These Mini Spinach and Mushroom Quiches are perfect as a snack or appetizer. Packed with savory flavors and nutritious ingredients, they are sure to be a hit at your next gathering.
Ingredients
Crust
- Flour — 125 g
- Unsalted butter — 1/2 cup (113g), cold and cubed
- Cold water — 2 tablespoons (30ml)
Filling
- Eggs — 4
- Heavy Cream — 3/4 cup (180ml)
- Spinach — 1 cup (30g), chopped
- Mushrooms — 1 cup (150g), sliced
- Shredded Gruyere Cheese — 1/2 cup (50g)
- Salt — 1/2 teaspoon (2.5g)
- Black pepper — 1/4 teaspoon (1g)
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Cooking Instructions!
Preheat the oven to 375°F (190°C).
In a food processor, combine the flour and cold cubed butter. Pulse until the mixture resembles coarse crumbs.
Gradually add the cold water while pulsing, until the dough comes together.
Transfer the dough to a floured surface and roll it out to about 1/8-inch (3mm) thickness.
Using a round cookie cutter or a glass, cut out circles slightly larger than the wells of a muffin tin.
Press the dough circles into the greased muffin tin, forming mini crusts. Set aside.
In a medium bowl, whisk together the eggs and heavy cream. Season with salt and black pepper.
In a skillet, sauté the chopped spinach and sliced mushrooms until cooked and most of the moisture has evaporated.
Divide the spinach and mushrooms evenly among the mini crusts in the muffin tin.
Pour the egg mixture over the spinach and mushrooms, filling each crust about three-quarters full.
Sprinkle shredded Gruyere cheese over the top of each quiche.
Bake in the preheated oven for 20-25 minutes, or until the quiches are set and lightly golden on top.
Allow the quiches to cool slightly before removing them from the muffin tin.
Serve warm or at room temperature. Enjoy!
