A little olive oil (for cooking the mushrooms)
1 (10 oz) package fresh spinach – see note
4 eggs (if the yolks are quite small I use 5 eggs)
1 cup shredded cheese of your choice (I used Italian Blend)
1 (8 oz package) mini-bella mushrooms, chopped
1-2 Tbsp, heavy cream or half-and-half (optional)
Salt and Pepper, to taste
NOTE: That big box of spinach in the photo is 11 oz. It’s HUGE. I used about 2 c of spinach, or about 2-3 oz in this recipe, and it was perfect. If you used 10 oz it would be nothing but spinach and would definitely not hold together.
Preheat the oven to 375.
The recipe says to adjust the salt and pepper, but how do you do that with raw eggs? I should have added more, so don’t skimp!
RP Servings: 3
RATING: 3 1/2 stars as made
I just said to my husband that they’d be better with a stronger cheese, and he said, “There’s cheese in it?” So yeah, clearly they need a stronger cheese like swiss and/or a good parmesan. They’d be a 4 at that point, I think. You could change up the veggies: broccoli, asparagus, chard. Whatever you have on hand. You could also put bacon or sausage in it. This is a keeper, although I’ll tweak it to get more flavor in these cute little quiche cups.