Thursday, 6 June 2013

Crustless Spinach and Mushroom Mini Quiche

For the second time in my life I made quiche. The first time was back in 2011 and I had quite the pastry disaster. So this time I figured it was a good idea to make crustless quiche and to downsize it significantly. Muffin size to be exact.

I tell you, my muffin tray works very hard.

But what prompted me to make this specific quiche?
Well it was the very large bag of fresh spinach which I bought. I was trying to figure out what to do with the last bit of spinach I had left over and then it just came to me. Make a quiche!

Definitely a good idea and I'm already thinking about more variations... you know, for when the we go on picnics or just whenever.

I found inspiration from this recipe and adapted it to suit my ingredients as follow:


1 tablespoon olive oil
1 clove garlic, crushed
4 small spring onions, finely sliced (or use 1 medium onion)
2 rashers streaky bacon, chopped up (leave this out if you want to make vegetarian quiche)
approximately 250 gram fresh spinach (washed and stems trimmed)
5 eggs (I used medium free range eggs)
1 cup shredded cheese of your choice (I used half plain cheese and half parmesan)
approximately 250 gram brown button mushrooms, chopped
100 ml fresh milk
Salt and Pepper, to taste


Preheat the oven to 190C.
Heat a little oil in a large skillet and saute the garlic and spring onions until soft over a medium heat.
Add the bacon and continue sautéing until cooked.
Add the mushrooms and saute until they are soft.
Now add the spinach and continue sautéing until they are wilted.
Drain any excess fluid from the spinach.
Whisk the eggs in a large mixing bowl until combined and add the milk.
Season to taste.
Add the cooked spinach and mushroom mixture and the cheese to the eggs.
Mix well and then divide evenly among the 12 muffin cups. I managed to fill about 11 with this mixture.
Bake for about 20 - 25 minutes until they are cooked through.
Let them cool down for a few minutes and then remove from the muffin tray.
They are lovely served with a salad and fresh bread and make for perfect picnic food.

P.S. I also decided to freeze a few of them as a bit of an experiment. Will let you know how it turns out...

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