Imagine a mouthwatering, perfectly portioned French-inspired treat that will make your taste buds dance with joy! These Mini Spinach and Mushroom Quiches are not just another appetizer - they're a culinary adventure packed into a single, irresistible bite. Whether you're hosting a brunch, looking for a quick breakfast, or wanting to impress your guests with minimal effort, these mini quiches are about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 pie crust
- 1 cup fresh spinach
- 1 cup sliced mushrooms
- 4 eggs
- 1 cup milk
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 6-cup muffin tin by lightly greasing each cup with butter or non-stick cooking spray.
- Roll out the pie crust and cut into 6 circular pieces slightly larger than the muffin tin cups. Gently press each crust piece into the muffin tin, creating a small cup shape with overhanging edges.
- Wash and chop fresh spinach into small pieces. Clean and slice mushrooms thinly.
- In a skillet over medium heat, sauté mushrooms until they release their moisture and become golden brown, about 5-6 minutes. Add spinach and cook for an additional 2 minutes until wilted.
- In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Distribute the sautéed mushrooms and spinach evenly among the pie crust cups.
- Sprinkle shredded cheese over the vegetable mixture in each cup.
- Carefully pour the egg mixture into each cup, filling them about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the quiches are golden brown and the egg is set.
- Remove from oven and let cool for 5 minutes before gently removing from the muffin tin.
- Serve warm and enjoy your mini quiches!
Tips
- Crust Perfection: Make sure your pie crust is cold when you're working with it. This helps create a flakier, more delicate texture.
- Moisture Management: After sautéing mushrooms and spinach, let them cool slightly and pat dry with a paper towel to prevent soggy quiche bottoms.
- Cheese Selection: Feel free to experiment with different cheeses like gruyère, feta, or goat cheese to add unique flavor profiles.
- Make-Ahead Magic: These mini quiches can be prepared in advance and reheated, making them perfect for meal prep or entertaining.
- Even Cooking: Use a light-colored muffin tin to prevent over-browning and ensure even cooking.
- Don't Overfill: Leave a little space at the top of each cup for the egg mixture to rise slightly during baking.
- Serving Suggestion: Serve these quiches warm or at room temperature for the best flavor and texture.
Nutrition Facts
Calories: 342kcal
Carbohydrates: g
Protein: g
Fat: 20g
Saturated Fat: g
Cholesterol: mg
