Muffin-Tin Spinach & Mushroom Mini Quiches Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a muffin tin.
• STEP 2.In a skillet, heat olive oil over medium heat. Add mushrooms and cook until they release their moisture and start to brown.
• STEP 3.Add garlic and spinach to the skillet and cook until the spinach wilts. Remove from heat and let cool.
• STEP 4.In a bowl, whisk together eggs, milk, nutmeg, salt, and pepper.
• STEP 5.Divide the mushroom and spinach mixture evenly among the muffin cups. Pour the egg mixture over the vegetables.
• STEP 6.Bake for 20-25 minutes, or until the quiches are set and golden brown on top.
• STEP 7.Allow the quiches to cool for a few minutes before removing them from the muffin tin. Serve warm or refrigerate for later.
• STEP 8.These mini quiches can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy cold.

Cooking Tips

• Feel free to add other vegetables or cheese to customize the quiches to your liking.
• Make sure to thoroughly grease the muffin tin to prevent sticking.
• To make the quiches even more flavorful, sauté the mushrooms and spinach with some diced onions.
• Serve these mini quiches with a side salad for a complete and satisfying meal.

Storage and Serving

• Store the mini quiches in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave for a quick and easy breakfast or snack.
• Enjoy these quiches warm or cold, depending on your preference.