It seems like FOREVER since we’ve had a Reveal Day of The Secret Recipe Club, but finally here we are, having the greatest time together…  My assigned blog for the first month of 2015 has such a cute name, makes me smile:  A Calculated Whisk… Becky, the cook behind the blog is a teacher of English to young Spanish-speaking kids, and next year will be starting to work on her master’s degree in Speech and Language Pathology. Impressive!  Her site focuses on Paleo-friendly recipes, but is  not restricted to them. For those interested in the Paleo life-style,  I recommend reading her series of posts starting in January 1st, 2014, in which she shares her experience doing the Whole30 thing and blogging daily about it. That is endurance on several levels!  😉   Becky has two incredibly cute cats, Cupcake (a butter-addict) and Furpaws (prefers to hang inside the kitchen sink hoping for a sip of water straight from the faucet).  I say we pet lovers have our share of idiosyncratic creatures to deal with…    I am quite fond of Paleo recipes because they are usually moderate in carbs and high in protein, which is my preferred way to eat, so I had no problem finding stuff in her blog that pleased me. In fact, I intend to enjoy in the near future her Chicken Meatballs with Garlic Kale Marinara, her Chickpea Mushroom Spread (this one not Paleo), her Pumpkin and Pecorino Souffle (pretty intriguing gluten-free version), and her Spicy Cocoa Chili.  But this recipe won my heart to share with you today: Mini-Quiches with Duxelles and Broccoli.  As I expected, they were cute and absolutely delicious!


(slightly adapted from A Calculated Whisk)

makes 12 mini-quiches

for the duxelles:
2 tablespoons ghee
1 large shallot, minced
1 garlic clove, minced
1 cup minced mushrooms
Salt and freshly ground black pepper to taste

for the mini quiches:
2 cups finely chopped broccoli florets
4 whole eggs
2 egg whites
1/2 cup coconut milk, full fat
1/2 teaspoon sea salt, or to taste
Freshly ground black pepper to taste
olive oil, for greasing the pan

Heat the oven to 350 degrees F, 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. 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.


to print the recipe, click here

Comments:  I turned this recipe into a Neolithic version by adding feta cheese, my apologies to all modern cave men out there.  But some pieces of leftover feta were staring at me from the fridge JUST as I was grabbing the eggs, and they actually screamed when left behind: “Please, take us, take us!”. I could not ignore them, I’m sure Becky will forgive me for the tweak.  Those of you on a strict Paleo kick, simply omit the feta, but adjust the salt accordingly.

These were so tasty and convenient both as a side-dish at dinner or as a snack. Of course, you can think of all types of goodies to add to the mixture, keeping it Paleo with diced roasted butternut squash, shredded zucchini, or stretching a bit its limits with a little Roquefort or other yummy cheese.  However, this version joining broccoli with mushrooms is going to be hard to beat.


Becky, as soon as this post is public, I am going to subscribe to your blog, as I don’t want to miss any of your future recipes. I truly enjoyed secretively exploring your site, and look forward to more…

As usual, my readers are all invited to go poke a blue frog. There is one waiting for you at the end of the post, and once poked, you will be able to see what all my fellow Secreters have been up to in the first month of 2015! And if you are curious about who had my blog, take a look at this beautiful post by Tara.  She made brigadeiros!  Clever girl!

ONE YEAR AGO: Quinoa and Sweet Potato Cakes

TWO YEARS AGO: Pumpkin Bolo de Fuba’ Cremoso

THREE YEARS AGO: Citrus-crusted Tilapia Filets

FOUR YEARS AGO: Bran Muffins, not just for Hippies

FIVE YEARS AGO: Flourless Chocolate Cake



    • True, I think for parents these would go great in a lunch box for kids. If the kids eat mushrooms… PHil’s kids when they were young would walk away from the house if mushrooms were in the same room. Now they evolved into intelligent beings. 😉


  1. These look delicious! I love the addition of feta. I also loved being assigned to your blog this month and scrolling through all your recipes. Your brigadeiros are amazing!


  2. These look fantastic! I’ve actually had Becky’s blog for a past SRC reveal day + I made those chicken-zucchini meatballs you mentioned – they turned out AWESOME! You’ve gotta try ’em. They are on both of our blogs now! =D


    • My kind of recipe too, just a general method, and you can take it wherever you want. My next post in fact is another example of the same approach…. stay tuned! I think you will like that one too…


    • A friend of mine makes a “regular size” quiche with no crust, she says it also works great, you need to grease the baking dish well, though. I intend to try it at some point…


    • I think most thing prepared in this type of single bite, or couple of bites version is immediately nicer than the regular type. You know, small vials hold the best things… (Says Sally from the top of her 5ft 😉


    • Good luck on your Whole30 adventure! I highly recommend “The Frugal Paleo Cookbook” – very sensible approach to a system than can easily break a budget, especially if you decide to make every single one of those special concoctions to mimic “normal food”


  3. How funny Sally! I just made broccoli quiche last night. I love the mini version. I’m sorry I haven’t been here to comment in so long. I’ve been busy with births, but I promise I check in every week. Thank you for sharing all that you do with us!


  4. Hi Sally! I plan to make this soon. A question for you: I’ve never used ghee or coconut milk. Do you think the flavor would suffer much by using butter and regular milk? I will be adding feta.

    Also, just saw your roasted cauliflower rice (hope I have the name right). Gotta’ try that one too very, very soon. I’m always in need of simple alternatives to starchy sides. Thanks!


  5. I was jealous as I read your post and looked at the pictures. Everything looks so good, and I cant have any because of an egg allergy. I didn’t use to be allergic to them, and really miss being able to eat them.


    • OH, that is sad… I imagine it is very hard to deal with food allergies, I am so lucky that I can eat anything! Well, green bell peppers do not like me very much, but it’s not a real allergy, just a bit of a problem digesting them.


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