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Home » Easy

Mushroom Spinach Quiche Cups

Published: Jun 3, 2013 by Felicia Lim · This post may contain affiliate links

It gets dark too early around here these days.

When I leave the office at 6.30pm nowadays, I’m greeted by a sky so dark and intense it feels like night has already fallen. With the earlier sunsets also come chillier, colder temperatures, announcing the inevitable arrival of winter, which will sweep in majestically and mercilessly in about three weeks.

In this part of the world, deep in the Southern hemisphere, everyday gets shorter by a minute, and the sun creeps away earlier than we would like. While our friends in the Northern hemisphere are celebrating spring and the upcoming summer holidays, it’s quite the opposite for us. And in Argentina, where the tango was born, these darker months seem like a never-ending chorus of a sad and melancholic tango song.

It’s easy to understand why there are more cases of depression in winter; the lack of sunshine and impossibly low temperatures are hardly encouragement for the soul.

But as I’ve learnt in painting over the last couple of years, it’s extremely crucial to create contrasts in colors and shades, alternating between bright and dark, pale and intense, going from one extreme end of the color scale to the other.

cornbread in a cast iron skillet
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Mushroom Spinach Quiche Cups

And because I know how lessons from different facets of life can be applied in almost all other facets, I’ve decided to brighten up these dark soon-to-be-winter days with warmth and brighter colors, all of which can be created in the kitchen.

Mushroom Spinach Quiche Cups11

I’d chanced upon this recipe for quiche cups from Manila Spoon a while ago while surfing food blogs, and because it seemed easy enough and healthy too, I’d bookmarked it for sometime in the future, not knowing that it would eventually come in handy in these wintry days.

Mushroom Spinach Quiche Cups6

This is a simple snack made from sauteed button mushrooms, cooked fresh green spinach, shredded cheese, eggs, and a little bit of cream.

Mushroom Spinach Quiche Cups

Isn’t the spinach just so beautiful?
Mushroom Spinach Quiche Cups0

Mixing the ingredients together, you then form the mixture to be baked.

IMG_6946IMG_6953

The mixture is then poured into a muffin mold, then baked for 20 to 25 minutes in moderate heat, resulting in cute little yellow quiche cups, these snacks make such delightful eating.

Mushroom Spinach Quiche Cups4

I loved the contrasts in colors – dark, caramelized brown and an intense forest green against a bright sunshine yellow.

Mushroom Spinach Quiche Cups10

It filled my kitchen with golden sunshine and my stomach with a warm, delightfully healthy meal.

Mushroom Spinach Quiche Cups7

It also transported me back to summer, to nature and to warmer times..

Mushroom Spinach Quiche Cups12

I’ll assure you once again, this is definitely a snack you’ll want to try..

Mushroom Spinach Quiche Cups9

MUSHROOM SPINACH QUICHE CUPS (Makes 12)
Adapted from Manila Spoon’s Spinach Quiche Cups recipe

Ingredients:

1) 2-3 tablespoons of olive oil (for cooking the mushrooms)
2) 300g of fresh spinach
3) 4 eggs (or 5 if they yolks are small)
4) 1 cup of shredded cheese (I used a mix of mozarella & cheddar, but you can use whichever you fancy)
5) 200g of fresh button mushrooms (sliced thinly)
6) 1-2 tablespoons of whipping cream
7) Salt & pepper to taste
8) 3/4 cup of water

Steps:

1) Slice the mushrooms thinly, and remove the spinach leaves from the stems, washing them thoroughly
2) Heat up a little olive oil in a frying pan/skillet, and saute the mushrooms in the pan on low-medium heat until brown and cooked (around 5-6 minutes), then remove the mushrooms from pan
3) In the same pan, add in the spinach leaves and 3/4 cup of water, and cook until leaves are wilted (about 3-4 minutes), then drain the water from the spinach
4) Pre-heat oven till 190 deg cel (or 375 deg farenheit)
5) Mix sauteed mushrooms, cooked spinach leaves, shredded cheese, eggs, whipping cream, salt & pepper in a bowl until the ingredients are homogenously distributed
6) In a greased muffin mould (I used a silicon mould for 12 muffins), pour filling until it just reaches the top of each mould
7) Bake in oven for 20 -25 minutes or until a toothpick inserted in comes out clean
Fresh mushrooms, spinach, eggs, cheese:
Mushroom Spinach Quiche Cups1

Heat up a little olive oil in a frying pan/skillet, and saute the mushrooms in the pan on low-medium heat:
IMG_6930

Until mushrooms are brown and cooked (around 5-6 minutes), then remove the mushrooms from pan:
IMG_6931

In the same pan, add in the spinach leaves and 3/4 cup of water:
IMG_6935

Cook until spinach leaves are wilted (about 3-4 minutes), then drain the water from the spinach:
IMG_6937

Mix sauteed mushrooms, cooked spinach leaves, shredded cheese, eggs, whipping cream, salt & pepper in a bowl:
IMG_6947

Until the ingredients are homogenously distributed:
IMG_6952

In a greased muffin mould (I used a silicon mould for 12 muffins), pour filling until it just reaches the top of each mould:
Mushroom Spinach Quiche Cups3

Bake in oven for 20 – 25 minutes or until a toothpick inserted in comes out clean:
Mushroom Spinach Quiche Cups6

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« Caramelized Onion Quiche
Mediterranean Meat Sauce Pasta + Recalling my beloved Italy »

About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. msdulce says

    June 07, 2013 at 12:30 pm

    These look scrumptious (I love love love quiche), and I just so happen to have all the ingredients! Looks like this’ll be dinner tonight, so thank you! 🙂 I see why they’d bring a bit of sunshine to a cold day.

    Reply
    • rosewithoutthorns says

      June 07, 2013 at 12:40 pm

      yes!! please make them! I found this recipe on a blog called http://www.manilaspoon.com and she has amazing recipes so go check them out! Hope you enjoy these quiches for your dinner tonight!

      Reply
  2. Min (@mjandhungryman) says

    June 04, 2013 at 9:18 am

    Hi Felicia. It’s so weird to imagine month of June being anything but warm no hot and bright! I can totally relate to becoming depressed during the winter months. I tend to go in hibernation mode. This recipe looks awesome! I love using my muffin pan to make savory dishes. Hope you have a wonderful day, my dear friend!

    Reply
    • rosewithoutthorns says

      June 04, 2013 at 11:13 am

      Hello Min!! Yeah so weird that we’re more or less in the same time zone but have the opposite seasons! Enjoy ur bright June summer days! Btw, let me know when ur new site is up!!! Big hug!

      Reply
  3. rbjello says

    June 03, 2013 at 11:57 pm

    I’ve made something similar to these too! They’re so convenient for breakfast. Sometimes I line the bottom with Canadian bacon. I don’t know how easy that is to get in Argentina though.

    Reply
    • rosewithoutthorns says

      June 04, 2013 at 11:12 am

      Hello! Hmm is Canadian bacon similar to normal bacon? We have normal bacon here. Thanks for the suggestion will keep it in mind!

      Reply
      • rbjello says

        June 04, 2013 at 10:11 pm

        It’s a little more like thicker ham that is in a small circle that kind of fits the bottom of a muffin tin perfectly. However, I could totally see you using bacon to sort of wrap around in a circle in the muffin tin and then fill it with the egg filling. That could also be delicious.

        Reply
        • rosewithoutthorns says

          June 05, 2013 at 12:07 am

          I like the idea of creating a circle with the bacon! Thanks for the idea!

          Reply
  4. Jess @ On Sugar Mountain says

    June 03, 2013 at 8:41 pm

    I am loving all the quiches Felicia!! For breakfast, for dinner, these are adorable and delicious! and the spinach makes them healthy AND scrumptious. 😀

    Reply
    • rosewithoutthorns says

      June 04, 2013 at 11:10 am

      Hello Jess! Yes quiches make such great and easy snacks! Try this one!! If u don’t like mushrooms u can always swap them for some other veg!! Have a good day!

      Reply

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I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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