Mushroom and Swiss Quiche Cups

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Mushroom and Swiss Quiche Cups


  • 1 package Cappello's Lasagna
  • 1 tablespoon oil
  • 1 1/2 cups sliced mushrooms
  • 1/2 medium onion, diced
  • 1 teaspoon salt
  • 9 eggs
  • 1/4 cup unsweetened almond milk
  • 1 cup shredded Swiss cheese
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder


  • Preheat the oven to 350 F.
  • Spray a 12-well cupcake pan with non-stick spray.
  • Slice the lasagna sheets into 2-inch pieces and layer each well with 3 lasagna pieces at different angles to cover the entire opening and make a cup; be careful not to puncture the pasta as you push it into the pan.
  • In a medium skillet, heat the oil over medium heat.
  • Add the mushrooms, onions and salt and cook until the onion is translucent and the mushrooms are soft; remove from heat and set aside to cool.
  • While the mushrooms cool, add eggs, milk, cheese, pepper and garlic to a medium bowl and whisk together; when they’re cool, add in the mushroom mixture and whisk well to combine.
  • Equally distribute the egg mixture among the lasagna cups and bake for 20-25 minutes or until the eggs are set and starting to very lightly brown on top.
  • Remove from the oven, allow to cool for 5 minutes then serve.

Kids Can Do

  • Measure out the ingredients
  • Whisk it all up
  • Fill the lasagna cups