Shitake Chard Mini Quiches
These delicious little vegetarian crust-less quiches are a great main for breakfast or a convenient mid-day snack. They can be stored in the fridge for days and/or frozen to keep even longer. What a great vehicle to deliver your eggs and veggies.
Makes 12
Ingredients
- 12 eggs
- 1/2 cup grated Parmesan
- 1/4 cup half & half or cream
- 2 tablespoons olive oil
- 4 cloves garlic, finely minced
- 1 bunch chard, stems removed and coarsely chopped
- ~1 cup fresh shitake mushrooms, sliced thinly
- 2 tablespoons coconut oil
- salt & pepper
Preparation
- Heat olive oil in a saute pan and add garlic.
- Stir for a couple of minutes before adding mushrooms. (you may need to drizzle a bit more olive oil over them as they act as sponges for the pan grease)
- Once softened and browning slightly, sprinkle with salt & pepper, then add chard and stir for a couple more minutes, until wilted but not soggy.
- Smear coconut oil into muffin pan cups and then spoon mushroom / chard mixture into each one, until about 3/4 full.
- In a mixing bowl, combine eggs, Parmesan and half & half and beat well.
- Pour into muffin tin cups, filling each to the brim.
- Bake in a 375 degree oven for about 20 minutes, until puffed and golden on top.
