Description
Mini Mushroom and Spinach Quiches are savory, bite-sized delights filled with sautéed mushrooms, fresh spinach, fluffy eggs, and gooey cheese—all wrapped in a buttery crust. Perfect for brunch, meal prep, or elegant snacking, these quiches are easy to make, customizable, and packed with satisfying flavor.
Ingredients
- 1 sheet store-bought pie dough
- Flour (for rolling, if needed)
- 1 tbsp olive oil or butter
- 1 cup mushrooms, thinly sliced
- 1 cup fresh spinach, chopped
- 3 large eggs
- 1/2 cup whole milk or half-and-half
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp nutmeg (optional)
- 1/2 cup shredded cheese (cheddar, Swiss, gruyère, or mozzarella)
- Fresh thyme or parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Roll out pie dough and cut circles to fit muffin tin wells. Press dough into each well and chill.
- Heat oil in a skillet. Sauté mushrooms for 5–6 minutes. Add spinach and cook 1–2 more minutes. Let cool.
- In a bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Stir in shredded cheese.
- Divide the mushroom-spinach mixture evenly among crusts.
- Pour the egg mixture over the filling, leaving 1/4 inch of space at the top.
- Bake for 22–28 minutes, until puffed and golden.
- Let cool 5–10 minutes before removing from pan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes