Tag Archives: spinach quiche

Individual Spinach Quiche in Phyllo

There’s just something about food made in tiny individual forms that makes me happy.  I’m really not sure why.  They are so cute and delicious and let’s face it, it’s fun to say you ate 4 quiche for dinner.

Instead of the traditional pie crust, I used phyllo dough for the crust in these.  I was in the mood for something light and flaky and it was the perfect solution!  As an added bonus, they were also really pretty and had a satisfying crunch.  Since you’re making individual servings they are also really easy to customize to different tastes if you have a mushroom or feta hater among you.

This recipe makes a dozen quiche, but don’t be surprised if everyone eats three or four.  If you have some left over, they are great for breakfast the next day, but the phyllo will lose its crunch after a night in the fridge.

Individual Spinach Quiche in Phyllo.  How pretty is that?

Individual Spinach Quiche in Phyllo. How pretty is that?

Individual Spinach Quiche in Phyllo

1 package phyllo dough (you will probably only use half of it)
2 tbsp. butter, melted
1 package frozen chopped spinach, thawed
4 oz. mushrooms
5 eggs
1 1/2 cups half n half
Pinch of nutmeg
Salt & pepper
Feta cheese
Pine nuts

Preheat oven to 375˚.  Spray a muffin pan (regular size, for 12 muffins) with cooking spray and set aside.

In a bowl, whisk together eggs, half n half, nutmeg and a bit of salt & pepper.  Set aside.

Unroll your phyllo dough and cover with a slightly damp towel so it doesn’t dry out.  On a clean surface, lay out one sheet of phyllo dough.  If you haven’t worked with phyllo before, be warned it is quite fragile, but it’s not tragic if it tears. If it does, just set the pieces side by side and keep going.  Brush lightly with melted butter (it does not have to be perfect).  Top with another sheet and brush lightly with butter.  Repeat with another 3 to 4 sheets, until you have a stack of 5-6 sheets of dough.  Cut into 6 squares.

Yes, it looks like paper.  It even feels like paper.  But it tastes like dough.  It's magic!

Yes, it looks like paper. It even feels like paper. But it tastes like dough. It’s magic!

Place each square into a muffin well, pressing to shape the square to the bottom of the well.  Repeat process with another 6 sheets of dough, and press into the other wells, making 12 pie crusts.

Tiny pie "crusts"

Tiny pie “crusts”

Saute mushrooms in a small skillet until browned.  Put a few mushrooms in the bottom of each quiche.

Mushrooms.  Don't like mushrooms?  Just leave them out.

Mushrooms. Don’t like mushrooms? Just leave them out.

Squeeze liquid from thawed spinach.  Place a wad of spinach in each quiche and spread out a bit.

minispinachquiche4

Top with a few crumbles of feta cheese (or any other cheese you’re fond of).

minispinachquiche5

Pour egg mixture over the top of the veggies and cheese, being careful not to overfill.  This is most easily accomplished by using a measuring cup with a spout or a small ladle. Top each quiche with a few pine nuts.

minispinachquiche6

Bake for 20-30 minutes until egg mixture is poofed up and crust is golden brown.  Let sit for 5 minutes or so to cool and set up.  Use a butter knife to carefully lever each quiche out of the pan and transfer to a plate.  These are great served with a big green salad.

When they are done, they look like this.  Yum!

When they are done, they look like this. Yum!

 

 

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Smoky Spinach Quiche

Long before I enjoyed eating spinach on any sort of regular basis, I tasted spinach quiche and fell in love.  The combo of eggs and cheese and spinach that wasn’t the least bit slimy or gooey was a winner for me.  It was definitely a gateway to liking spinach for this girl.  It was also a gateway to getting my kids to eat it later on.

This version combines a little bacon and a combination of smoked cheddar and swiss for a smoky twist on one of my favorites.  It comes together in mere moments, leaving you time to toss a salad and watch an episode of Buffy the Vampire Slayer while it cooks. Even slayers need to eat their vegetables.

Like quiche but not a spinach fan?  Try one of these other versions:
Pizza Quiche
Roasted Sweet Pepper Quiche
Or for a low-carb version, how about Crustless Mushroom & Feta Quiche?

Veggies, cheese, and BACON!  Oh my. Smoky Spinach Quiche

Veggies, cheese, and BACON! Oh my. Smoky Spinach Quiche

Smoky Spinach Quiche

1 pie crust (I prefer Pillsbury refrigerated crust)
1/2 cup chopped red or yellow bell pepper
1 package frozen spinach (thawed and liquid squeezed out)
4 strips bacon, cooked, drained and crumbled
3/4 cup grated smoked cheddar or Gruyère cheese (I used a combo of the two)
5 eggs
1 1/2 cups half ‘n’ half
Salt & pepper
1/4 tsp. nutmeg

Prep all of your ingredients.  In a small bowl beat eggs, half ‘n’ half, nutmeg and salt & pepper.  Set aside.

Chop, shred, squeeze, beat.  I do all of my prep ahead of time.

Chop, shred, squeeze, beat. I do all of my prep ahead of time.

Pre-heat oven to 425˚. Unroll your pie crust and place in a pie pan (I usually dust with a bit of flour on the bottom to prevent sticking).  Smooth out air bubbles and crimp edges.

Start with the crunchiest ingredients.  I put the peppers in first (reserving a few to sprinkle on top).  Then the spinach.  I prefer to use frozen spinach for this.  Thaw it and squeeze as much of the liquid out as you can.  You can use fresh spinach if you prefer, but if you do, cook it first, cool, and squeeze out any liquid.

Layer the ingredients.  Veggies first.

Layer the ingredients. Veggies first. Be sure to squeeze the liquid out of the spinach so you don’t end up with a soggy quiche.

Continue to layer ingredients, with crumbled bacon and smoky cheese going next.  Sprinkle with the rest of the peppers.

Looking good, almost there!

Looking good, almost there!

Pour egg mixture over the top.

Ready to go in the oven, carefully!

Ready to go in the oven, carefully!

Bake at 425˚ for 15 minutes.  Turn down heat to 350˚ and continue to cook for another 30 minutes.  Remove from oven and let it set for 10 minutes before cutting.

Beautiful!  It will be poofed up like this when it first comes out, and will sink down a bit as it cools.

Beautiful! It will be poofed up like this when it first comes out, and will sink down a bit as it cools.

 

 

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