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Mushroom, Spinach &  Mozzarella Mini Crustless Quiches

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Mushroom, Spinach & Mozzarella Mini Crustless Quiches

Features:
  • Gluten Free
  • Vegetarian
Cuisine:
  • 1 Hour
  • Serves 8
  • Medium

Directions

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With Easter this weekend, as well as the beginning of Passover, it’s prime time for brunch.

For me, brunch is not complete without at least one egg dish gracing your table.

When you’ve got company over, making eggs to order is not the way to go. Who wants to make 15 omelets or eggs over easy? Heck no!

Luckily, there’s make-ahead egg dishes that get the job done, and are kid friendly to boot. Kids seem to like little, individual servings of things. To get the little ones interested, make quiches in muffin tins. They’re all ready to go in single servings, and voila! Watch them disappear off their serving plate.

I happen to love spinach and mushrooms with eggs, but you can add pretty much any cooked vegetable, meat or cheese to these.

More good combos would be asparagus and feta, broccoli and cheddar, caramelized onion and sausage…whatever!

These little quiches are crustless. If you’d like to add a crust and still use the muffin tin, see my previous post on Spinach Feta Pop-in-your-Mouths.

Whatever holiday you celebrate this weekend, if any at all, have a lovely weekend filled with joy!

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Adrienne

Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

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6 Comments Hide Comments

Halved the recipe and made mini quiches – turned out fantastic, our family can’t stop eating them! Thank you for the recipe!

Made these yesterday (2/24/13) for a Purim Brunch-big hit. Didn’t have regular muffin tins so used disposable aluminum ones and made 16 mini quiches. Thanks for a great recipe.

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