Ingredients
For the Pie Crust
3 cups whole wheat flour (or any combo of white and wheat)
2 teaspoons sugar
1 teaspoon Kosher salt
2 sticks butter, cut into small cubes and frozen
8-10 tablespoons ice water
For the Filling
1/2 stick of butter
Pinch of red pepper flakes
4 cloves garlic, minced
1 large onion, diced
1 tablespoon honey
16 ounces chopped frozen spinach, defrosted and squeezed dry
1-16 ounce can of sliced mushrooms
6 ounces herbed feta cheese, crumbled
3 cups shredded cheddar cheese, divided
4 eggs
1 cup milk
Salt and pepper, to taste
1/2 stick of butter
Pinch of red pepper flakes
4 cloves garlic, minced
1 large onion, diced
1 tablespoon honey
16 ounces chopped frozen spinach, defrosted and squeezed dry
1-16 ounce can of sliced mushrooms
6 ounces herbed feta cheese, crumbled
3 cups shredded cheddar cheese, divided
4 eggs
1 cup milk
Salt and pepper, to taste
Instructions
1. Preheat
oven to 375°. Spray each of the cups of a mini muffin tin with cooking spray
and set aside.
2. To
prepare pie crust, pulse together flour, sugar, and salt until well-mixed. Add
in butter and pulse until butter is cut into pea-sized (and smaller) pieces.
Pulse in water, 2-3 tablespoons at a time until mixture stays together when
squeezed in your hand. Dump mixture onto a well-floured surface, form into two
discs, wrap in plastic wrap and stash in the fridge while you prepare the
filling.
3. In
a heavy-bottomed dutch oven or skillet, melt butter over medium high heat. Add
in red pepper flakes and garlic and cook until garlic is tender and fragrant,
about 2 minutes. Add in onion and cook until garlic is translucent, about 4
minutes. Reduce heat to low, add in honey and simmer onions until they turn
brown and very soft—about 15 minutes.
4. Add
the mushrooms, spinach, feta, and 1 cup of the cheddar cheese and stir until
well-mixed. Remove from heat and set aside.
5. In
a mixing bowl, whisk together the eggs, milk, salt and pepper until pale and
bubbly. Set aside.
6. Remove
one of the pie crust discs from the fridge and roll out on a well-floured
surface until about 1/8″ thick. Using a biscuit cutter or drinking glass rim,
cut out small pie crust circles. Place one circle in each of the cups of the
prepared muffin tin—pressing in to form around cup.
7. To
fill each up, put about 1 teaspoon of the spinach mixture in each of the cups,
then carefully spoon about 1 tablespoon of the egg mixture over top. Top each
mini quiche with a little bit of the remaining cheddar cheese. Repeat until all
cups are full.
8. Bake
in preheated oven for 15-20 minutes or until the pie crust is browned and the
egg is set. Repeat process with remaining crust and filling.
These look delicious and I think I have everything to make them. Can’t wait!!! Thanks for sharing a great recipe!
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