Mini Mushroom Quiches

Mini Mushroom Quiches-Quiches with a mushroom twist

  1. Position rack in center of oven; preheat to 325 degrees.
  2. Grease muffin tin with a little bit of the olive oil.
  3. Heat the rest of the oil in a large skillet over med-high heat.
  4. Add soy meat and cook until golden brown (6-8 minutes). Transfer to a bowl to cool.
  5. Add mushrooms to skillet and cook, stirring often, until golden brown (5-7 minutes).
  6. Transfer mushrooms to the bowl with the soy meat. Let cool for 5 minutes.
  7. Stir in scallions, cheese, and pepper. Whisk egg whites and water in medium-sized bowl.
  8. Divide egg mixture evenly among the prepared muffin cups.
  9. Sprinkle heaping tablespoon of mushroom mixture into each cup.
  10. Bake until tops are just beginning to brown (25 minutes). Let cool on wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn quiches out onto the rack


2 tsp. olive oil
8 oz. low-fat soy meat alternative (sausage or burger)
8 oz. fresh mushrooms/sliced
¼ cup shredded fat-free cheese
1 tsp. freshly ground pepper, 9-11 egg whites
¼ cup water
¼ cup sliced scallion

Nutrition Facts

Per Serving:
Calories: N/A
Protein: N/A
Fat: N/A

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