Mini Spinach Quiche Recipes

MINI SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 375 degrees F. 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.

AWESOME MINI SPINACH QUICHE BITES

Steps:

• Set the oven to 375 degrees.
• On a lightly floured surface, with a 1-1/2-inch biscuit cutter, cut out 12 rounds from the thawed pie crust.
• Press each of the rounds into the bottom, and up the sides of ungreased mini muffin cups.
• Repeat with the second pie crust.
• In a skillet, cook the bacon until brown and very crisp; drain.
• Add in the onions to the same skillet with the bacon drippings, cook for 5 minutes, or until tender, stirring constantly; drain.
• Place the onions in a medium bowl.
• Crumble the bacon into small pieces, and add in with the cooked green onion.
• Add in the eggs to the bacon and onions; beat well.
• Stir in the cream, salt, nutmeg and the Parmesan cheese.
• Add in the squeezed spinach; mix well to combine.
• Divide the mixture evenly into crust-lined cups.
• Bake for 20-25 minutes, or until puffed and golden brown.
• Cool in pan on wire rack for 10 minutes.
• Loosen quiches from pan with tip of knife.
• Serve warm or cool.
• Store in the refrigerator.

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.

MINI CRUSTLESS SPINACH AND FETA QUICHES

Steps:

• Heat oven to 375ºF.
• Whisk eggs, dressing and milk until blended.
• Place spinach in 24 mini muffin pan cups sprayed with cooking spray; top with cheese. Spoon egg mixture over ingredients in cups.
• Bake 17 to 20 min. or until centers are set and tops are golden brown. Immediately run knife around edge of each quiche, then remove from pan to serve.

MINI SPINACH, BACON, CHEESE QUICHES

Steps:

• In a skillet over medium heat cook the onions in bacon grease OR olive oil until tender.
• Add spinach and seasonings and stir. Turn heat up to medium high to cook off spinach moisture. This will take only a couple of minutes; you want spinach just wilted and still bright green.
• Remove from heat and stir in bacon. Allow to cool for at least 10 minutes.
• Combine cheeses in a large bowl.
• Add eggs and stir until well blended.
• Add cooled spinach mixture. Stir to combine.
• Divide mixture evenly among 10 lightly greased muffin cups. Fill other two empty cups 1/2 full of water (to allow for even cooking).
• Bake at 350 for 40 minutes until filling is set.
• Let stand for 10 minutes, then run a thin knife around edges to release.
• Serve warm.