Kale Mushroom Quiche Cups
Q is for Quiche and is one of my favourites for BlogchtterA2Z2023. Kick your Monday blues with a healthy protein-packed breakfast. Having studied in a missionary school, I love everything English so much that my dad used to say I am Anglo-Indian. Having said that, I have stuck to wafer-thin sandwiches or scrambled eggs and never experimented further. This morning I was adventurous and make a quiche. I had eggs and mushrooms in the fridge but wanted something more to add to the quiche. The kale in the backyard was whispering; pluck me, eat me and they lured me to snip a few leaves to power-pack my quiche. These gluten-free cuties will set the mood for the week ahead. Homemade Kale Mushroom Quiche Cups are the answer.
Quite Quiche
Quiche originated in Germany, and later the French and English baked them. They serve Quiche as an entrée, for lunch, breakfast or even an evening snack. It is an egg custard with any savoury additions of your choice, like bacon, spinach, mushrooms, cheese or any newer recipes with more additions like I used kale.
The bake is really as simple as cooking the onions, kale and mushrooms, mixing up a simple egg base with grated mozzarella, seasoning it all, and popping it in the oven.
The egg bakes become golden and lightly browned on top when they come out of the oven and are real stunners. I fell in love the moment I slid the golden treasures out of the muffin cups. I think I am going to make them again when my friends come over, as they look really fancy yet so easy to bake.
Recipe for Kale Mushroom Quiche Cups
Ingredients:
3 large eggs
½ cup Kale chopped into ribbons
1 small onion finely chopped
4 garlic pods crushed
6 button mushrooms chopped
1/4 cup whole milk or thick cream if you are not counting your calories
1 tablespoon olive oil
Salt to taste
Mixed herbs-Thyme, oregano, basil
1/4th tsp Chilli flakes (optional)
Pinch of black pepper
1/4 cup grated mozzarella cheese
Method:
Preheat the oven to 100°F.
In a medium skillet, add the olive oil. Next, add the crushed garlic and chopped onions and sauté until pink.
Now, drop in chopped kale and mushrooms and cook until soft and done.
Add the salt, and mixed herbs and I added little chilli flakes as I like my food a little spicy.
In a bowl, beat the eggs with the milk, salt, and pepper.
Instead of a baking tray or ramekins, I used silicon muffin cups. There is no need to grease them and the baked quiche just pops out neatly from them. Divide the kale-mushroom mixture evenly between the muffin cups. Add the grated mozzarella cheese on top of each. Pour the egg mixture over the top.
Put the cups on a baking tray and place them in the oven and bake for 15 to 20 mins, or until the tops are golden. If you are not very sure, then insert a toothpick and check if it comes clean.
Serve warm with ketchup or any sauce you like.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Monidipa Dutta.
A2Z
- Apple Crumble Pie
- Baked Paneer Biryani
- Double Chocolate Muffins
- Ravva Dosa
- Black-Eyed Peas or Lobia
- Bread pakora or Fritters
- Grilled Paneer Tikka
- Hummus and Tahini
- Stuffed Potato Idli
- Orange Souffle in a Jiffy
- Kadhi Pakora
- Lemon Chicken
- Meetha Pooda
- Nutritious Mullakada
- Organic Yardlong Beans Curry
- Veg Potato & Corn Sizzler
- Kale Mushroom Quiche Cups
- Rainbow Rice or Pulao
- Scrumptious Tehri or Veg Pulao
- Two recipes of Chikkudkaya
- Ultra creamy custard with mango
- Velvety Mutter Paneer Curry
- Whipped Vanilla Pound Cake
- Xtra Roasted Baby Potatoes
- Yummy Lentil fritters
- Zesty Guava Chutney
I am fond of cooking so your posts are my best friends. They always provide me with something new. Thank you.
Harjeet, your adventurous spirit paid off! Your Kale Mushroom Quiche Cups look absolutely delightful, and your description of the process has me drooling. I love how you incorporated kale from your backyard, adding a healthy twist to the classic recipe. These gluten-free cuties are definitely a mood-setter for the week ahead. Can’t wait to try them out and impress my friends too! Thanks for sharing this amazing recipe. 😋
I’m someone who doesn’t like mushrooms much but my sister in law does so I’m gonna share this with her
Great idea for weight loss, I think…. I’d be trying this out! Easy to make and the ingredients are all available in our kitchen right now. The nutrients one could get from this simple meal is also not to be disregarded. It may be easy to make but filling and nutritious.
looks like a proteinicious breakfast with mushrooms, spices, eggs and baked and not fried. The picture got me to think of it similar to paniyaram at our place but way better because of no oil. 👌😍
Wow Harjeet… simple but stunning. I m sure it tastes as good as it looks. I wish I had an oven, I would’ve tried this recipe right away. I need to figure how to use my microwave in convection mode😀.
But, brilliant recipe and the use of silicone moulds is a life saver.
I have never baked a quiche, but I certainly love eating them. I shall try these out, not sure how they will turn out though. Yours look fantastic.
looks like a proteinicious breakfast with mushrooms, spices, eggs and baked and not fried. The picture got me to think of it similar to paniyaram at our place but way better because of no oil. 👌😍
Harjeet urf Matey you are an absolute genius see how beautifully your creative mind helped you to come up with a brand new recipe for us which we all will love to give a try. I always say cooking/baking is an art and its the chefs effort which makes the final dish look and taste. Look at it it looks so yum as if telling me come on… take a bite and tell me how it tastes. I can say it was yummy just looking at it. Keep sharing such wonderful recipes with us.
The Quiche looks so delectable , Harjeet ! I am so glad that you listened to your inner voice and did this experiment. love the nutritional value of this recipe too and the taste of cheese and mushrooms is anyways heavenly. Can’t wait to try it out.
The quiches look delicious and are very healthy too. I prefer baking cups since they are very handy. I am surely going to try your recipe soon. Thanks for sharing it.
And I have just learned a new yummy recipe. Honestly, I’ve never tried a quiche but this recipe is urging me to try it 🤩
I wish to try it before I forget the recipe!
Psss …. I love eggs;)
I love quiche cups and am surely going to try this one. Can imagine the flavors. And if it is eggs, I’m in. Never baked it in a silicone mould though. Curious to know how it turns out. Thanks for sharing another interesting recipe.
Kale and mushroom are two of my favourite food items. And I love quiche too although very indulging. This recipe seems like straight out of my fantasy! Will definitely try!
Oh I love quiche cups. Sadly I am not a fan of mushrooms. I will definitely try with Kale though. Thank you for the recipe.
We don’t eat eggs, but today, thanks to you I learnt about a new dish.
Looks yummy & sumptuous for a light breakfast or even as a snack with tea. I am not a baker….have tried and burnt multiple things 😕
We make quiche at home quite frequently but I would love to try your gluten free version for sure!