• 8 ounces mushrooms
  • Nonstick cooking spray
  • 1/4 cup finely diced green onion
  • Bacon, 3 strips, cooked
  • 1/4 teaspoon salt
  • Pinch of freshly ground black or white pepper
  • 3 large eggs
  • 2 large egg whites
  • 2 tablespoons half-and-half
  • 1 teaspoon Dijon mustard
  • 2 ounces shredded Swiss cheese


Preheat oven to 325 degrees F. Spray mini muffin pans with nonstick spray. Slice 3 mushrooms for garnish. Heat a 10-inch nonstick skillet and heat over medium-high heat and spray with cooking spray. Add a single layer of mushrooms, and cook, without stirring, for about 5 minutes, or until mushrooms become red-brown on one side. Turn and cook about 5 minutes, or until other side is same color. Set mushrooms aside.

Chop remaining mushrooms and add with onions, salt and pepper and saute, stirring occasionally, 8 minutes, until onions are soft and all moisture has evaporated. Remove from the heat and let cool.

In a large bowl, whisk eggs, half-and-half and mustard. Stir in mushroom mixture and cheese.

Divide egg/mushroom mixture among muffin cups; filling each about 3/4 full. Top each cup with 1 slice of mushroom and lightly spray with nonstick spray. Bake about 20-25 minutes, until puffed and set. Let cool in the pan 5 minutes. Using a teaspoon, gently run the spoon around the edge of each cup and scoop each quiche to remove. Place a sauteed mushroom slice on top of each quiche and serve.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8020

nutrition information per serving

40 calories; 3g total fat; 40mg cholesterol; 105mg sodium; 1g carbohydrates; 0g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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