Spinach-artichoke mini quiches

I basically riffed off of a Whole Foods recipe and it turned out absolutely delicious. I modified the recipe because while my mom and I love artichoke, my dad doesn’t care for it, and I think you can easily twist it further, substituting asparagus, for example, or zucchini. And I threw in a few other things that were on hand that seemed like they would add to the general deliciousness. The result was some mini quiches that were bright and crisp, and some that were more savory.

The best part? This worked as a fancy side for a dinner, with plenty of freezable leftovers, but it would also work for cooking lunches for a week, or as an easy pot-luck option. I’ve been looking for recipes that have that kind of versatility; there aren’t nearly enough of them.

1 medium onion, minced
8 oz chopped mushrooms (1 small package)
5 eggs
1/2 cup flour
2 cups part-skim shredded mozzarella (or an Italian cheese blend)
1/2 cup grated parmesan
10 oz frozen spinach (1 pack), thawed and squeezed dry
1 t oregano
1-2 T fresh dill
1 can artichoke hearts, drained and chopped

Preheat oven to 350*.

Sautee onion and mushroom together until liquid is gone, then set aside to cool.

In a large bowl, mix the eggs, flour, spinach, cheese, and herbs. Eyeball the chopped artichoke and set aside a portion of mushroom equal to about half the artichoke (the final tally of quiches will be 2/3 with artichoke, 1/3 just mushroom) and put that amount of mushroom in a small bowl. Mix the remainder of the mushroom mixture into the batter. Set aside a third of the batter in the smaller bowl with the mushrooms and stir. Add the artichoke to the big bowl and stir it into the larger portion of batter.

Spray a 12-cup muffin tin and divide the batter into the cups (4 mushroom, 8 artichoke). Bake for 30 min.

Variation: If you want more mushroom than artichoke, use the following proportions:

2 1/2 medium onions, minced
24 oz chopped mushrooms (3 small packages)
10 eggs
1 cup flour
4 cups part-skim shredded mozzarella (or an Italian cheese blend)
1 cup grated parmesan
20 oz frozen spinach (2 packs), thawed and squeezed dry
2 t oregano
4 T fresh dill
1 can artichoke hearts, drained and chopped

Set aside twice as much of the onion-mushroom mixture as you have artichoke. Mix the remainder into the batter. The small bowl gets the artichoke and 1/3 of the batter. The big bowl gets the rest of the mushroom mixture and 2/3 of the batter. This will yield 2 dozen: 8 artichoke and 16 mushroom.


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