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Leek and Mushroom Quiche Cups


  • 3 oz mushrooms, finely chopped

  • 4 oz leeks, sliced thinly and slices cut in half crossways

  • 2 oz sharp cheddar, grated

  • 4 eggs and 10 egg whites

  • 1 tsp dried sage

  • Ground pepper

  • ¼ cup non-fat Greek yogurt (optional)

Total Time: 40 min Prep: 10 min Cook: 30 min
Yield: 4 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Place 12 silicone cups in a muffin pan.

In a bowl, mix leeks, mushrooms and cheese well.

Divide veggie cheese mix evenly between the 12 silicone cups.

Place eggs, sage, pepper and heavy cream in the bowl and whisk very well to make sure the eggs are completely broken up.

Pour egg mixture into a measuring jug (or other container with a pouring lip) and then carefully fill each silicone cup. The cups should be almost full.

Carefully place the muffin pan into the center of the oven, pre-heated to 375 degrees F.

Bake for 30 minutes until the quiche cups are risen, puffy and golden brown.

Remove from the oven and carefully tip each quiche cup out of the silicone cups.

Eat immediately or, if making in advance, allow to cool completely before packing in a storage container and placing in the ‘fridge.