Mushroom, Spinach and Feta Mini Quiches

These crustless mini-quiches can be made quickly for breakfast, brunch, lunch or a party – and the quiche batter gets an upgrade with the addition of a small amount of extra-fine Swans Down® Cake Flour. Customize them by adding your favorite veggies, meats or cheeses.

Prep: 10 min
Bake: 20 min
Yield: 10 mini quiches
Ingredients
  • 1 cup milk
  • 2 large eggs
  • Pinch of salt and pepper
  • 1/2 cup + 1 teaspoon Swans Down® Cake Flour
  • 1 cup diced mushrooms, sautéed
  • 2 cups fresh spinach, sautéed, squeezed and chopped
  • 1/2 cup feta cheese, crumbled
Directions
  1. PREHEAT oven to 350℉; oil a muffin pan.
  2. WHISK milk, eggs, salt and pepper. Add flour and whisk until smooth. Stir in cooked mushrooms, cooked spinach and crumbled feta.
  3. FILL each cup in muffin pan 3/4 full. Bake for 20 minutes; let cool in pan.
  4. SERVE warm or at room temperature.
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