Most people are huge fans of quiche, and in the past, I have made them regular size with crust and coconut cream. However, if you are looking for a quick and easy savory breakfast dish and don’t feel like fried eggs or a plate of omelets, these mini quiches with asparagus and mushroom fit the bill. Quiches are flexible and a great way to make use of straddling vegetables in your fridge.

What you need 🛒🛒🛒:

7 large asparagus spears, stems chopped half way

5 eggs

1/4 cup milk

1/2 cup mushrooms, sliced

1 tablespoon soy sauce

1 teaspoon chill flakes

1 tablespoon garlic, minced

1 tablespoon scallions

2/3 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon onion powder

1 tablespoon butter

1 tablespoon olive oil

1 teaspoon black pepper

What you do 🍳🍳🍳:

Step 1

Chop the asparagus and mushrooms. In a pan, heat butter and olive oil and sauté the garlic, seasonings, and scallions until fragrant. Add the vegetables and soy sauce and cook for 3 minutes on medium-high. Remove from heat when softened.

Step 2

In a separate bowl, beat the eggs, cheese, and milk together. Once the vegetables have cooled, mix with the egg mix.

Step 3

Pour the quiche mix into greased muffin pan and top with more vegetables if you wish. Bake at 350F for 12 minutes, check regularly to ensure they do not burn.

Makes about 10 - 12 mini quiches.