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Mini Spinach & Mushroom Quiche Cups are a delightful culinary creation that effortlessly combines convenience with gourmet flair. These bite-sized quiches are perfect for a variety of occasions, whether you’re hosting a brunch gathering, entertaining guests at a dinner party, or simply seeking a satisfying snack to enjoy at home. The charm of these quiche cups lies not only in their elegant presentation but also in the harmonious blend of earthy spinach and rich mushrooms enveloped in a creamy egg custard.

Spinach Mushroom Quiche Cups

Discover the joy of making Mini Spinach & Mushroom Quiche Cups with this easy and customizable recipe! Perfect for brunch, parties, or a simple snack, these bite-sized quiches combine fresh spinach, earthy mushrooms, and a creamy egg filling. They can be prepared ahead of time and served warm or at room temperature, making them ideal for entertaining. Plus, you can adapt the ingredients to suit any dietary preference. Impress your guests with these flavorful treats!
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Ingredients
  

1 cup fresh spinach, finely chopped

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

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 flavorful blend)

1 tsp salt

1/2 tsp black pepper

1/2 tsp nutmeg (optional, to elevate flavor)

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

Fresh herbs for garnish (such as parsley, thyme, or chives)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.

    Sauté Vegetables: Heat a splash of olive oil in a skillet over medium heat. Once the oil is shimmering, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, stirring occasionally until the onions become translucent. Next, add the diced mushrooms and cook for an additional 5 minutes, or until they become tender. Finally, stir in the chopped spinach and allow it to wilt, cooking for about 2 more minutes. Season the mixture with salt, black pepper, and nutmeg (if using), then remove from heat.

      Prepare Egg Mixture: In a large mixing bowl, crack the eggs and whisk them together with the heavy cream (or milk), along with the remaining salt and black pepper. Mix until well combined and slightly frothy. Fold in the sautéed vegetable mixture and the shredded cheese, ensuring everything is evenly distributed.

        Fill the Cups: Arrange the phyllo pastry cups or mini pie shells on the prepared baking sheet. Carefully spoon the spinach and mushroom filling into each cup, filling them about three-quarters full to allow for expansion while baking.

          Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes. The quiche cups should be golden brown on top, and the egg mixture should be set in the center.

            Cool and Serve: Once baked, remove the quiche cups from the oven and allow them to cool for a few minutes on the baking sheet. Before serving, garnish with fresh herbs for an added pop of color and flavor. These can be enjoyed warm or at room temperature!

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

                - Presentation Tips: Serve the quiche cups on a decorative platter. Arrange them in a circular pattern and sprinkle additional fresh herbs over the top for an inviting presentation. Consider adding a small bowl of dipping sauce or a light salad on the side for a complete meal experience. Enjoy!