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Mini Quiche Caps



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1 lb. 6 oz. white button or crimini mushrooms
3/4 cup finely diced green onion
8 strips bacon, cooked and crumbled
9 large eggs
6 large egg whites
1/3 cup half-and-half
1 tbsp. Dijon mustard
1 1/2 cups shredded swiss cheese (about 6 oz.)


  1. 1
    Spray 50 mini muffin cups with nonstick spray. Slice 8 mushrooms to be used as garnish. Heat a skillet over medium-high heat and spray with cooking spray. Add a single layer of mushrooms, and cook, without stirring, for about 5 minutes, or until mushrooms become red-brown on one side. Turn and cook about 5 minutes more, or until browned all over. Set mushrooms aside.
  2. 2
    Chop the remaining mushrooms. In 2 or 3 skillets, sauté them with the onions, seasoning with salt and pepper to taste, until onions are soft and all moisture has evaporated. Remove from the heat and let cool.
  3. 3
    Whisk together the eggs, whites, half-and-half, and mustard. Stir in mushroom/onion mixture and cheese.
  4. 4
    Divide egg/mushroom mixture among muffin cups, filling each about 3/4 full. Top each cup with 1 slice of sautéed mushroom and lightly spray with nonstick spray. Bake in a 325ºF oven for about 25 minutes, until puffed and set. Let cool in the pan 5 minutes. Using a teaspoon, gently run the spoon around the edge of each cup and scoop each quiche to remove.


Recipe courtesy of the Mushroom Council and

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cuisines North & South American, Other North American


Aug 1, 2011 02:40 CDT

nice recipe i like really

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