Mushroom and Spinach Mini Quiche
Preheat oven to 180 degrees. (If you have a gas oven, there is no need to take this step).
Grease a 12-hole muffin pan.
Add the coconut oil to a large pan on high heat. Once hot, add the garlic and mushrooms to it and fry until brown. There shouldn’t be any oil left in the pan. Sprinkle the fried mushrooms with half of the sea salt as this helps to soak up any leftover moisture. Remove from the heat and allow to cool.
Squeeze your raw spinach dry in paper towel.
Divide the mushrooms between the 12 holes of the muffin pan to form a base layer. Add the spinach on top of that as a second layer. Spread the cheddar cheese evenly over the holes as a 3rd layer.
In a jug, whisk together the eggs, milk, chives, remaining salt and pepper. Pour the mixture evenly over the filling into each hole.
Top with parmesan cheese and bake for 15 minutes. I turned my grill on for 5 minutes after the baking time to brown the top of the quiches.
Turn off the heat, remove each quiche gently from the muffin pan and place it on a wire rack. Allow to cool.
Suggestion: serve with a fresh green salad, top with more parmesan cheese and enjoy!
* If you are using fresh chives, use 2 tablespoons.
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