Spinach Quiche Cups

I love looking for new recipes.  Not that I make half of them, but you never know when you might get the urge.  Well, I found this recipe for spinach quiche cups on Pinterest the other day and couldn’t resist.  Here’s a link to the original recipe.   They are easy and delicious.

Spinache Quiche Cups

Ingredients:

  • olive oil (to saute mushrooms and onions)
  • 10 oz of spinach (I used frozen because it’s what I had , but fresh would probably be better)
  • 4 eggs
  • 1 cup shredded cheese of your choice
  • 8 oz mushrooms (sliced)
  • 1/2 medium onion (diced)
  • 1 Tbs of milk (the original recipe call for heavy cream or half and half, but I didn’t have either so I used milK)
  • salt and pepper to taste

Put a little olive oil in pan and saute mushrooms and onions

Cook spinach according to directions on the bag. Be sure to drain excess water.

Beat eggs in large bowl. Add the other ingredients and mix well.  Season to taste.

Spray muffin tin, and fill. Should nicely fill 12 muffin cups.

Bake for 20-23 minutes or until well set/ toothpick inserted in center should come out clean.

I topped mine with some tomato basil feta, and they were to die for.

Total preparation time was about 50 min.

If you have extra eggs and don’t know what to do with them, this is a great recipe.

 

 


Comments

Spinach Quiche Cups — 3 Comments

  1. Those sound soooo good! I wonder how they would be with Kale,in place of the spinach. I have an over abundance of Kale,and am trying to use it up.

    • I think Kale would be great. If you try it let me know how it is. I’m growing Kale for the first time, and so far it is looking good. If I get an over abundance like you have I may also try it.

Leave a Reply

Your email address will not be published. Required fields are marked *