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Quiche cups represent a delightful fusion of convenience and culinary creativity, offering a portable, bite-sized alternative to traditional quiche. These mini quiches are not only visually appealing but also incredibly versatile, making them ideal for any meal of the day. Whether you're looking for a satisfying breakfast, a savory brunch option, or a quick snack, spinach mushroom quiche cups have you covered.

Spinach Mushroom Quiche Cups

Looking for a quick and delicious meal option? Try these spinach mushroom quiche cups! These bite-sized delights are perfect for breakfast, brunch, or a savory snack on the go. Packed with nutritious spinach and flavorful mushrooms, they offer a delightful combination of textures and tastes. Easy to customize with different veggies and cheeses, these quiche cups are ideal for meal prep or entertaining guests. Bake, enjoy, and get creative in the kitchen!
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Ingredients
  

1 cup fresh spinach, chopped

1 cup mushrooms, diced (button or cremini)

1/2 cup onion, finely chopped

2 cloves garlic, minced

4 large eggs

1/2 cup milk (or a non-dairy alternative)

1/2 cup shredded cheese (cheddar, mozzarella, or feta)

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp nutmeg (optional)

1 package (1 roll) of pre-made pie crust or puff pastry

Cooking spray or olive oil for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin pan with cooking spray or lightly coat with olive oil to prevent sticking.

    Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes. Then, add the minced garlic and diced mushrooms, cooking for an additional 5-7 minutes, or until the mushrooms are tender and release their juices. Stir in the chopped spinach and cook until wilted, about 2 more minutes. Remove from heat and let it cool slightly.

      Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Stir in the sautéed vegetable mixture and add the shredded cheese. Mix until well combined.

        Prepare the Crusts: Roll out the pie crust or puff pastry on a lightly floured surface. Using a round cutter or a glass, cut out circles that are large enough to fit into the muffin pan. Gently press each circle into the prepared muffin cups, creating a crust.

          Fill the Cups: Carefully pour the egg and vegetable mixture into each pastry-lined muffin cup, filling them about 3/4 of the way full to allow for rising.

            Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the quiche cups are set and the tops are slightly golden brown.

              Cool and Serve: Allow the quiche cups to cool in the pan for about 5 minutes before removing them carefully with a fork or knife. Serve warm or at room temperature, and enjoy!

                Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 12 cups