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Mini quiches with spinach

Mini quiches with spinach

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I preheated the oven to 190 degrees Celsius. I heated a little oil in a large enough pan and sautéed the mushrooms until they softened (5-6 minutes), then I took them out with a whisk and put them aside in a bowl. In the same pan I put the spinach, coarsely chopped, with a few tablespoons of water, and I hardened it over medium heat for 3-4 minutes (until it softened). I also took out the spinach with the foamer, I drained it and put it in the same bowl with the mushrooms.

In a large enough bowl, beat the eggs, add the mushrooms, spinach, cheese and cream; I mixed and seasoned with salt and pepper. I put the composition in the cups of the muffin tray, taking care that there is a slice of mushroom on top (for decoration). I put the tray in the oven for 20-25 minutes, over medium heat (until the toothpick inserted in the middle of a muffin came out clean).

I waited 1 minute before taking them out of the tray. They can be eaten both hot and cold.


There is no need to grease the tray, the composition is greasy enough and does not stick at all.


In the first series I did not fill the cups of the tray, because I did not know how the composition will behave in the oven. It grew beautifully, but did not overflow; the second time I filled the cups up and the tarts came out higher. In the oven they grow exactly like a soufflé, but when we remove the tray they retract and return to their original height.


I didn't finely chop the spinach, because I wanted to see green islands in tarts; but it is no problem to be crushed. If I had baby spinach, I wouldn't have chopped it at all, I would have left the leaves whole.


Preserved mushrooms can also be used, in which case they are no longer sautéed.


Mozzarella can be replaced with greasy telemea or cheese

Quiche with spinach, mushrooms and Cheddar cheese

In a medium skillet, melt the butter over medium heat. Add the onion and garlic, and cook for about 7 minutes, until golden brown. Add the spinach, mushrooms, feta cheese and half a cup of cheddar cheese. Add salt and pepper, and stir for 2-3 minutes, then place the composition in the round pie tray in which you previously placed the pie sheet.

In a bowl, mix beaten eggs with milk, season with salt and pepper. Pour the mixture over the spinach composition in the pan, allowing the eggs to mix well with the spinach and cheese.

Bake in the preheated oven for about 15 minutes, then sprinkle the rest of the Cheddar cheese on top and bake for another 35-40 minutes, until the composition has set in the middle. Remove from the oven and let stand for 10 minutes, then serve.

The option of baking with cottage cheese

Filling this cake is like a quiche with spinach and cheese. However, the taste is not so salty. Spicy spices and garlic give it a flatness.

  • flour & # 8211 2 tbsp
  • ½ teaspoon. bran
  • half a cup vegetable oil
  • 125 ml of hot water
  • ½ teaspoon soda
  • a few salt
  • spinach & # 8211 400 g
  • 200 g of raw milk
  • 2 large cloves of garlic
  • 200 ml of 10% cream
  • spoon butter
  • salt, pepper mixture, dried basil, grated nutmeg & # 8211 to taste.

Caloric content & # 8211 195 kcal / 100 g.

  1. Bulk dough mixes. Added oil and boiling water. Quick, knead well. Put the dough for 15 minutes.
  2. The spinach was washed, dried, cut into strips.
  3. In a pan, fry the garlic cut into small pieces in butter. As soon as the garlic begins to darken, remove it from the pan.
  4. Poured into hot oil spinach. Stir on low heat, stirring for 2 minutes. Get well.
  5. The dough is rolled thinly in one or more circles of the desired size. Roll transferred to the form. Put in the fridge for half an hour.
  6. Peel the cheese through a sieve, poured cream, add spinach, salt, spices. I mixed everything up.
  7. The filling presented in the form of shaved dough. Fine and twisted edges.

Cook quiche for 40 minutes at 180 degrees.

Mini quiches with spinach - Recipes

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Quiche with spinach

The spinach quiche recipe allows you to customize the dish cooked, adding or removing some ingredients, but at the same time maintaining the basic idea of ​​this dish of French origin.


- 1/2 packet of butter
- 3 cloves of garlic, chopped
- 1 small, chopped onion
- 300 grams of chopped, thawed and drained spinach
- 150 grams of preserved, drained mushrooms
- 200 grams of feta cheese with herbs and garlic, chopped
- 220 grams of grated Cheddar cheese
- pie sheet for a round tray with a diameter of 20 centimeters
- 4 beaten eggs
- 1 cup of milk
- salt and pepper to taste

Method of preparation:

Preheat the oven to 190 degrees Celsius. In a medium skillet, melt the butter over medium heat. Add the onion and garlic and cook for about 7 minutes, until golden brown. Add spinach, mushrooms, feta cheese and half a cup of cheddar cheese. Add salt and pepper and mix for 2-3 minutes, then place the composition in the round pie tray in which you previously placed the pie sheet.

In a bowl, mix the beaten eggs with the milk, season with salt and pepper. Pour the mixture over the spinach mixture in the pan, allowing the eggs to mix well with the spinach and cheese.

Bake in the preheated oven for 15 minutes, then sprinkle the rest of the Cheddar cheese on top and bake for another 35-40 minutes, until the composition has coagulated in the middle. Remove from the oven and let stand for 10 minutes, then serve.

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Author: Claudia Curtis

Claudia Curtis is a 26-year-old journalist. Student. Alcohol addict. Hardcore fanatic. Coffee ninja. Social media maven.

Quiche with pumpkin, leek and spinach

This dough-free quiche in the dough is just as tasty and good-looking. It is appreciated because it has fewer carbohydrates than a classic one. You can eat it at any time of the day, even when it has cooled.

Preheat the oven to 200C. Line a baking tray with parchment paper and bake the pumpkin cubes, seasoned with pepper, for 25 minutes.

Meanwhile, heat a pan over medium heat and grease with a little oil. Cook the leeks for 5 minutes until soft. Add the garlic, then the spinach and cook together for 4 minutes.

Wallpaper a baking dish (26 x 16cm) with baking paper. Place the baked pumpkin pieces at the base of the dish, then the mixture with spinach and leeks.

Beat eggs, egg whites and milk and pour everything over the vegetables in the bowl. Sprinkle ricotta on top.

Bake for 20 minutes and after removing the quiche from the oven, sprinkle the fresh basil leaves.

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(5 points / total votes: 23)

Maria 4 years ago - April 30, 2013 10:05

Re: Mini quiche with spinach

Thanks. Thanks.
I have this recipe in the Easter menu, but also another
recipe that includes a mixture of walnuts and cheese
soft with white mold.

To all your blog - & # 259 your recipes to succeed their recipes!

Andreea 4 years ago - May 1, 2013 09:49

Re: Mini quiche with spinach

Hello Ioana,
Congratulations for the site, my husband just cooked the bellows cheese meatballs, they are excellent! Like all your recipes, by the way
I want to ask you if the cream in this recipe can be replaced with yogurt? We live in China at the moment and it is very difficult to find sour cream here.
Thanks and good luck cooking!
Your site inspires me for Easter

Ioana 4 years ago - May 1, 2013 10:30

Re: Mini quiche with spinach

Andreea, yes it works, a fat or Greek yogurt if you can find it.

Branisteanu Andreea 4 years ago - 2 May 2013 12:11

Re: Mini quiche with spinach

F good, they came out tasty and soft inside.
Congratulations for all recipes and for. wonderful site that inspires me every day.
Bravo Ioana!

Ioana 4 years ago - 2 May 2013 13:55

Re: Mini quiche with spinach

Andreea, they stay so soft inside even when they are cold. that's why I'm a super appetizer. and basically, you can put just about anything in them, not just spinach.

Corina 4 years ago - 6 May 2013 21:01

Re: Mini quiche with spinach

Very good. They are ideal as an appetizer!

Simona-Adina Hotea 4 years ago - 7 May 2013 10:25

Re: Mini quiche with spinach

After a week of vacation in which I did not approach the kitchen, I am happy to discover new temptations here, at your place. The latest recipes make me look forward to the outlet and thank you for that!

Ioana 4 years ago - 7 May 2013 13:55

Re: Mini quiche with spinach

Simona, I'm glad you rested. it takes from time to time and weeks of this. I haven't afforded this luxury yet, but I'm recovering in a few weeks.

Monica 4 years ago - June 16, 2013 9:00 p.m.

Re: Mini quiche with spinach

already made by. 6 times. with fatty yogurt instead of sour cream. they are delicious.

valy 4 years ago - July 10, 2013 07:34

Re: Mini quiche with spinach

Super good. They have become permanent in our menu - at least once a week. I also made them with bacon or bacon and they are great.
Thanks for the recipes!

olga 4 years ago - 2 August 2013 18:36

Re: Mini quiche with spinach

Now I noticed that I did not vote and I did them countless times.

Thank you thank you thank you.

Mirela 3 years ago - 30 January 2014 11:43

Re: Mini quiche with spinach

Hi, Ioana! From the recipes presented by you I have tried so far burnt sugar cream and mini quiche I followed exactly the steps and both came out very well I want to ask you about mini quiche: I made them in the form of muffins as it says in the recipe, but I was tempted to pour the whole composition into a cake or tart form. Do you think it would work or should the baking time be increased / decreased? I think that if I use a single larger shape it will not bake well inside.

Ioana 3 years ago - January 30, 2014 1:48 PM

Re: Mini quiche with spinach

bake if the tray is not very small. you must have a layer of composition in a large tray about 2-3 cm high to bake easily. the baking time will be slightly longer, but you can check with a toothpick to see when it is ready.
you can also bake a much thicker quiche, but you will have to use the lower temperature to make it slow, so that it has time to bake in the center.

Mirela 3 years ago - January 30, 2014 2:22 PM

Re: Mini quiche with spinach

Thanks! And congratulations for the site, I've been browsing it for a few weeks, I think it becomes my basic culinary site. Now I'm starting to get inspired for Easter

anca mihaela 3 years ago - 21 February 2014 12:09

Re: Mini quiche with spinach

Now I'm baking my mini quiche. I'm curious who will come out. I used paper forms and I think I thawed more spinach than specified in the recipe. I hope it goes well.

Elena 3 years ago - 17 April 2014 14:39

Re: Mini quiche with spinach

Can I also use freshly chopped or boiled spinach?

Ioana 3 years ago - 17 April 2014 14:41

Re: Mini quiche with spinach

Of course, you quickly sauté the spinach and as it "withers" you take it out, squeeze it well with water and chop it.

Dudu a year ago - 28 February 2016 15:45

Re: Mini quiche with spinach

Are they made with fresh spinach? And instead of parmesan you can put something else or not at all, this ingredient is not very popular in the family. Thanks for the other recipes, everything I made turned out super nice, good luck!

Sandra a year ago - 5 December 2016 09:48

Re: Mini quiche with spinach

Hmm, would it work with feta instead of spinach? I took a lot of spinach and I wouldn't throw away the rest).

Sandra a year ago - 5 December 2016 15:53

Re: Mini quiche with spinach

* instead of parmesan I wanted to write)

Camelia 10 months ago - 13 April 2017 16:28

Re: Mini quiche with spinach

To be done and redone. Easter is coming soon, so I'm on the list. I make them in the shape of a silicone rose. The visual effect is commensurate with the taste. My little girls are delighted.

Rocsana 5 months ago - 30 September 2017 18:33

Re: Mini quiche with spinach

Hi Ioana, regarding spinach, do we calculate 100gr after draining or before? Thanks! Rocsana

Mini quiches with spinach - Recipes

Biscuits with chocolate, sesame and nuts
300 g flour 70 g cornstarch 60 g cocoa 2 teaspoons grated baking powder 250 g soft butter 82% fat 3 egg yolks 150 g sugar 100 g chopped walnuts 2-3 tablespoons sesame Mix the soft butter with the sugar and egg yolks until you get a homogeneous cream. Separately, mix the flour with the cocoa, starch and baking powder, then sift through a thick sieve. Add the flour and cocoa mixture to the butter cream, nuts, sesame seeds and knead until you get a soft, compact dough, then wrap it in cling film. Refrigerate the dough for 30 minutes. After this interval, take the dough out of the cold, spread it on the worktop and cut out round shapes of biscuits. Then place them on a baking sheet and bake at 175 ° C for about 15 minutes.

Popcorn with jam
250 g flour 2 egg yolks 70 g sugar 120 g butter grated peel from 1 lemon caster sugar, sprinkled on top of jam, preferably Sift the flour. Make a hole in the middle and put the yolks, cold butter, sugar and lemon peel. Mix and knead a homogeneous dough. Then wrap it in cling film and leave it in the fridge for 30 minutes. Preheat the oven to 170 ° C. Roll out the dough and cut out flower shapes or as desired. Put baking paper in a tray, place the dough forms, sprinkle with caster sugar and leave in the oven for 10-15 minutes until nicely browned. Put a layer of jam on one biscuit, place on top of another and press lightly.

Category Archives: Mini quiche Lorraine

Currently belonging to French cuisine, Quiche is a dish that appeared in Germany (the medieval kingdom of Lorraine), the name coming from the word kuchen which in German means cake. Usually, it consists of an open pie with various filling, vague or not but most often salty (fish, spinach, seafood, broccoli, bacon, etc.). This dish later became famous in England, after World War II, then in the US in 1950. The famous Quiche Lorraine is an open pie whose filling consists of bacon and egg mixture with sour cream. Later, cheese (gruyère or emmetal) and even onions (Quiche Alsacienne) were added.

For 24 mini quiches you need:

300 g dough (bought or prepared at home from flour, butter and cold water - I put the quantities out of my eyes)

250 g gruyere or emmetal cheese

200 g diced bacon

300 ml sour cream

1-2 muffin tins but if you don't have one, you can make it into a round tart shape.

Spread the dough, cut with a glass with a larger diameter and place in the forms greased with a little butter. Place over the dough in each form the bacon hardened a little in butter and grated cheese then pour the mixture of eggs and sour cream seasoned with salt and pepper. Bake for 20-30 minutes.


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