Get ready to tantalize your taste buds with the most irresistible bite-sized delights that will make your guests beg for more! These Mini Mushroom and Spinach Quiches are not just another appetizer - they're a culinary masterpiece that transforms simple ingredients into a gourmet experience. Imagine crispy phyllo cups filled with a creamy, savory mixture of earthy mushrooms, tender spinach, and melted cheese that practically melts in your mouth. Whether you're hosting a brunch, looking for a quick snack, or wanting to impress your friends 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: 12 servings
Ingredients
- 1 cup mushrooms, sliced
- 1 cup spinach, chopped
- 1/2 cup onion, diced
- 6 eggs
- 1/2 cup milk
- 1 cup cheese, shredded
- Salt and pepper to taste
- 1 package phyllo pastry cups
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your mini quiches bake evenly and achieve a nice golden color.
- In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the sliced mushrooms to the skillet and cook for an additional 5 minutes, stirring occasionally, until they are tender and any moisture has evaporated.
- Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Season the mixture with salt and pepper to taste. Remove from heat and let it cool slightly.
- In a large mixing bowl, crack the 6 eggs and whisk them together. Then, add the 1/2 cup of milk and whisk until well combined.
- Add the sautéed mushroom and spinach mixture to the egg mixture, followed by the shredded cheese. Mix everything together until evenly combined.
- Take the package of phyllo pastry cups and arrange them on a baking sheet. Carefully spoon the egg and vegetable mixture into each pastry cup, filling them about 3/4 full to allow for expansion while baking.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the quiches are set in the middle and the tops are golden brown.
- Once baked, remove the mini quiches from the oven and let them cool for a few minutes. Serve warm or at room temperature as a delightful appetizer or snack.
- Enjoy your delicious Mini Mushroom and Spinach Quiches!
Tips
- Pro Tips for Perfect Mini Quiches Every Time: • Make sure to sauté your mushrooms and onions thoroughly to remove excess moisture, which prevents soggy quiche bottoms. • Don't overfill the phyllo cups - leaving a little space allows the egg mixture to puff up beautifully during baking. • For extra flavor, try adding a pinch of fresh thyme or a dash of garlic powder to the vegetable mixture. • These mini quiches can be prepared ahead of time and reheated, making them perfect for meal prep or entertaining. • Want to make them even more special? Experiment with different cheese varieties like gruyère or goat cheese for unique flavor profiles. • Let the quiches cool for a few minutes after baking to help them set and make them easier to remove from the pastry cups.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 6g
Protein: 7g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 110mg
