Great on the go breakfast, lunch or snack... perfect for meal prep
Easy, Savory and Delicious!
If you follow me on Instagram or Facebook stories, you might have seen my son make his favorite Spinach Mushroom Crustless Quiche into these adorable muffin cups. Same great taste in a convenient grab and go size!
They are super easy to make and great for breakfast, brunch, lunch or even dinner. In fact, they are a fabulous meal prep idea because they keep in the refrigerator for a few days and heat up well.
Made with the requisite cream, eggs and cheese, it’s also packed with spinach, onions, mushrooms, chives and thyme. The thing my son likes best is that these are also made with bacon which provides lots of savory flavor.
And nothing makes me happier to share this recipe on National Celiac Awareness Day. In May, I wrote a blog post about my son, The Young Celiac Chef. There are so many reason I love that my son loves to cook. I love having a partner in crime in the kitchen but I really love that he enjoys cooking and is developing the skills to cook anything he wants, which is so helpful given his need to keep a strict gluten-free diet due to Celiac Disease. I also think that cooking helps make him a more informed consumer when dining out because he understands ingredients and cooking methods so he can ask informed questions as he determines if something is safe for him to eat. Since writing that post in May, my son has expanded his cooking skills tenfold, taking on all sorts of cooking challenges from pasta to pizza to bread.
Keep following my son’s cooking adventures on Instagram and Facebook stories and I will share as many of the recipes as I can here on the website.
These muffin cup quiches are savory, flavorful and packed with vegetables Super easy to prep, they are the perfect make-ahead breakfast, lunch or snack. Based on our favorite Spinach Mushroom Crustless Quiche.
Author: Healthy Gluten-Free Family
Recipe type: Breakfast, Brunch, Lunch, Meal Prep
Serves: 12 muffin cups quiches
5 slices of bacon (we've used up to 7 if smaller slices)
⅔ cup half and half
1 cup milk (we used skim milk and 1% equally successfully)
½ heaping cup cheddar cheese (plus extra for topping if desired)
1 heaping tablespoon chives
1 medium onion, chopped (approximately 1 cup)
1 heaping cup mushrooms, chopped
1 heaping cup baby spinach, chopped
½ tablespoon fresh thyme
Preheat oven to 350 degrees and place baking cups in 12 full size muffin tins.
In large saucepan over medium heat, cook bacon strips.
Place bacon on a plate (do not pat dry with towels, you want to flavor from the oil) and when cooled, break into bite size pieces
In the same saucepan, using the bacon oil, saute the onions. After about 5 minutes, add in the mushrooms. Continue to heat, stirring gently until onions translucent and mushrooms tender. Remove from heat and place on same plate as bacon.
Meanwhile in a large mixing bowl, add eggs and whisk to combine. Add half & half and milk whisk to combine. Add cheese, spinach, chives and thyme, mix together to combine.
Divide bacon - onion-mushroom mixture evenly among prepared muffin tins,
Using a ½ cup measuring cup, then scoop the egg- spinach mixture evenly into each muffin tin.
Sprinkle extra cheese on top if desired.
Bake at 350 degrees for 20-22 minutes or until top slightly browned and toothpick comes cleanly out of center.
Enjoy! Save extras in the refrigerator for up to 4 days.