Mini quiches with spinach

Name: Mini quiches with spinach - Luiza B.
Ingredients: 400 g fresh spinach leaves; 250 g fresh mushrooms sliced; 3 tablespoons oil (for sautéing the mushrooms and spinach); 4 eggs; 100 g grated mozzarella; 200 g sour cream; salt and pepper to taste

Appetizers - Mini quiches with spinach by Luiza B. - Recipia

Mini quiches with spinach and mushrooms (crustless) I usually prepare mini quiches with spinach when I need something hearty and quick to put on the table for breakfast or as a snack. What I love about this recipe is that it doesn’t require any dough at all, and the muffin cups do all the work. Generally, spinach and mushrooms are easily found almost all year round, so I have no reason not to make them quite often. Quick Info Total time: approx. 45 minutes Preparation time: 15-20 minutes Cooking/baking time: 20-25 minutes Servings: 12 mini quiches (in a standard muffin tray) Difficulty: easy Recipe type: breakfast, snack, suitable for packing, low-carb Ingredients 400 g fresh spinach leaves 250 g fresh mushrooms (sliced) 3 tablespoons oil (for sautéing the mushrooms and spinach) 4 eggs 100 g grated mozzarella 200 g sour cream salt and pepper to taste Preparation method 1. Preheat the oven to 190°C. 2. Heat a larger pan with 2 tablespoons of oil and add the sliced mushrooms. Sauté over medium heat until softened, about 5-6 minutes. Remove the mushrooms with a slotted spoon into a bowl. 3. Using the same pan, add the roughly chopped spinach (or whole leaves if using baby spinach), along with a tablespoon of oil and a few tablespoons of water. Cook over medium heat for 3-4 minutes, just until wilted. Remove the spinach with a slotted spoon, let it drain well, and add it over the mushrooms in the bowl. 4. In a large bowl, beat the eggs. Add the grated cheese, sour cream, and the sautéed mushrooms and spinach. Mix everything together and season with salt and pepper. 5. Distribute the mixture into the muffin cups, filling them almost to the top. Finally, place a slice of mushroom on top for appearance. 6. Place the tray in the oven, on the middle rack, for 20-25 minutes. They are done when they look golden brown and a toothpick comes out clean. 7. Remove the tray and let it cool for 1 minute, then remove the mini quiches from the molds. 8. They can be served immediately or after cooling completely. Why I make the recipe often Crustless mini quiches are a good option when I need something filling, without bread or flour. They are quick to make, don’t require complicated ingredients, and store well in the fridge. They can be enjoyed warm or cold, so I can take them to the office as well. Tips and variations Tips If using baby spinach, there’s no need to chop it; the small leaves look nice in the dish. No need to grease the tray, the mixture contains enough fat and won’t stick. If you want them to be taller, fill the cups almost to the top – they rise in the oven like a soufflé but then shrink when cooling. Substitutions Mozzarella can be replaced with feta or aged cheese if you prefer a saltier or more pronounced taste. Canned mushrooms (well-drained) can also be used, in which case they don’t need to be sautéed, just added directly to the mixture. The sour cream is optional, but using a creamier one will make the quiches creamier. Variations Spinach can be finely chopped if you want a more uniform texture. Other sautéed vegetables (e.g., bell peppers) can be added, but I don’t recommend it for the first try to avoid changing the texture. If you have frozen spinach, thaw it and drain it very well beforehand. Serving ideas They are good on their own, but can be served with yogurt or alongside a fresh salad. They can be packed for a picnic or to take to the office for a quick snack. Frequently asked questions 1. Do I need to grease the muffin tray? No, the mixture has enough fat from the eggs, cheese, and sour cream, so it won’t stick. 2. What if I don’t have fresh spinach? Frozen spinach can be used, just make sure to drain it very well after thawing. 3. Can I use other types of cheese? Yes, it works well with feta or aged cheese, depending on what you have on hand. 4. Can they be made in advance? Yes, they keep well in the fridge for 2-3 days, and the texture remains fine. 5. Can I add meat to the mixture? You can, but it won’t be the classic spinach quiche recipe; if you want, add a little bacon or ham diced and sautéed beforehand. Nutritional values (estimate for one mini quiche) Calories: approximately 110-130 kcal Proteins: 6-7 g Fats: 8-9 g Carbohydrates: under 3 g Values are indicative and vary depending on the type of cheese, sour cream, and how well the spinach is drained. Without crust, the recipe has a low carbohydrate content. Storage and reheating They can be stored in the fridge in a lidded container for up to 3 days. They can be reheated in the oven or microwave, but are also good cold. If left too long, the texture changes slightly, so ideally they should be consumed within 1-2 days. Freezing is not recommended, as they do not retain their texture well after thawing.

Mini quiches with spinach

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