Creators
Samara Pardi
Description
These Shiitake Chard Mini Quiches are a delicious and nutritious dish, featuring a savory blend of eggs, Parmesan, and fresh vegetables, perfect for brunch or a light snack.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Egg | 4 | |
Parmesan | 1/6 cup | grated |
Half and Half | 1/12 cup | or cream |
Olive Oil | 2/3 tbsp | |
Garlic | 1 1/3 clove | finely minced |
Chard | 1/3 bunch | stems removed and coarsely chopped |
Shiitake Mushrooms | 1/3 cup | fresh, sliced thinly |
Coconut Oil | 2/3 tbsp | |
Salt | ||
Pepper |
PREPARATION
- Heat olive oil in a saute pan and add garlic.
- Stir for a couple of minutes before adding mushrooms. (You may need to drizzle a bit more olive oil over them as they act as sponges for the pan grease)
- Once softened and browning slightly, sprinkle with salt & pepper, then add chard and stir for a couple more minutes, until wilted but not soggy.
- Smear coconut oil into muffin pan cups and then spoon mushroom / chard mixture into each one, until about 3/4 full.
- In a mixing bowl, combine eggs, Parmesan and half & half and beat well.
- Pour into muffin tin cups, filling each to the brim.
- Bake in a 375 °F (190 °C) oven for about 20 minutes, until puffed and golden on top.