Ingredients
Scale
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1 – 2 cloves garlic, peeled & chopped
- 8 oz fresh, sliced mushrooms
- 1/2 cup chopped sweet mini peppers (or bell pepper)
- Red Robin Seasoning (or your favorite seasoned salt) and freshly ground pepper
- 1 1/2 cups fresh chopped asparagus
- 1 cup cooked quinoa
- 1 cup finely shredded white cheddar or Dubliner cheese
- 6 extra large eggs
- 1/3 cup milk
Instructions
- Preheat oven to 350 F. Spray a 12-spot muffin tin with cooking spray.
- Heat a frying pan over medium heat and add the olive oil. Add the onion and garlic and saute for a few minutes until the onion is tender. Stir in the mushrooms and peppers. Sprinkle generously with Red Robin Seasoning and freshly ground pepper and stir to mix.
- Cover and cook, uncovering to stir frequently then covering again, until the mushrooms are juicy and tender. Add the asparagus and saute for a few more minutes until the asparagus is crisp tender and bright green.
- Meanwhile, in a small mixing bowl, mix together the quinoa and the cheese. Divide this mixture amongst the muffin cups, packing down the quinoa a bit with a spoon.
- Then divide the mushroom asparagus mixture amongst the muffin cups.
- In a small mixing bowl, whisk together the eggs and milk. Sprinkle the eggs with Red Robin Seasoning and freshly ground pepper. Divide the egg mixture amongst the 12 muffins, pouring over the cheese and veggies to fill each cup.
- Bake at 350 F. for about 20 – 25 minutes or until the egg is set. Remove from oven and let cool for 5 – 10 minutes before gently prying the quiche cups from the muffin tin. Eat immediately, or refrigerate (or freeze!) and reheat in the microwave for a quick, healthy breakfast or snack.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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