THE MIXING BOWL
Party Spinach Quiche Cups 1/2 pound fresh spinach, about 1 cup, washed and roughly chopped, or 1/2 package frozen spinach 4 eggs 1 cup cheese cut into small cubes — cheddar, cream cheese, Monterey Jack, blue cheese, etc. 2 tablespoon cream, milk or half and half salt and pepper, to taste
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Tarmo Hannula
JULY 16 - 22, 2021 | PAJARO VALLEY MAGAZINE
Toppings:
QUICHE CUPS Little omelets are great as party treats and leave a lot of room for creativity.
By SARAH RINGLER
E
asy to make, these mini-omelets are a cute and simple little party treat. It is a stretch to call these quiches because there is no crust but they have the advantage of being gluten-free for those who have that as an issue. There is also plenty of room for creativity too. Although the recipe calls for mushrooms and
spinach, other vegetable combinations are possible and onions would be a natural plus. About two cups of raw vegetables should do it. This recipe is from Abby at manilaspoon.com. It is your choice of cheese that will determine the richness, creaminess and flavor. Although it is difficult to determine the saltiness before these are baked, it is important that you add enough salt and pepper.
Get creative with the toppings. There are a few suggestions below. Some might need a little baking and others can be added before serving.
Vegetable Quiche Cups 1 tablespoon butter or olive oil 1/2 pound mushrooms, washed, dried and chopped into small pieces — about 1 cup
Grated cheese Toasted seeds like sesame, sunflower, pine nuts, etc. Parsley, basil, onions or garlic, minced Bacon bits or sausage rounds that are already cooked Lightly oil or butter a 12-muffin tin. Preheat the oven to 375 degrees. Heat butter or oil in a large skillet over medium heat. Sauté the mushrooms until they are soft in about 5-6 minutes. Sprinkle with a little salt. Remove mushrooms from pan and set aside. Return pan to the stove. Using medium heat, add the spinach and cook just until the leaves have wilted, in about 3-4 minutes. Cook until water dissolves or drain the excess water. Cool. In a medium mixing bowl, whisk the eggs and cream or milk until combined. Add the cooked mushrooms, spinach and cheese to the eggs. Mix well. Season with salt and pepper to taste. Divide evenly among the 12 muffin cups. Bake for about 20 minutes, or until it’s well set and a toothpick inserted in the center comes out clean. Sprinkle with toppings and bake for a few minutes longer. Leave in the pan for a few minutes or just until it’s cool enough to handle. Use a small knife or metal spatula to remove and place on a serving plate. These also freeze well and can be reheated.
