MINI CRUSTLESS QUICHES WITH MUSHROOMS AND SWISS CHARD

Mini Crustless Quiches with Mushrooms and Swiss Chard image

Provided by Jaymee Sire

Time 35m

Yield 12 servings

Number Of Ingredients 10

Nonstick cooking spray
1 tablespoon olive oil
1 medium yellow onion, diced
2 large garlic cloves, minced
1 bunch chard, ribs and stems removed and leaves chopped
6 ounces oyster or baby portabella (cremini) mushrooms, cut into bite-size pieces
12 eggs
1/4 cup grated Parmesan cheese
2 or 3 dashes hot sauce, such as Tapatio
Kosher salt and freshly cracked black pepper

Steps:

Preheat the oven to 375 degrees F. Spray the cavities of a 12-cup muffin tin with the cooking spray.
Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the chard and mushrooms and cook until the chard wilts and mushrooms release their moisture, 5 to 6 minutes. Season with salt and pepper.
Whisk the eggs with 1/4 cup grated Parmesan cheese and a few dashes of hot sauce in a large bowl, preferably with a spout. Season with salt and pepper.
Evenly divide the chard mixture between the muffin cups. Pour the egg mixture over the top and stir each cup with a fork to make sure the ingredients are evenly distributed. Sprinkle with the remaining 1 to 2 tablespoons of grated Parmesan and bake until slightly golden and a toothpick or butter knife inserted in the center comes out clean, about 20 minutes.
Loosen the mini crustless quiches from the muffin cups with a rubber spatula and transfer to a platter for serving.