick, easy, satisfying, and they’re absolutely wonderful to have at breakfast, brunch, or even as a savory party appetizer. They’re even good both hot from the oven or cold from the fridge. Now that’s my kind of quiche!

Spinach and Mushroom Crustless Mini Quiches

  • 6 eggs
  • 1/2 Cup White or Baby Bella Mushrooms, chopped
  • 1/2 Cup Leaf Spinach, chopped
  • Olive Oil
  • Black Pepper and Sea Salt to taste

Preheat oven to 400°

In a skillet over medium-high heat, toss mushrooms with about 1 tsp olive oil for about 5 minutes or until cooked. Turn off the heat and add the spinach, stirring constantly to mix for 1 minute. Pour into a bowl.

Crack 6 eggs into the bowl with the spinach and mushrooms and whisk ingredients together. Add some fresh ground black pepper to suit your personal tastes and whisk again.

Use 2 mini muffin trays and spray with cooking spray or olive oil. Fill each cup 3/4 full of egg mixture.

Place in the oven for 15 minutes.

Remove from the oven and allow to cool for a minute before removing from pans. Sprinkle with sea salt and serve hot, or chill in the fridge until cold and serve.

Optional: add shredded parmesan cheese on the top of each quiche for some extra flavor.

 

Spinach and Mushroom Crustless Mini Quiches
 
Crustless mini quiches are low-carb, healthy, and super satisfying. Perfect for breakfast and parties alike!
Author:
Recipe type: Breakfast
Serves: 24
Ingredients
  • 6 eggs
  • ½ Cup White or Baby Bella Mushrooms, chopped
  • ½ Cup Leaf Spinach, chopped
  • Olive Oil
  • Black Pepper and Sea Salt to taste
Instructions
  1. Preheat oven to 400°
  2. In a skillet over medium-high heat, toss mushrooms with about 1 tsp olive oil for about 5 minutes or until cooked. Turn off the heat and add the spinach, stirring constantly to mix for 1 minute. Pour into a bowl.
  3. Crack 6 eggs into the bowl with the spinach and mushrooms and whisk ingredients together. Add some fresh ground black pepper to suit your personal tastes and whisk again.
  4. Use 2 mini muffin trays and spray with cooking spray or olive oil. Fill each cup ¾ full of egg mixture.
  5. Place in the oven for 15 minutes.
  6. Remove from the oven and allow to cool for a minute before removing from pans. Sprinkle with sea salt and serve hot, or chill in the fridge until cold and serve.
Notes
Optional: add shredded parmesan cheese on the top of each quiche for some extra flavor.

 

 

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4 Responses to “Spinach and Mushroom Crustless Mini Quiches”

  1. Lisa
    December 18, 2012 at 5:48 pm #

    I was in college when Flashdance came out and my roommate looked just like Jennifer Beals. Needless to say, we had a lot of fun in the clubs back then!

    I’m going to have to make these quiches this weekend – so super easy and yummy looking.

    • Rachel
      December 19, 2012 at 11:04 am #

      Lucky! Living out my new dream!!!

      These are suuuuuper easy, and they really taste great. I kept a dozen in a tupperware in my fridge and would eat a couple when I wanted a quick snack (or offered them to Cupcake as a healthy treat). I hope you enjoy them!

Trackbacks/Pingbacks

  1. Healthy Recipes for Thanksgiving | UVA Health System Blog - November 20, 2013

    […] Recipe adapted from The Pescetarian and the Pig. […]

  2. Mini Crustless Spinach & Mushroom Quiches – Gin in the Kitchen - August 13, 2016

    […] Inspired by the recipe posted here at the Pescaterian and the Pig  […]

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