Yields: About 24 mini cups
Prep time: 20 minutes
Cook time: 18-22 minutes
Ingredients
- 1 cup chicken or vegetable broth
- 1/2 cup uncooked quinoa
- 2 tablespoons butter
- 8 ounces mushrooms (white button, cremini, etc), chopped
- 1 shallot, chopped
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1-1/4 teaspoons dried thyme
- 1 cup freshly shredded Swiss cheese
- 1/4 cup freshly shredded Parmesan cheese
- 2 whole eggs + 2 egg whites, whisked
Instructions
1. Cook the quinoa
- Rinse the quinoa thoroughly in a fine-mesh sieve.
- Combine the broth and quinoa in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid has been absorbed.
- Let the quinoa cool slightly.
2. Sauté the vegetables
- While the quinoa cooks, melt butter in a large skillet over medium heat.
- Add mushrooms and shallots and season with salt and pepper. Cook, stirring occasionally, until both are softened.
- Add garlic and thyme. Cook for an additional minute, stirring constantly until fragrant.
- Remove from heat and set aside to cool slightly.
3. Mix the ingredients
- Preheat the oven to 375°F (190°C). Grease a 24-count mini muffin tin very generously with cooking spray.
- In a large bowl, combine the cooked quinoa, sautéed mushroom mixture, Swiss cheese, Parmesan cheese, and the whisked eggs. Stir everything together until well combined.
4. Bake
- Divide the quinoa mixture evenly among the prepared muffin cups, filling them almost to the top.
- Place the muffin tin on top of a baking sheet (for easier handling and potential spill protection).
- Bake for 18-22 minutes, or until the tops are light golden brown and set.
5. Cool and serve
- Let the cups cool slightly in the muffin tin before serving. You can serve warm or at room temperature.
6. Storage
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
7. Freezing
- Cool cooked cups completely.
- Place them on a baking sheet and freeze until solid.
- Transfer frozen cups to a freezer-safe container or bag for longer-term storage.
8. Reheating
- Thaw frozen cups in the refrigerator overnight.
- Reheat in the microwave or oven until heated through.
Tips
Add-ins: Customize with other vegetables like spinach, bell peppers, or chopped onions. You could also add a little crumbled cooked bacon or sausage.
Spice it up: Add a pinch of red pepper flakes for a little heat.
Dairy-free: Use nutritional yeast instead of Parmesan cheese and a plant-based substitute for Swiss cheese.
