Spinach Mushroom Quiche Cups

Quiche has long been a beloved dish, celebrated for its delightful combination of flavors and textures. Originating from France, this savory custard pie has become a staple in many culinary traditions around the world. Its versatility is unmatched; quiche can be served as a hearty breakfast, a sophisticated brunch item, an elegant appetizer for dinner parties, or even as a light evening meal. Today, we’re excited to share a recipe that elevates this classic dish to new heights—Spinach Mushroom Quiche Cups.

Discover the perfect blend of flavors with these Spinach Mushroom Quiche Cups! These individual servings are not only delicious but also a healthy option packed with nutrient-rich spinach, savory mushrooms, and creamy egg custard. Ideal for any occasion, from brunch to dinner parties, these quiche cups are versatile and easy to make. Enjoy a gourmet experience without the fuss while impressing your family and friends with this delightful dish. Try this recipe today!

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Ingredients

1 package (1 sheet) of puff pastry, thawed

1 cup fresh spinach, chopped

1 cup mushrooms, diced (button or cremini work well)

1 small onion, finely chopped

2 cloves garlic, minced

3 large eggs

1 cup heavy cream

1 cup shredded cheese (cheddar, mozzarella, or a mix)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

1 tablespoon olive oil

Fresh herbs for garnish (like thyme or chives)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry to smooth it out. Cut it into squares large enough to fit into your muffin tin, leaving some overhang. Gently press the pastries into the muffin cups.

Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until softened, about 3-4 minutes. Add the diced mushrooms and cook until they release their moisture and begin to brown, approximately another 4-5 minutes. Finally, stir in the chopped spinach and cook until wilted. Season with salt, pepper, and nutmeg. Remove from heat and let it cool slightly.

Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs and heavy cream until fully combined. Stir in the shredded cheese and the sautéed vegetable mixture. Mix until everything is well incorporated.

Fill the Muffin Tin: Pour the quiche mixture evenly into each puff pastry-lined cup, filling them about 3/4 full.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the pastry is golden brown and the egg mixture is set.

Cool and Serve: Remove from the oven and allow the quiche cups to cool in the tin for about 5 minutes before carefully transferring them to a wire rack. Garnish with fresh herbs before serving.

Enjoy! These Spinach Mushroom Quiche Cups can be served warm or at room temperature, making them perfect for brunch, appetizers, or even a light dinner!

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 cups