Every time I make this Mini Mushroom and Spinach Quiche, it reminds me of cozy Sunday brunches spent with family and friends. The smell of these delightful little quiches baking in the oven fills my home with such warmth and comfort that it feels like a big, loving hug. I remember my daughter coming over with her friends, giggling and excited about whatever new adventures awaited them, and I’d present them with these bite-sized treasures. As they dug in, their eyes lit up with joy, and I knew I had created a moment to cherish. I can’t wait for you to experience that same joy and nostalgia when you try this recipe!
How to Make Mini Mushroom and Spinach Quiche
Ingredients:
- 6 large eggs: The heart of any quiche! They bring everything together and give it that essential custard texture.
- 1/2 cup milk: This adds creaminess and helps to fluff up the quiche.
- 1/4 cup heavy cream: For an indulgent richness that makes each bite heavenly!
- 1 cup shredded cheddar cheese: Who doesn’t love cheese? It adds flavor and that lovely gooey texture we crave.
- 1/2 cup sautéed mushrooms: They offer a beautiful earthiness to the dish.
- 1/2 cup chopped fresh spinach: Fresh greens not only make the quiche colorful but also add a nutritious punch!
- 1/4 teaspoon garlic powder: A little touch of garlic lifts all the flavors.
- Salt and pepper to taste: These seasonings will enhance every ingredient.
- Fresh parsley for garnish: Adds a lovely finishing touch!
- Non-stick cooking spray: To ensure your quiches won’t stick to the pan!
How I Love Making These Mini Quiches:
First, let me tell you, the key to making the best Mini Mushroom and Spinach Quiche is all about preparation and good quality ingredients. You want to use the freshest mushrooms and spinach you can find. When I’m out in the garden, I often grab herbs and greens straight from the earth. There’s something truly special about that connection to nature!
Now let’s get into the cooking steps. Don’t worry; I’ll guide you through it!
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Preheat Your Oven: First off, you’ll want to preheat your oven to 375°F (190°C). Trust me, this is key for that perfect, golden top on your quiches. Preheating helps them bake evenly.
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Prepare Your Muffin Tin: Generously spray your muffin tin with non-stick cooking spray. I can’t stress enough how this makes removing the quiches a breeze!
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Whisk Together Your Eggs and Cream: In a large bowl, whisk together the 6 large eggs, 1/2 cup milk, 1/4 cup heavy cream, 1/4 teaspoon garlic powder, and a pinch of salt and pepper. The mixture should be fluffy, and I love to use a fork—it helps in creating just the right texture.
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Sauté the Mushrooms: In a skillet, sauté your 1/2 cup chopped mushrooms until they’re tender and slightly browned. This step brings out their nutty flavor! I recommend using a bit of olive oil and tossing in some garlic for extra flavor.
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Prepare the Spinach: Add 1/2 cup of chopped fresh spinach to the skillet and cook just until wilted. It happens quickly; you’ll see it change from bright green to soft and tender.
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Mix It All Together: Now, divide your sautéed mushrooms and spinach evenly among the muffin cups. Don’t be shy! Make sure each quiche gets a good helping of those tasty veggies.
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Add Cheese: Next, pour the egg mixture over the veggies, filling each muffin cup about 3/4 full. Then sprinkle 1 cup of shredded cheddar cheese over the top. It will melt beautifully as it bakes!
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Bake and Watch: Place the muffin tin in the oven and bake for 20–25 minutes. Your kitchen will start to smell divine, so make sure to keep an eye on the quiches as they bake. You want them set and golden on top—just like a little piece of heaven!
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Cool and Garnish: Once they’re done, let the quiches cool for a few minutes before gently removing them from the tin. A sprinkle of fresh parsley adds a lovely color contrast and a nice herbal note!
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Serve: These quiches are best enjoyed warm or at room temperature. They make not just a delightful brunch but also a great snack for any time of day!
Tips for Perfect Results:
- Don’t Overbeat: When mixing the eggs and cream, just whisk until combined. Overbeating can lead to a rubbery texture.
- Cheese Variation: Feel free to mix up the cheeses! Gruyère or mozzarella can be wonderful substitutes if you’re looking for something different.
- Veggie Options: The beauty of quiche is its versatility! You can add sautéed bell peppers, zucchini, or even cooked bacon bits if you’re feeling indulgent.
Serving Suggestions and Sides:
When it comes to serving your Mini Mushroom and Spinach Quiche, I love to pair it with a fresh salad. A simple green salad with vinaigrette dressing is perfect! You could also serve it with some fruit on the side, like sliced strawberries or grapes to add a bit of sweetness. A refreshing glass of iced tea or lemonade blends beautifully with this dish, too!
Leftovers:
Now, if you have any leftovers (which, let’s be honest, might not happen!), storing them is simple. Just place them in an airtight container in the fridge. They should stay fresh for about 3-4 days. When you’re ready to enjoy them again, pop them in the microwave for a quick reheat. They warm up wonderfully!
FAQ Section:
Can I use other vegetables instead of mushrooms and spinach?
Absolutely! You can get creative with your veggie choices. Broccoli, zucchini, or even roasted red peppers would be delicious in this quiche.
Can I make it ahead of time?
Yes, you can make the quiche ahead of time! Just prepare everything, pour the egg mixture in, and cover it before refrigerating. You can bake it just before serving, or reheat baked quiches if you’re short on time.
Is it okay to use frozen spinach?
While fresh spinach is my personal favorite, you can absolutely use frozen spinach. Just be sure to thaw and drain it well to avoid excess moisture!
The Mini Mushroom and Spinach Quiche has become a beloved staple in my kitchen, and I’m excited for you to give it a try. I know once you make it for your family, it’ll bring those same feelings of warmth and joy that I’ve experienced. As you watch their delighted expressions after the first bite, you’ll feel just how special this recipe truly is. Let me know how it turns out! I can’t wait to hear your stories about this dish. Happy cooking!