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Mushroom quiches

Yields8 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Lunchbox or spring picnic-friendly mini muffin-quiches with a delicious umami flavour of mushrooms and sharp goat’s cheese and parmesan

 200 g button mushrooms
 75 g frozen chopped spinach
 2 tbsp butter or olive oil
 1 tsp garlic powder
 Pinch salt
 ¼ tsp freshly ground black pepper
QUICHE
 6 large eggs
 ¾ cup Greek-style yoghurt
 100 g goat’s milk feta
 ¼ cup finely grated parmesan cheese
1

Preheat oven to 180°C.

2

Slice mushrooms and defrost spinach. Heat oil in a frying pan set over medium heat and add mushrooms. Stir until browned. Turn off heat and season with garlic powder, salt and pepper. Stir in spinach.

3

In a large bowl combine eggs, yoghurt, crumbled feta, cooked mushroom mixture and parmesan cheese. Mix well. 

4

Line a muffin tin with 8 patty liners. Divide mixture between the liners.

5

Bake for 15 minutes, until the tops are golden. Remove from oven and cool in the tin on a wire rack. 


6

Store quiches in an airtight container in the fridge for up to 2 days.  

7

*Note: you can use button or small cup mushrooms in this recipe.  

Nutrition Facts

Servings 0