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.
Did you know you can also bake eggs in a muffin pan to make breakfast sandwiches to feed a crowd?
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
Equipment
- Muffin Pan
Ingredients
- 1 tablespoon butter plus more to grease muffin pan
- 8 oz. mushrooms chopped
- 2 teaspoons fresh rosemary chopped, divided
- salt and pepper to taste
- 4 eggs
- 2 cups milk
- 3/4 cup all-purpose flour or whole wheat
- 1 teaspoon baking powder
- 6 oz. soft goat cheese (chevre) crumbled
Instructions
- Grease a muffin pan with butter and preheat oven to 350 degrees F.
- Sauté mushrooms in butter and 1 teaspoon of chopped 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 (2 cups) and 4 eggs in a medium bowl. Add salt and pepper to taste, flour (3/4 cup), baking powder (1 teaspoon), and goat cheese (6 oz.).
- 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.
Notes
- In place of flour and baking powder, you can use 3/4 cup of Bisquick or another pre-made biscuit or pancake mix.
- You can make this a regular sized quiche as well- just use a pie or a quiche dish to bake it for about 45 minutes.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Stephanie Jones
These look great! Do you think you could do a goats cheese and cranberry version? Maybe subbing the mushrooms for fresh cranberries?
Also, do they freeze well?
Elizabeth Lindemann
Oh wow, that flavor combo sounds so interesting! Hm, most of the recipes for cranberries in quiche that I’m finding use dried- I personally think that the tart flavor of fresh cranberries would be a little overpowering in this recipe. Hope that helps!
Elizabeth Lindemann
Oh also, I haven’t frozen them, but I’ve frozen other quiches and I think they’d freeze really well! You can flash freeze them on a baking sheet and then throw them in a container or zip top bag, or wrap each individually tightly in plastic wrap :-)
Peggy
Just FYI, the ingredients say 2 cups milk (I am assuming this is the correct amount) but directions say 4 cups.
Looks like great combination, though!
Elizabeth Lindemann
Ahhhh thank you so much for bringing that to my attention! Fixed the typo :-)
Susan marcus
Can you substitute almond milk for whole mil?
Elizabeth
I’ve never tried it, but after a quick google search of dairy free quiches, it does seem like you can use unsweetened almond milk (or another dairy-free milk substitute, such as soy milk) in quiches! Personally, I would personally probably go with soy milk, since almonds have a distinct flavor and soy is more neutral tasting. I would also throw a little more butter in there (or ghee, if you need it to be dairy free), to make up for the loss of fat from the whole milk. Hope that helps, and I’d love to hear how it comes out if you try it!
Rachel @ The Conscious Dietitian
Wow looks so good! I’ve pinned this one for later! X
Elizabeth
Thanks so much, Rachel! :-)
Sonja
I love the idea of these little quiches! Great dish for a brunch with a lot of people if one doesn’t want to spend the whole time standing over the stove :)
Chelsea
Mushroom & cheese… my two favorite things! Can’t wait to give these a try.
Mary @chattavore
Oh, these look so cute and delicious! I’ll have to try them soon!
Joni Vetne
These are wonderful! I’m going to try the recipe as a whole quiche!
Thalia @ butter and brioche
I love how easy these mini quiches are to make.. and how portable they are too. Definitely the perfect savoury snack!
Elizabeth
Thanks Thalia! They really are the easiest thing ever to make.