A Calculated Whisk

Creative paleo and gluten-free recipes

  • Home
  • About Me
    • Photography Portfolio
  • Cookbook
  • Recipe Index
  • Paleo
    • Paleo Eating
    • A Paleo Pantry
  • Blogging

Mini Quiches with Duxelles & Baby Broccoli (Whole30 Day 15)

January 16, 2014 By Becky 5 Comments

I’ve only been back at school for two days, and I’m already ready for another vacation!  On my first day back, I accidentally left my computer at school.  Luckily a friend was still on campus and was able to find it and stash it in her locker, so nothing happened to it.  I was stuck without it at home, though, which meant I had to break my blogging streak.  It was a little disappointing, but I figure it’s more important to keep up the healthy eating than to blog about it everyday, right?  Tuesday was the longest day ever with class from 8 to 1:30 and back-to-back sessions in the clinic from 3 to 5.  Today, I finally made it into the kitchen.
My Whole30 is officially half over, and I’m so happy to be eating such great food.  I have almost no cravings for off-plan foods, although there was one rough evening when I was getting ready to go to dinner at a friend’s and Ben had my favorite kind of pizza delivered.  To his credit, he thought it would arrive after I’d left.  I was starving and I would have loved a slice of that pizza…but I love having my pants fit better even more.  I stayed strong, made it to my friend’s house, and enjoyed a delicious Whole30-compliant meal there.  I even managed to sit calmly at the table while everyone else had cake and ice cream!

Who cares about cake and ice cream, though?  We have mini quiches with duxelles and baby broccoli.  These are the best grab-and-go breakfast I can think of.  Duxelles, made with mushrooms, shallots, garlic, and ghee, give great flavor to these quiches.  They’re packed with protein, and they’re super cute.  What more can you really ask for from a breakfast?

Mini Quiches with Duxelles & Baby Broccoli
Yield: 12 mini quiches
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Ingredients (inspired by Two Peas & Their Pod):

For the duxelles:

2 tablespoons ghee
2-3 tablespoons minced shallots (1 large or 2-3 small shallots)
1-2 garlic cloves, minced
1 cup minced mushrooms or mushroom stems*
Salt and freshly ground black pepper to taste

For the mini quiches:

1 bunch baby broccoli, ends trimmed and finely chopped (stalks and all!), or 2 cups finely chopped broccoli florets
6 eggs
1/2 cup egg whites
1/2 cup coconut milk
1/2 teaspoon sea salt, or to taste
Freshly ground black pepper to taste

Olive oil, for greasing the pan

*I used the stems from 16 brown mushrooms that had served as hamburger buns for this recipe.

Preheat the oven to 350, and grease a 12-cup muffin pan with olive oil.

To make the duxelles, melt the ghee in a medium skillet over low heat.  Add the shallots and garlic and saute, stirring frequently, until softened but not browned, 3-4 minutes.  Add the mushrooms and raise the heat to medium.  Cook, stirring frequently, until the mushrooms have released their liquid and most of it is gone, about 10 minutes.  Season the duxelles liberally with salt and pepper, then set aside on a plate to cool.

Return the skillet to medium and add the chopped broccoli.  Cook, stirring frequently, until bright green and crisp tender, about five minutes.  Set aside to cool.

In a large bowl, whisk together the remaining ingredients.  Stir in the duxelles and broccoli.  Divide the mixture among the 12 greased muffin cups, filling each one about 3/4 full (I used a 1/3 cup measure, not quite full, to portion the batter quickly).  Bake for 15-20 minutes, or until just set in the middle.

Gently run a knife around the edge of each quiche, and carefully scoop them out with a spoon.  Enjoy hot or warm.  Leftover quiches can be stored in the fridge for 3-4 days and reheated.

Want more Whole30 tips & recipes?  Come back for a new post everyday this month, and check out these previous posts:

  • Orange Ginger Squash Soup (Whole30 Day 1)
  • Creole Hash & Eggs (Whole30 Day 2)
  • 5 Essential Paleo Flavor Boosters (Whole30 Day 3)
  • Chicken Meatballs with Garlic Kale Marinara (Whole30 Day 4)
  • Cooking with Coconut Oil Review + Pork Chops with Apple Compote (Whole30 Day 5)
  • Braised Zucchini (Whole30 Day 6)
  • 7 Paleo Blogs I Love (Whole30 Day 7)
  • Sweet Potato & Kale Gratin (Whole30 Day 8)
  • Prepping a Week of Paleo Breakfasts (Whole30 Day 9)
  • Orange-Glazed Brussels Sprouts (Whole30 Day 10)
  • Pumpkin Soup with Crispy Shallots (Whole30 Day 11)
  • What I’m Cooking This Week (Whole30 Day 12)

For even more paleo recipes, check out these Whole30 posts from my archives or my Whole30 Pinterest board.  Also, follow me on Instagram to see pics of what I’m eating throughout my Whole30.

This post contains affiliate links.  If you make a purchase on Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected).  Thank you so much for supporting my site!

Filed Under: breakfast, gluten free, paleo, recipe, vegetarian, whole30 Tagged With: broccoli, duxelles, eggs, grain free, mushrooms, quiche, vegetables

« Pumpkin Soup with Crispy Shallots
Fried Okra with Avocado Crema (Whole30 Day 18) »

Comments

  1. jeenifer says

    May 7, 2018 at 4:27 pm

    how amazing of you, thank you for sharing amazing experience, i was looking for such stuff, so thanks again

    Reply
  2. Abbie says

    January 21, 2014 at 2:12 pm

    These are so cute and look awesome. Beautiful photos.
    Pinning!

    Reply
    • Rebecca Winkler says

      January 22, 2014 at 11:43 pm

      Thank you, Abbie! And thanks for the pin!

      Reply
  3. jacqueline says

    January 19, 2014 at 5:10 am

    way to go, maestra! stay strong 🙂

    Reply
    • Rebecca Winkler says

      January 19, 2014 at 4:14 pm

      Thanks, Jacqueline! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Hi, I’m Becky!

Welcome to A Calculated Whisk, where I share creative paleo and gluten-free recipes. Learn more about me here.

Connect with ACW on social media:

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Looking for something?

Subscribe via email and get a free e-book!

Instant Pot Recipes

Instant Pot Colcannon

Instant Pot Colcannon

Instant Pot Balsamic Short Ribs

Instant Pot Tomato Sauce (made with fresh tomatoes)

Instant Pot Short Rib Ragu

Instant Pot Short Rib Ragu

In a hurry? Try these 30-minute recipes:

Spiced Beef and Sweet Potato Bowls with Crispy Eggs

Sheet Pan Salmon and Delicata Squash

Pesto Shrimp Bake (Paleo, Gluten free)

Pesto Shrimp Bake with Squash and Tomatoes

Mole-Spiced Hanger Steaks with Strawberry-Avocado Salsa

Mole-Spiced Hanger Steak with Strawberry-Avocado Salsa

my healthy aperture gallery
rodelle brand ambassador

Privacy Policy

All text and photographs (c) Rebecca Winkler 2013-2020 unless otherwise noted.

Copyright 2013-2020 Rebecca Winkler · Foodie Pro Theme by Shay Bocks · Genesis Framework · Powered by Wordpress