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At its core, a quiche is a savory pie filled with a mixture of eggs, milk or cream, and various ingredients such as vegetables, meats, and cheeses. The origins of quiche can be traced back to the medieval German kingdom of Lothringen, where the dish known as "quiche Lorraine" was born. Traditionally, quiche Lorraine was made with a creamy filling and bacon, but over time, the recipe has evolved to include a plethora of variations featuring different fillings and crusts.

Spinach Mushroom Quiche Cups

Discover the delightful Mini Spinach & Mushroom Quiche Cups, the perfect snack or appetizer for any occasion. These bite-sized treats are not only easy to prepare but are also packed with flavor and nutrition. With fresh spinach and savory mushrooms as the stars, each cup offers a nutritious boost. Ideal for brunch, parties, or meal prepping, they can be customized for diverse tastes. Enjoy these versatile quiches warm or cold, making them a satisfying option for everyone!
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Ingredients
  

1 cup fresh spinach, chopped

1 cup mushrooms, diced (preferably cremini or button mushrooms)

1/2 cup onion, finely chopped

2 cloves garlic, minced

4 large eggs

1 cup heavy cream or whole milk

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

1 tsp salt

1/2 tsp black pepper

1/2 tsp nutmeg (optional)

1 package of pre-made phyllo pastry cups or mini pie shells

Fresh herbs for garnish (e.g., parsley, thyme, or chives)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and arrange a baking sheet lined with parchment paper.

    Sauté Vegetables: In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the chopped onions and garlic, sautéing until translucent (about 3-4 minutes). Then, add the diced mushrooms and cook until tender, about 5 minutes. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and nutmeg (if using). Remove from heat.

      Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, heavy cream, and remaining salt and pepper until well combined. Fold in the sautéed vegetable mixture and shredded cheese until evenly distributed.

        Fill the Cups: Place the phyllo pastry cups or mini pie shells on the prepared baking sheet. Carefully spoon the spinach and mushroom mixture into each cup, filling them about 3/4 of the way full to allow for rising.

          Bake: Bake in the preheated oven for 20-25 minutes, or until the quiche cups are golden brown on top and the egg mixture is set.

            Cool and Serve: Remove from the oven and let them cool for a few minutes. Garnish with fresh herbs before serving. Enjoy warm or at room temperature!

              Prep Time: 15 mins | Total Time: 40 mins | Servings: 12 quiche cups