| Quiche Muffins |
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| Servings | Prep Time |
| 4 serves | 10 minutes |
| Cook Time |
| 30 minutes |
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Ingredients
Servings: serves
Units:
30 grams butter 1/2 cup onion, red diced 1 cup mushrooms diced 1 bunch fresh basil chopped 1 tbsp sun-dried tomatoes chopped 1 pinch rock salt 1 tsp Pepper 6 medium eggs 1/2 cup cream 2 cups baby spinach 75 grams mozzarella cheese grated
Instructions
- Preheat oven to 165 C
- Grease or line a muffin tray – with 8 slots (bigger or smaller is fine – it’ll determine the size of your muffins at the end though!)
- Melt butter in a frying pan
- Throw onions & mushrooms into the frying pan until they’re caramelised
- Take frying pan off heat and add in the basil, sun-dried tomatoes and salt & pepper
- Crack the eggs into a small bowl and whisk until completely combined
- Whisk the cream into the eggs and season with salt & pepper
- Evenly divide the fried mixture amongst slots in your greased muffin tray
- Add in a little bit of spinach to each muffin slot, then some of the grated cheese
- Fill in each muffin slot with the egg mixture
- Top each muffin with the remaining grated cheese
- Bake in the oven for roughly 10-15 minutes – until eggs are firm, but not rock hard. The variation in time is due to the variation in muffin tin depth/size – so, just test it out!
- Serve warm, with a little ricotta or pesto – can also be stored in the fridge and eaten as a lovely snack.
Recipe Notes
Variations: You can fry a little bacon or chorizo and add it in for a little bit of a protein boost. Or, add in some smoked salmon before baking
Nutrition Information
Nutrition Facts
Quiche Muffins
Amount Per Serving
Calories 308
Calories from Fat 216
% Daily Value*
Total Fat 24g
37%
Saturated Fat 14g
70%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 133mg
44%
Sodium 1282mg
53%
Potassium 1149mg
33%
Total Carbohydrates 14g
5%
Dietary Fiber 5g
20%
Sugars 5g
Protein 14g
28%
Vitamin A
255%
Vitamin C
68%
Calcium
31%
Iron
26%
* Percent Daily Values are based on a 2000 calorie diet.
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