Ingredients

The following ingredients have 12 Servings
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup mushrooms (chopped)
  • 1 cup asparagus (chopped)
  • 1 1/2 cup milk
  • 1/2 cup whole wheat or white flour
  • 1 teaspoon baking powder
  • 6 tablespoons butter (melted)
  • 3 eggs
  • sea salt and pepper to taste
  • 1/2 cup cheddar cheese (shredded)
  • 3 sprigs fresh thyme (destemmed)

Instruction

  • Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray or grease and set aside.
  • Add olive oil to a skillet over medium heat. Saute mushrooms and asparagus until moisture is released and asparagus is tender crisp.
  • Meanwhile, add milk, whole wheat flour, baking powder, melted butter, eggs, sea salt and pepper to a blender. Blend until well combined and frothy.
  • Evenly poor egg mixture into muffin tin. Add sautéed mushrooms and asparagus to each quiche and top with shredded cheddar and thyme.
  • Bake for 20-25 minutes or until tops and edges are golden.