Description
Golden, flaky, and packed with savory mushroom and spinach flavor, these mini quiches are ideal for breakfast, brunch, or entertaining. With a creamy egg custard and buttery crust, they’re both elegant and easy to make.
Ingredients
1 sheet puff pastry or pie crust, thawed
1 cup sliced mushrooms
1 cup fresh spinach
3 large eggs
1/2 cup heavy cream
1/2 cup shredded cheese (Gruyère, Swiss, or Cheddar)
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
Olive oil or butter (for sautéing)
Instructions
- Preheat oven to 375°F (190°C). Roll out pastry and cut into circles. Press into muffin tin and prick bottoms. Pre-bake for 8 minutes.
- In a skillet, sauté mushrooms in oil or butter until browned. Add spinach and cook until wilted. Drain excess moisture.
- In a bowl, whisk eggs, cream, salt, pepper, and nutmeg. Stir in shredded cheese.
- Divide mushroom-spinach mixture among crusts. Pour in custard mixture until nearly full.
- Bake for 20-25 minutes until golden and set. Cool slightly before removing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers