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christmas recipe #3 : mini feta, mushroom and spinach quiche

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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.

Place and push. Don’t be afraid to squish them into the muffin cups.

Now we move onto the filling. Melt 1/2 stick of butter in a skillet.

Saute one small onion, diced and 2-4 cloves of garlic, minced.

Once tender, remove from heat. Add in 6 ounces feta, 1 large can of mushrooms, 1 box frozen spinach and a handful of shredded cheddar cheese. Salt and pepper.

Frowning on my choice of mushrooms? Don’t. I’ve tried it with fresh and various varieties and the difference is so minimal that it isn’t worth the extra money.

Stir! And set aside.

Next, in a mixing bowl, whisk together 4 eggs and a cup of milk.

Now it is time to fill. I used about a tablespoon of filling and a tablespoon of egg mixture for each mini quiche.

Don’t worry about overflow. We want these babies packed with flavor!

And the egg will settle into each cup, just pour slowly.

Top with some more shredded cheddar (also know as “Shreddar!” in our house)

Bake in a 375° oven for 15-20 minutes, or until the egg is set and the crust is golden brown.

If you are doing the full quiche, you baking time will be closer to an hour. Make sure to watch the crust and to cover with a foil tent if it starts to get too brown.

Let them cool 10-15 minutes before removing from muffin tin. I did the ice-cube tray method and flipped the pan upside-down over some paper towels. Then used a spoon to retrieve the stragglers.

These freeze stupendously! Once cool, I just drop them into a freezer bag. Defrost in the fridge and then reheat either for a few seconds in the microwave, or on a baking sheet in a 350° oven.

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
4 eggs
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.

 

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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