Spinach and Mushroom Quiche
On a recent shopping trip to the grocery store, I felt like I had hit the lottery. I found bags of spinach and boxes of mushrooms marked down to 50% off. I picked up a couple of each and then I needed to decide how to use them. I’ve been using spinach instead of lettuce on my sandwiches and salads lately, but I wanted to do something different with these goodies. I headed over to Pinterest and started my search.
After a bit of searching, I finally found a Spinach and Mushroom Quiche that floated my boat. However, I didn’t have all of the ingredients, sizes, etc. called for in the original recipe, so I tweaked it a bit. Although I’ve never eaten the original recipe, I have to say that I absolutely love, love, love the way that my Spinach and Mushroom Quiche turned out! My daughter doesn’t eat any of the things that I put in it, but thought it looked fabulous.
While I was sauteing the mushrooms and onions for the quiche, I sauteed plenty of extra to keep in the fridge for whenever I’m in the mood. I did pull enough mushrooms out of the skillet before adding the onions. Those are the ones that I added to the top of the quiche before cooking. I love being able to split recipes so that they serve a double duty like this.
My extra Spinach and Mushroom Quiche was immediately put into a freezer type container. After eating on them for a couple of days, they’re going into the freezer where they’re going to make a great snack on the go or breakfast for this woman who really does NOT like eggs!
- 3 - 4 Tbs. REAL Butter
- 6 oz. pkg Fresh Spinach
- 3 Medium Eggs
- 1 c Shredded Italian Cheese
- 8 oz. Baby Bella Mushrooms
- ½ large onion - chopped
- 2 Tbs Heavy Cream
- Mrs. Dash - Dash
- Seasoned Salt - Dash
- Garlic Salt - Dash
- Heat oven to 375*. While oven is heating, proceed with the following.
- Add mushrooms and butter to skillet. Flipping and stirring mushrooms often prevents burning.
- Once the liquid has cooked out of the mushrooms, remove 24 mushroom slices.
- Use the spoon or spatula to chop the remaining mushrooms into smaller pieces.
- Add the chopped onion to the skillet with the mushrooms. Continue cooking until well browned. Remove mushrooms and onions to a separate dish.
- Chop the spinach by grabbing a handful of spinach, folding over, and cutting with a sharp knife.
- Add the chopped spinach to the warm skillet and about ¼ cup of water.
- Cook the spinach until wilted and mushy. Use your spoon or hand to squeeze as much water as possible from the cooked spinach. The 6oz bag of raw spinach will provide about ⅓ to ½ cup of cooked spinach without the water.
- Add all ingredients to mixing bowl. Keeping ingredients separated helps me see that all ingredients are there when I double check. Seasoning goes on the top.
- Stir to mix.
- Spray 24 mini cupcake pans with no stick spray.
- Spoon one tablespoon of mix into each muffin cup.
- Top each quiche with a mushroom slice.
- Bake at 375* for 20 - 30 minutes.
- A knife, fork, toothpick, or other utensil placed in the center of a quiche can be used to test for doneness. If it comes out sticky, the quiche isn't cooked well enough. A clean utensil means cooked quiche.
- Store leftover quiche in an air tight container. Place a layer of waxed paper or other non-stick paper between layers of quiche to prevent them from sticking together.
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