Quiche is a bit of a strange animal in my world. When I think of quiche, it doesn’t really sound all that life-changing. Sure, it is good. But for the most part, I just think of it as a really time-consuming omelet.
And then I eat quiche. And I’m quickly reminded why it is so worth the time. Fluffy, butter, and totally customizable. Here is one of my go to quiche recipes. Here, I’m making bite-sized mini versions for a holiday party, but this recipe just as easily morphs into a full-sized quiche with just a bit more time in the oven.
This recipe is easy peasy and very guest-worthy. Let’s get to cooking.
Before I assemble the filling, I like to get my pan prepared. Here I’m using a mini cupcake tin coated in cooking spray. Also, I’m using refrigerated pie crust. Make your own if you are so inclined. To make 4 dozen quiche, I needed two crusts. Obviously if you are making one big quiche, one crust is fine. Pull out your handy-dandy biscuit cutter and cut dough discs that are just slightly larger that the openings on your muffin tin.
Now we move onto the filling. Melt 1/2 stick of butter in a skillet.
Stir! And set aside.
Top with some more shredded cheddar (also know as “Shreddar!” in our house)
Mini Feta, Mushroom and Spinach Quiche
(makes 48 mini quiche)
2 prepared pie crusts
1/2 stick of butter
1 small onion, diced
2-4 cloves garlic, minced
1-10 oz. packaged frozen spinach, drained and chopped
6 oz. feta
1-15 oz. can mushrooms, drained
1 cup milk
Salt and pepper
Shredded cheddar cheese
Preheat oven to 375°. Cut circles from pie crusts using a biscuit cutter or drinking glass. Push mini-crusts into cups on a greased mini muffin tin. Set aside.
Melt butter in a skillet over medium heat, add onion and garlic and saute until tender. Remove from heat and add spinach, feta, mushrooms and a handful of cheddar cheese. Season with salt and pepper. Stir. Spoon into mini crusts.
In a medium bowl, whisk together eggs and milk. Spoon over filling in mini crusts. Top with a sprinkle of cheddar cheese. Bake for 15-20 minutes or until egg is set and crusts are browned. Cool 10-15 minutes before removing from muffin tin.