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In recent years, quiches have surged in popularity, becoming a beloved dish that transcends traditional meal boundaries. These savory pastries, with their flaky crusts and rich fillings, are now staples in brunch menus, lunchboxes, and even dinner tables. Their versatility allows for endless variations, making them suitable for any occasion. Among these delightful options, the Spinach & Mushroom Delight Quiches stand out as a nutritious and flavorful choice, perfect for breakfast or as a satisfying snack throughout the day.

Mini Spinach Mushroom Tortilla Quiches

Discover the joy of making Spinach & Mushroom Delight Quiches, a versatile treat perfect for any meal. These savory pastries combine fresh spinach and mushrooms for a flavor-packed dish that's easy to prepare. Ideal for brunch, lunch, or a quick snack, this simple recipe caters to both beginners and seasoned cooks. Packed with nutrients, these quiches can be enjoyed warm or cold, making them a delightful addition to your meal prep routine. Elevate your cooking with this nutritious and delicious quiche masterpiece!
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Ingredients
  

1 cup fresh spinach, chopped

1 cup mushrooms, diced (preferably button or cremini)

½ cup onion, finely chopped

2 cloves garlic, minced

6 large eggs

½ cup milk (or non-dairy alternative)

1 cup shredded cheese (cheddar, mozzarella, or your choice)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon olive oil

6 small flour tortillas (or corn, if preferred)

Cooking spray or extra oil for greasing the muffin tin

Instructions
 

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

    Sauté the Vegetables: In a skillet over medium heat, heat the olive oil. Add the chopped onions and garlic, and sauté for about 2-3 minutes until fragrant. Add the mushrooms and cook for another 4-5 minutes until they release their moisture and start to brown. Finally, add the chopped spinach and cook until just wilted (about 2 minutes). Remove from heat and set aside to cool slightly.

      Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and oregano until well combined.

        Combine Ingredients: Stir the sautéed vegetable mixture into the egg mixture. Add in the shredded cheese and mix until evenly combined.

          Create Tortilla Cups: Take a tortilla and gently press it into each muffin cup, forming a cup shape. You can use the back of a measuring cup to help mold it in place if necessary. Repeat this with all tortillas.

            Fill the Tortilla Cups: Pour the egg and vegetable mixture evenly into each tortilla cup, filling them about ¾ full to allow for puffing during baking.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are lightly golden.

                Cool and Serve: Remove from the oven and allow to cool in the tin for a few minutes before carefully lifting the quiches out. Serve warm, or allow to cool completely and store in an airtight container in the fridge for a quick snack or breakfast!

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 6 servings