Mini Spinach And Mushroom Quiche Recipes

MINI MUSHROOM & SPINACH QUICHE RECIPE BY TASTY

Steps:

• Prepare muffin tins with cooking spray and preheat the oven 350°F.
• Heat oil in a large skillet on medium high heat.
• Stir and cook mushrooms until softened, then add onion and garlic to this. Once combined and onions are cooked through, add spinach and cook for another 3 minutes.
• Remove from heat and set vegetable medley aside.
• In a separate large bowl at room temperature, whisk in eggs, milk, Dijon mustard, and salt and pepper. To this, stir in cheese and mushroom mixture.
• Take a ladle and fill each sprayed muffin cup with prepared mixture.
• Place in the oven and bake for 30 to 40 minutes or until cooked through (toothpick inserted comes out clean).
• Serve warm and enjoy.

MUFFIN-TIN SPINACH & MUSHROOM MINI QUICHES

Steps:

• Preheat oven to 325 degrees F. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms in an even layer; cook, undisturbed, until browned on the bottom, about 4 minutes. Stir and continue to cook, stirring occasionally, until browned all over, about 5 minutes. Add onion; cook, stirring occasionally, until beginning to soften, about 4 minutes. Stir in garlic and thyme; cook, stirring, until fragrant, about 2 minutes. Add spinach; cook, stirring constantly, until just wilted, about 2 minutes. Remove from heat.
• Whisk eggs, milk, Dijon, salt and pepper in a large bowl. Stir in cheese and the mushroom mixture. Coat a standard 12-cup muffin tin with cooking spray. Divide the mixture among the prepared muffin cups. Bake, uncovered, until puffed and set, about 30 minutes. Remove from the pan and serve immediately.

SPINACH MUSHROOM QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
• Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
• Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
• Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

TRANSFORMED SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fit pie crust into a 9-inch pie dish.
• Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
• Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
• Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
• Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

CRUSTLESS SPINACH QUICHE

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

MINI SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 375ºF. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
• Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.
• In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
• Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.
• Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.

MINI SAUSAGE AND MUSHROOM QUICHES

Steps:

• Set oven to 325 degrees (oven rack set to second-lowest position).
• Generously spray 12 regular-size muffin tins with cooking spray.
• Heat oil in a large skillet over medium heat.
• Add in the sausage meat and cayenne pepper (if using) and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, transfer to a large bowl.
• Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat.
• Add in the Swiss cheese and Parmesan cheese, finely chopped green onion, black pepper and seasoned salt to the sausage/cheese mixture; mix to combine.
• In a bowl whisk eggs, egg whites and half and half cream together until blended.
• Divide the egg mixture between each muffin tin.
• Sprinkle about 2 tablespoons sausage mixture on top of the egg mixture.
• Bake for about 25 minutes or until the tops are just beginning to brown.
• Let cool for 5 minutes in the tins.
• Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack.
• Turn upright and let cool.

THE BEST SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large dutch oven or pot, melt butter over medium heat. Saute garlic and onion in butter until lightly transparent. Add the mushrooms, and saute until they are fragrant. Add the spinach, and saute until it reduces down (about 4 minutes). Remove and reserve most of the liquid from the pan. Stir in all the italian cheese and all but 1/2 cup of the cheddar. Season with salt and pepper (make sure to taste at this point, as this is the only time you will be able to adjust the salt and pepper). Spoon mixture into pie crust.
• In a medium bowl, whisk together eggs and milk. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Add in the set aside liquid if it seems too dry, and mix thouroghly.
• Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10-inch pie dish.
• Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
• Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
• Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.