Mushroom and Kale Mini Quiches

I make a batch of these and keep some in the fridge so I have a quick breakfast or healthy snack handy & then freeze the rest (if there are any leftover.)

Makes 12 muffin size quiches

Ingredients

  • 4 eggs from happy hens
  • 1 cup coconut cream
  • 2 cloves of garlic, finely chopped
  • 1 small onion finely chopped.
  • 1 bunch kale finely chopped (you could also use spinach or silver beet)
  • 5 Portobello mushrooms chopped
  • Salt and pepper to taste.
  • Optional: handful goats feta crumbled. Note: No goats feta if you are doing the detox

Method

  1. Preheat oven to 180 degrees.
  2. Lightly grease a 12 hole muffin pan
  3. Sauté the onion and garlic in a pan until translucent.
  4. Add mushrooms and cook for a few minutes
  5. Stir through the chopped kale and cook until it has wilted slightly.
  6. In a separate bowl, lightly whisk the 4 eggs. Add the coconut cream and combine.
  7. Mix all ingredients together and divide evenly into muffin pan
  8. Bake in preheated oven for 15 minutes.

Anything goes with this dish. I also made a batch with roasted pumpkin, sun dried tomatoes, basil and olives. It is the perfect dish to use leftovers in. Other vegetables like broccoli and capscium work really well too.

5 thoughts on “Mushroom and Kale Mini Quiches

Add yours

  1. Hi Vinny, all recipes I post here are foods I have enjoyed eating. I wanted to add a recipe that was good for vegetarians. Portobello mushrooms are a great source of selenium, iron, magnesium, manganese, calcium and zinc along with a phytochemical called L-ergothioneine, which is a powerful antioxidant.
    I eat Kale every day & add it into many of the meals I prepare. Kale is a wonderful source of iron, along with vitamin K, calcium and a host of wonderful antioxidants.
    I agree that they don’t necessarily look delicious, but they do taste good!

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