Mushroom and Spinach Quiche Cups

This mini quiche recipe packs loads of flavor into a few delicious bites. Serve is along with mixed greens for an elegant brunch option or make ahead to enjoy as a breakfast-on-the-go all week long!

Mushrooms and Spinach Quiche Cups


1-1/4 cup Flap Jacked Buttermilk Protein Pancake Mix
1/2 cup water
1 tsp seasoning
1 TBSP olive oil
1/2 cup white mushrooms (chopped into small pieces)
1/4 cup diced red onion
2 cups (fresh) baby spinach leaves
4 large eggs
4 large egg whites
1/4 cup 2% milk
6 pieces turkey bacon, cooked and coarsely chopped
1/3 cup shredded Fontina (or Swiss) cheese
salt & pepper, to taste


Put FlapJacked mix and seasoning in a bowl and whisk together. Add in water and stir until you have a thick, sticky dough. Place in the refrigerator.

Place a large skillet over medium heat. Add the oil, mushrooms, onion, and season to taste with salt and pepper. Cook until onion are soft and the mushrooms are dry and lightly browned, about 10 minutes. Add in the in the baby spinach, stir and remove from heat (the spinach should be slightly wilted). Set aside to cool slightly. Remove the dough from the refrigerator and cut into 12 equal pieces. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.

Heat oven to 375˚. Press and flatten each piece of dough against the rim of the cups of the muffin tin (the dough should fill out about half of the cup) and set aside. Whisk the eggs, egg whites, milk, and a pinch of salt and pepper until well combined. Stir in the cheese and chopped bacon, followed by the mushroom, onion and spinach mixture. Pour the egg mixture evenly between the muffin tins, filling each about halfway. Place in the oven and bake for about 20 minutes (until quiches are golden brown on top and set in the middle). Remove from the oven and let the pan cool for 10 minutes. Serve and ENJOY!

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