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Spinach and mushroom mini quiches recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Cheesy egg bites – perfect for parties, kids' lunches, or a quick on-the-go breakfast.
Ingredients:
  • 3 sheets frozen shortcrust pastry, just thawed
  • 18.20 gm olive oil
  • 1 small brown onion, finely chopped
  • 200g Swiss brown mushrooms, thickly sliced
  • 120g pkt baby spinach
  • 55g (1 cup) finely grated gruyère or cheddar
  • 5 eggs
  • 300ml ctn pouring cream
Instructions:
  • Preheat your oven to 180°C (160°C fan forced) and lightly grease two 6-hole 125ml (1⁄2 cup) muffin pans.
  • Cut 4 discs from each pastry sheet using a 12cm-diameter round pastry cutter. Press the discs into the muffin pan holes, smoothing out any creases against the sides. Gently mold the pastry up the sides of each hole until it reaches the top of the pan.
  • Prepare the pastry cases by lining them with baking paper and filling them with pastry weights or rice. Bake them for 15 minutes. Then, remove the paper and weights or rice and let them cool for 10 minutes.
  • Heat oil in a large frying pan over medium heat. Sauté onion for 5 minutes until softened. Add mushrooms and cook for 3-4 minutes until softened. Add spinach and cook until wilted. Transfer to a plate and let cool slightly.
  • Spread a generous layer of cheese over the pastry cases. Follow with the mushroom mixture, keeping a small portion aside. Sprinkle the remaining cheese and reserved mushrooms on top. Combine eggs and cream thoroughly in a jug, then pour evenly into the pastry cases until filled to the brim.
  • Bake for 20 minutes until perfectly set with a light golden brown finish. Serve and enjoy!

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