Spinach and Mushroom Quiche
 
 
Ingredients
  • 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
Instructions
  1. Heat oven to 375*. While oven is heating, proceed with the following.
  2. Add mushrooms and butter to skillet. Flipping and stirring mushrooms often prevents burning.
  3. Once the liquid has cooked out of the mushrooms, remove 24 mushroom slices.
  4. Use the spoon or spatula to chop the remaining mushrooms into smaller pieces.
  5. Add the chopped onion to the skillet with the mushrooms. Continue cooking until well browned. Remove mushrooms and onions to a separate dish.
  6. Chop the spinach by grabbing a handful of spinach, folding over, and cutting with a sharp knife.
  7. Add the chopped spinach to the warm skillet and about ¼ cup of water.
  8. 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.
  9. 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.
  10. Stir to mix.
  11. Spray 24 mini cupcake pans with no stick spray.
  12. Spoon one tablespoon of mix into each muffin cup.
  13. Top each quiche with a mushroom slice.
  14. Bake at 375* for 20 - 30 minutes.
  15. 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.
  16. 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.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/spinach-mushroom-quiche/