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In the realm of quick and delightful meals, Savory Spinach & Mushroom Mini Tortilla Quiches stand out as an ideal choice for any occasion. These versatile bite-sized quiches are perfect for brunch gatherings, family dinners, or even a cozy snack on a quiet evening. They offer a delightful blend of flavors, combining a crispy tortilla base with a rich egg filling and a medley of fresh vegetables. Not only are they easy to prepare, but these mini quiches also pack a nutritional punch, making them a fantastic addition to your culinary repertoire.

Mini Spinach Mushroom Tortilla Quiches

Discover the joy of cooking with Savory Spinach & Mushroom Mini Tortilla Quiches! These bite-sized quiches are perfect for brunches, family dinners, or even solo snacking. Featuring a crispy tortilla base filled with a creamy egg mixture and fresh vegetables, they're as nutritious as they are delicious. Quick and easy to prepare, you can customize them to suit your taste. Plus, they're a great way to enjoy the health benefits of spinach and mushrooms. Explore the recipe and elevate your culinary skills today!
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Ingredients
  

6 small flour tortillas

1 cup fresh spinach, chopped

1 cup mushrooms, finely chopped

1 small onion, diced

2 cloves garlic, minced

4 large eggs

1/2 cup milk

1 cup shredded cheese (cheddar, mozzarella, or a blend)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika (optional)

Olive oil for sautéing

Fresh herbs (like parsley or thyme) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin lightly with cooking spray or olive oil to prevent sticking.

    Prepare the Tortillas: Using a round cutter or a glass, cut the tortillas into circles that fit the muffin tin cups. You will need to cut out about 6 rounds. Gently press each tortilla circle into a muffin cup, forming a small bowl. Set aside.

      Sauté the Vegetables: Heat about 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic; sauté until soft and translucent, about 3-4 minutes. Then add the chopped mushrooms and cook for another 5 minutes until they release their moisture. Finally, stir in the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and let it cool slightly.

        Make the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, and paprika until well combined.

          Combine Ingredients: Stir the sautéed vegetable mixture into the egg mixture. Then fold in the shredded cheese, ensuring the ingredients are evenly distributed.

            Fill the Tortilla Cups: Carefully pour the egg and vegetable mixture into each tortilla cup, filling them about three-quarters full.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the quiches are set and the tops are golden brown. A toothpick inserted into the center should come out clean.

                Cool and Serve: Once baked, allow the mini quiches to cool for a few minutes before gently removing them from the muffin tin. Garnish with fresh herbs if desired.

                  Enjoy: Serve warm as an appetizer, brunch item, or even a quick snack!

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 mini quiches