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Quiche has long been celebrated as a versatile culinary creation, adored by many for its ability to adapt to various ingredients and occasions. This dish, which hails from France, can be enjoyed at any time of day, making it a staple in both casual and formal dining settings. Whether served as a hearty breakfast, a delightful brunch option, or a light snack, quiche can be tailored to suit various preferences, making it a go-to choice for home cooks and professional chefs alike.

Cheesy Spinach Mushroom Quiche Cups

Indulge in the delightful flavors of Cheesy Spinach Mushroom Quiche Cups, a versatile and visually appealing dish perfect for any meal. With a flaky puff pastry base, this recipe combines earthy mushrooms, vibrant spinach, and creamy cheese into bite-sized servings. Easy to prepare, these quiche cups are great for brunch, gatherings, or meal prep. Packed with nutritious ingredients, they make a delicious addition to your culinary repertoire. Discover a wholesome recipe that’s sure to please everyone!
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Ingredients
  

1 package (1 rolled) puff pastry, thawed

1 tablespoon olive oil

1 cup mushrooms, sliced (any variety)

2 cups fresh spinach, chopped

3 large eggs

1 cup heavy cream or half-and-half

1 cup shredded cheese (cheddar, mozzarella, or a blend)

1/2 teaspoon garlic powder

1/4 teaspoon nutmeg (optional)

Salt and black pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface. Cut it into squares that will fit your muffin tin (around 4x4 inches). Place each square into a greased muffin tin to form cups.

      Sauté the Vegetables: In a skillet over medium heat, add the olive oil and heat until shimmering. Add the sliced mushrooms and sauté for about 5 minutes until they are soft and browned. Add the chopped spinach and continue cooking until wilted, around 2-3 minutes. Remove from heat and let cool slightly.

        Make the Egg Mixture: In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, nutmeg (if using), and a pinch of salt and black pepper until well combined.

          Combine Ingredients: Stir the sautéed vegetables into the egg mixture. Gently fold in the shredded cheese until evenly distributed.

            Fill the Cups: Pour the mixture evenly into the puff pastry cups, filling them about three-quarters full to allow for puffing.

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

                Cool and Serve: Remove from the oven and allow to cool for a few minutes before carefully removing the quiche cups from the tin. Garnish with fresh parsley if desired.

                  Enjoy! Serve warm as a delightful breakfast, brunch, or snack!

                    Prep Time, Total Time, Servings:

                      20 minutes | 50 minutes | Makes 12 quiche cups