Spinach Mushroom Crustless Mini-Quiches

Cheese lovers will gobble these up in the blink of an eye. These mini-quiches contain no milk or cream which makes the texture a little more like a frittata or an omelet. Serve with fresh fruit and ice-cold orange juice or Mimosas in classy wine glasses and you’ve got the perfect brunch. — L. Weal

INGREDIENTS
1 bunch fresh spinach
2 tablespoons olive oil
1 tablespoon salted butter
1 large onion, chopped
4 fresh whole mushrooms, chopped
5 large eggs
3 cups (12 ounces) finely shredded cheese
ground black pepper

TOOLS
colander
cutting board
chef’s knife
large (12-inch) skillet
cooking spoon
large (5-quart) mixing bowl
whisk
cooking spray
jumbo (6-cup) muffin pan

METHOD
1. Set oven to 350 degrees. Rinse spinach thoroughly and drain well, then rough chop into bite-sized pieces.
2. Combine oil and butter in skillet over medium heat. When mixture begins to froth, add spinach and stir — about a minute or so — until spinach begins to wilt.
3. Add chopped onions and mushrooms. Sauté about 3—4 minutes, stirring occasionally, until onions are soft and translucent. Remove from heat.
4. Whisk eggs in mixing bowl until well-blended, then add cheese and sprinkle with pepper.
5. Add sautéed vegetables and stir until well-combined.
6. Spray each muffin pan cup with cooking spray. Pour in egg mixture and bake 25 minutes or until tops look set and glossy.
7. Cool mini-quiches in muffin pan 5 minutes before removing.

NOTES & TIPS
• If substituting with frozen spinach, cook according to manufacturer’s directions, then drain well before adding to skillet in Step 2.
• Run a butter knife around the sides of each mini-quiche to loosen from muffin pan.
• Wrap leftovers securely and refrigerate. These will keep for 3—4 days in the refrigerator and need only about a minute in the microwave to reheat.

VARIATION
For a slightly lighter or fluffier texture, add 1/2 cup half or half or light cream.

READY IN
30 minutes

YIELD
6 servings

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