Description
Mini Mushroom and Spinach Quiches are savory, creamy bites packed with earthy mushrooms, fresh spinach, and melted cheese, all nestled inside golden, flaky pastry shells. Perfect for brunch, meal prep, or as elegant appetizers, these mini quiches are flavorful, customizable, and easy to make ahead.
Ingredients
- 1 sheet shortcrust pastry (or pie dough)
- 1 cup sliced mushrooms (button or cremini)
- 1 cup fresh spinach, chopped
- 1 tablespoon olive oil or butter
- 1 clove garlic, minced
- 3 large eggs
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 3/4 cup shredded Gruyère or sharp cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Optional: 1 teaspoon chopped fresh thyme or parsley
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin or mini tart pans.
- Roll out the shortcrust pastry and cut into circles to fit your pans. Press into the pans and chill for 10–15 minutes.
- Blind bake the crusts for 8–10 minutes until lightly golden. Remove and let cool slightly.
- In a skillet, heat olive oil or butter over medium heat. Add mushrooms and sauté for 5–7 minutes until browned.
- Add garlic and cook for 1 minute. Add spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, whisk together eggs, milk, cream, salt, pepper, and shredded cheese. Stir in herbs if using.
- Divide the mushroom-spinach mixture among the crusts. Pour egg mixture over the filling, leaving a small gap at the top.
- Bake for 18–22 minutes, or until centers are set and tops are golden.
- Let cool slightly before removing from pans. Serve warm or at room temperature.