Here’s a quick, easy lunch I made for myself last week: egg cups with mushrooms and quinoa (they were originally referred to as crustless mini-quiches, if that makes more sense to you, but given the quinoa, I’m going with the broader term of egg cup). They would do well served alongside a green salad, and they freeze beautifully.
2 Tbsp. olive oil
2 shallots, thinly sliced
1 lb. cremini mushrooms, stems removed and caps thinly sliced
1 tsp. salt
6 large eggs
1 ½ cups cooked quinoa
½ cup shredded lactose-free cheddar cheese
½ tsp. crushed red pepper (or Korean pepper)
Preheat the oven to 375 °F. Grease a silicone muffin pan and set aside.
In a large skillet, heat the olive oil. Sauté the shallots and mushrooms over moderate heat until softened, about 5 minutes. Season with ½ teaspoon salt and let cool.
Meanwhile, in a large bowl, whisk the eggs. Mix in the quinoa and cheddar and season with the remaining ½ teaspoon salt and the crushed red pepper.
Using a spatula, fold the cooled sautéed mushroom mixture into the egg mixture. Spoon the mixture into the 12 prepared muffin cups. Bake for 25 minutes, or until the quiche bites are golden brown around the edges. Let cool in the pan. Unmold and serve warm.