Introduction
Welcome to our recipe for Mushroom, Spinach, and Feta Mini Quiche! This delicious and savory dish is perfect for breakfast, brunch, or even as a light dinner. Packed with flavor and nutrients, these mini quiches are sure to be a hit with family and friends. Whether you’re a vegetarian or simply looking for a meatless option, this recipe is a great choice. Let’s dive in and learn how to make these mouthwatering quiches!
Ingredients
For this recipe, you will need the following ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and cubed
– 4-6 tablespoons ice water
For the filling:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 ounces mushrooms, sliced
– 2 cups fresh spinach, chopped
– 4 large eggs
– 1/2 cup milk
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
Steps
Follow these steps to make Mushroom, Spinach, and Feta Mini Quiche:
Step 1: Prepare the crust
In a large bowl, combine the all-purpose flour and salt. Add the chilled and cubed unsalted butter. Use a pastry cutter or your hands to mix the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the filling
In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent. Add the sliced mushrooms and cook until they release their moisture and become lightly browned. Add the chopped spinach and cook until wilted. Remove from heat and set aside.
Step 3: Assemble the mini quiches
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Use a round cookie cutter or a glass to cut out circles that will fit into your muffin tin. Press the circles into the greased muffin cups, forming small crusts. Divide the mushroom, spinach, and onion mixture among the crusts.
In a separate bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the filling in each muffin cup. Sprinkle crumbled feta cheese on top of each quiche.
Step 4: Bake and serve
Bake the mini quiches in the preheated oven for about 20-25 minutes, or until the crust is golden and the filling is set. Remove from the oven and let cool for a few minutes. Carefully remove the quiches from the muffin tin and serve warm.
Variations
Here are a few variations you can try with this recipe:
1. Mushroom and Swiss Mini Quiche
Replace the feta cheese with Swiss cheese for a milder and creamier flavor.
2. Spinach and Tomato Mini Quiche
Omit the mushrooms and add diced tomatoes to the spinach mixture for a fresh and vibrant twist.
3. Broccoli and Cheddar Mini Quiche
Swap the spinach for steamed broccoli florets and use cheddar cheese instead of feta for a classic combination.
Tips
Consider these tips to make the best Mushroom, Spinach, and Feta Mini Quiche:
– Make sure to thoroughly drain any excess moisture from the mushrooms and spinach before adding them to the filling. This will prevent the quiches from becoming watery.
– Feel free to add some herbs and spices to the filling, such as thyme, oregano, or garlic powder, to enhance the flavor.
– If you prefer a crispier crust, blind bake the crusts for a few minutes before adding the filling.
Conclusion
Mushroom, Spinach, and Feta Mini Quiche is a versatile and tasty dish that can be enjoyed for any meal of the day. With a buttery crust and a flavorful filling, these mini quiches are sure to satisfy your cravings. The combination of mushrooms, spinach, and feta cheese creates a delightful harmony of flavors that will leave you wanting more. Give this recipe a try and impress your loved ones with these delectable mini quiches!
FAQs
1. Can I make the crust in advance?
Yes, you can make the crust ahead of time and refrigerate it for up to 24 hours before using. Just make sure to let it come to room temperature before rolling it out.
2. Can I freeze the mini quiches?
Yes, you can freeze the baked and cooled mini quiches. Wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container. They can be frozen for up to 3 months. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
3. Can I use a different type of cheese?
Absolutely! Feel free to experiment with different types of cheese. Goat cheese, cheddar, or even mozzarella would work well in this recipe.
Mushroom, Spinach, and Feta Mini Quiche
Delicious and savory mini quiches packed with mushrooms, spinach, and feta cheese, perfect for breakfast, brunch, or a light dinner. These mouthwatering quiches are versatile and flavorful, making them a hit with family and friends!
Ingredients
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1 1/2 cups all-purpose flour
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1/2 teaspoon salt
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1/2 cup unsalted butter, chilled and cubed
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4-6 tablespoons ice water
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1 tablespoon olive oil
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1 small onion, finely chopped
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8 ounces mushrooms, sliced
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2 cups fresh spinach, chopped
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4 large eggs
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1/2 cup milk
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1/2 cup crumbled feta cheese
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Salt and pepper to taste
Directions
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In a large bowl, combine all-purpose flour and salt. Add chilled and cubed unsalted butter. Mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Refrigerate for at least 30 minutes.
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In a skillet, heat olive oil. Cook chopped onion until translucent. Add sliced mushrooms and cook until browned. Add spinach and cook until wilted. Set aside.
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Preheat oven to 375°F (190°C). Roll out chilled dough on a floured surface. Cut out circles to fit into muffin tin. Press into greased muffin cups. Divide mushroom, spinach, and onion mixture among crusts.
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In a bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over filling in each muffin cup. Sprinkle feta cheese on top.
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Bake in preheated oven for 20-25 minutes, until crust is golden and filling is set. Let cool, then remove from muffin tin and serve warm.
