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

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.

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