Have any of you made those egg “muffins” before? You know, those ones that invaded your Pinterest feeds for a while, where you scramble eggs with some veggies and bake them in a muffin pan?
I made them once. And I have to say: they were NOT good. They were dry and just… blah. It may have been that I didn’t make them quite right, but I’ve discovered a much better alternative to egg muffins: mini quiches! And not just any mini quiches. Mushroom, goat cheese, and rosemary quiches. Yummmmmm.
These mini quiches are definitely NOT those dry egg muffins- they have a moist, creamy, fluffy texture that is so so so good. The combination of mushrooms, goat cheese, and rosemary smells AMAZING while they are cooking, and tastes even better. And because these quiches are mini, they are convenient as a breakfast to-go for the whole week. Just pop them in the microwave and eat!
So, what exactly is the difference between this quiche recipe and just regular old baked scrambled eggs? First of all, it’s important to note that this is a crustless quiche. The batter is comprised of many more ingredients besides eggs. There’s a generous portion of milk (2 cups!) to only four eggs, plus some whole wheat flour and baking powder to bind it all together and fluff it up.
It may sound weird, but I promise: crustless quiche works (as evidenced by my Crustless Broccoli, Bacon, and Cheddar Quiche, and my Crustless Spinach, Tomato, and Feta Quiche). And in case you’re wondering, yes- you can make both of those recipes “mini” by using a muffin pan, just like with this recipe, and vice versa! The proportions of ingredients are exactly the same.
Once you have the basic crustless quiche recipe down, you can play around with the ingredients. At its most basic, you whisk together 2 cups milk and 4 eggs, add salt and pepper, 3/4 cup whole wheat flour, and 1 teaspoon baking powder. THEN comes the fun part- thinking of a bunch of awesome combinations to add into it!
Cheese is a must. I’ve used cheddar and parmesan, feta, and goat cheese before. I bet some gruyere would be divine. So, add some cheese into the batter (1/2 to 1 cup), then stir in whatever other ingredients you want! Ham, veggies, herbs, sausage, etc.
One important note: you should cook the veggies before adding them into the batter. For this recipe, I sauteed the mushrooms and rosemary together in butter before adding them. You can steam, roast, or saute your veggies (this is a great way to use up leftover grilled or roasted veggies!), but the point is to get a lot of the water out of them before baking, so they don’t make the quiche soggy. Nobody likes a soggy quiche.
These are great for a buffet-style brunch, to take to work with you for breakfast and/or lunch, or even as an appetizer if you use a mini muffin pan. Foolproof recipe below. Enjoy!
|Mini Mushroom, Goat Cheese, and Rosemary Quiches|| || |
- 1 tablespoon butter, plus more to grease muffin pan
- 8 oz. mushrooms, chopped
- 2 teaspoons chopped fresh rosemary, divided
- salt and pepper
- 4 eggs
- 2 cups milk
- ¾ cup whole wheat flour
- 1 teaspoon baking powder
- 6 oz. goat cheese, crumbled
- Grease a muffin pan with butter and preheat oven to 350 degrees F.
- Saute mushrooms in butter and 1 teaspoon of rosemary in a medium skillet over medium-high heat with a pinch of salt. Stir once and allow to sit for a few minutes, until most of the liquid has been released from the mushrooms and has evaporated (4-5 minutes).
- Meanwhile, whisk together the milk and eggs in a medium bowl. Add salt and pepper to taste, flour, baking powder, and goat cheese.
- Add mushroom mixture to egg mixture.
- Divide batter evenly in muffin pan (I used a small ladle to portion it, which worked very well).
- Top each muffin with the remaining rosemary.
- Bake at 350 for 30 minutes, or until beginning to brown on top.
You can make this a regular sized quiche as well- just use a pie or a quiche dish to bake it!