Description
Delicious mini quiches filled with spinach and mushrooms.
Ingredients
Scale
- 1 cup spinach, chopped
- 1 cup mushrooms, diced
- 4 eggs
- 1/2 cup milk
- 1 cup cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 pie crust, pre-made
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté the mushrooms until soft.
- Add spinach and cook until wilted.
- In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Stir in the cooked spinach and mushrooms.
- Roll out the pie crust and cut into circles.
- Place the circles in a muffin tin.
- Fill each crust with the egg mixture.
- Top with shredded cheese.
- Bake for 20-25 minutes or until set.
Notes
- Use fresh or frozen spinach.
- Substitute cheese for a dairy-free option.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Spinach Mushroom Mini Quiches