1cupextra sharp cheddar cheesedivided + more for topping if desired
Instructions
Preheat oven to 350 degrees F. Spray a muffin pan with cooking spray (coat well) and set aside.
Heat the oil in a nonstick skillet over medium-high heat. When the oil is hot, saute the onions with the thyme and a pinch of salt until the onions are soft and translucent, about 5-7 minutes.
Toss in the mushrooms and cook for 5 minutes, stirring occasionally. Then toss in the garlic. Cook until the garlic becomes fragrant, but don’t allow it to brown. Add the spinach by the handful, cooking each addition until each wilt, about 3 minutes.
Remove the pan from the heat and allow it to cool slightly.
Meanwhile, in a large bowl, whisk the eggs, cream salt and pepper, mustard powder, nutmeg, and ½ cup of cheese.
Divide the mushroom-spinach mixture among the muffin cups. Then pour the egg mixture over the veggies until the muffin cups are ¾ full to prevent overflow when baking. Sprinkle each quiche with remaining cheese + more if desired.
Place the muffin pan in the oven and bake for 20 minutes until set - it's ok if they wobble slightly.
Cool for 5 minutes on a wire rack, then use tongs to lift them out of the muffin pan and enjoy!
Notes
The secret to a great quiche, whether it has a crust or not, is texture! Don’t overcook the quiche. Always cook quiche until it just sets, which means it may be a little wobbly in the center.
These quiches stick very quickly if you don’t grease the pan properly. Make sure you spray the muffin pan well and remove it from the pan after 5 minutes. They tend to stick if left inside the cups until they cool completely. For best results, use a silicon muffin pan or use cupcake liners.
Each muffin cup holds about 3 scant tablespoons of the quiche mixture.
Always cook your add-ins before making quiche.
Experiment and try different flavor combinations to create a different flavor each week.
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