Mini Mushroom and Spinach Quiches



  • 10 oz. Portabella Mushrooms chopped
  • 1 Shallot chopped
  • 2 cups Baby Spinach
  • 1/3 cup grated Sharp Cheddar Cheese
  • 4 Eggs
  • 4 Egg Whites
  • 1/4 cup Milk
  • 1 Tbs. Olive Oil
  • Salt & Pepper
  • 1 Popover pan
  • Cooking spray


  1. Saute the mushrooms, shallots, salt, and pepper in olive oil in a large saute pan over medium heat for about 10 minutes- until mushrooms are browned and shallots are opaque. Stir occasionally.
  2. Preheat oven to 375 degrees Farenhiet.
  3. Turn off heat. Stir in spinach and mix until wilted.
  4. In a large mixing bowl with a pout spout whisk 4 eggs, egg whites, milk, salt and pepper.
  5. Add cheese to the mixture. Blend well.
  6. Coat popover pan with cooking spray. Fill each tin halfway with egg mixture. Top with mushroom, spinach, and shallot mixture.
  7. Cook for 30 minutes.
  8. Remove from oven, allow to rest in pan for 5 min.
  9. Remove from pan by tracing the edge with a butter knife. They should pop out easily.
  10. Rest on wire rack until cool.
  11. Store in the fridge.
  12. Enjoy a ready made breakfast. I suggest pairing with a small piece or bowl of fruit. This should keep you charged until lunch.

*** If you don’t have a popover pan, you can use a muffin tin and make 12 smaller size quiches.

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