Mini Turkey &
Mushroom Quiches
Individual egg quiches packed with deli turkey, mushrooms, and cheddar cheese — baked in ramekins or a muffin tin until golden and set. A fast, protein-packed breakfast or snack that takes 10 minutes to put together and makes four servings at once. Top with salsa for a little kick and keep them in the fridge all week.
- 4 large eggs
- 4 slices deli turkey, finely chopped
- 6–8 mushrooms, finely chopped
- ½ cup 2% shredded cheddar cheese
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- — cooking spray
- — salsa, to serve (optional)
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1
Preheat & prep
Preheat oven to 375°F. Spray 4 ramekins or 4 cups of a standard muffin tin generously with cooking spray. Place ramekins on a baking sheet for easy handling.
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2
Chop the fillings
Finely chop the mushrooms and deli turkey into small pieces — the finer the chop, the more evenly they distribute through the egg and the better each bite. Set aside.
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3
Mix the egg base
Crack all four eggs into a large bowl and whisk until smooth. Add the garlic powder, onion powder, salt, and pepper and whisk again to combine. Add the chopped mushrooms, turkey, and all but a small pinch of the shredded cheddar. Stir to combine.
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4
Fill & top
Divide the egg mixture evenly between the 4 prepared ramekins or muffin cups — fill about ¾ of the way to leave room for puffing. Sprinkle the reserved pinch of cheddar over the top of each for a golden cheese crust.
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5
Bake & serve
Bake at 375°F for 22–25 minutes until the tops are golden, the centers are set, and a knife inserted into the middle comes out clean. Let cool for 3 minutes before removing from ramekins. Serve warm with salsa on the side or straight from the fridge cold — both are great.
- Ramekins vs muffin tin: Ramekins make larger, more substantial individual quiches — a muffin tin makes smaller ones that work better as a snack or appetizer. Both work at the same temperature and cook time; just check for doneness at 20 minutes with the muffin tin since they're smaller.
- Customize freely: The base is one egg per quiche with cheese and two fillings — swap the turkey for crumbled cooked turkey sausage, diced ham, or cooked turkey bacon. Swap the mushrooms for diced bell pepper, spinach, or green onion. Same bake time regardless.
- Meal prep: These keep covered in the fridge for up to 4 days — reheat in the microwave for 45–60 seconds or eat cold straight from the fridge. A faster breakfast than anything you could order and completely on plan.
- Salsa is the perfect topping: A spoonful of chunky salsa over a warm mini quiche is one of the best simple combinations in this collection — the cool, fresh tomato and onion against the warm egg and cheese is genuinely excellent.
- Freeze them: Wrap individual cooled quiches in foil and freeze for up to 2 months. Reheat from frozen in the microwave for 90 seconds or in a 350°F oven for 10 minutes.