Mini quiches for everybody!

Even when I was younger, I never felt that enthusiastic about the rigmarole of Valentine’s Day.  I’m hardly alone in thinking this, regardless of being single or in a relationship.  J and I were even dismayed last year when we made the mistake of going out for dinner during the weekend, and found that the menu for the pink and red holiday had been extended to the entire weekend.  Ugh.

That said, there is much joy to be found in life’s little pleasures and small, everyday gestures of love and affection.  For me, that means cooking and spending time with family and J.  I made these mini mushroom, spinach, and proscuitto quiches for an impromptu brunch with his family yesterday.  Crustless and portion-controlled, these savory bites were full of protein, vegetables, and flavor!

Mini quiches

Mini Mushroom, Spinach, and Proscuitto Quiches (makes ~12)

  • 2 small shallots, sliced
  • 1/2 tbl butter
  • 1/2 tbl olive oil
  • 10 oz crimini mushrooms, coarsely chopped
  • 2 cups baby spinach, roughly chopped
  • kosher salt
  • freshly ground pepper
  • 6 slices proscuitto (~3 oz), coarsely chopped
  • 4 large eggs
  • 4 egg whites
  • 1/4 cup 1% milk (or skim milk)
  • 1/3 cup grated cheese (fontina or gruyere; I used white cheddar since that’s what we had)

Instructions:

  1. Preheat the oven to 375 degrees F.  Lightly coat a 12-cup nonstick muffin pan with olive oil.
  2. In a nonstick skillet, heat the butter and olive oil.  Add the mushrooms, shallot, and season to taste with salt and pepper.  Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes.  Turn off the heat and stir in the baby spinach until the spinach is just wilted, but still bright green, 2 minutes.  Set aside to cool slightly.
  3. In the same skillet over medium heat, crisp the proscuitto.  Set aside.
  4. Meanwhile, whisk the eggs, egg whites, and milk until well combined.  Season with a little salt and pepper.  Stir in the cheese.  Divide the egg mixture evenly between the muffin tins, filling them about halfway.  Top evenly with the mushroom and spinach mixture and then the crisped proscuitto.
  5. Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature.

Bisous, bisous, bisous!  Quiche, quiche, quiche!  😉

and to all, a good night!
and to all, a good night!
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