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Mini Mushroom and Spinach Quiche

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A simple and delicious Mini Mushroom and Spinach Quiche packed with flavors from fresh spinach and mushrooms, perfect for any meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the quiche
  • 1 pre-made pie crust Store-bought pie crust for convenience
  • 1 cup mushrooms, sliced Fresh mushrooms enhance flavor
  • 1 cup fresh spinach, chopped Squeeze out excess moisture before using
  • 4 large eggs Large-sized eggs are preferable
  • 1 cup milk Use whole milk for creaminess
  • 1 cup shredded cheese (such as cheddar or Swiss) Feel free to use any preferred cheese
  • to taste Salt and pepper Adjust seasoning to your preference
  • 1 tablespoon olive oil For sautéing mushrooms

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat; add mushrooms and cook until softened, about 5 minutes.
  3. Add spinach to the skillet and cook until wilted.
  4. In a bowl, whisk together eggs and milk; season with salt and pepper.
  5. Stir in the mushroom and spinach mixture and cheese.
  6. Pour the mixture into the pie crust and spread evenly.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden.
  2. Let it cool slightly before slicing and serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 5gSodium: 300mgFiber: 1gSugar: 2g

Notes

Serve warm or at room temperature. Pairs well with a fresh salad or fruit. Leftovers can be reheated in the oven or microwave. To avoid a soggy quiche, squeeze out excess moisture from cooked spinach. Optional ingredients like onions, bell peppers, or different cheeses can be added for extra flavor. For variations, consider using vegetables like broccoli or zucchini, or add cooked bacon or ham for protein.
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