Spinach Quiche Muffins

joann boyer

By
@joannmboyer

You can add to, change up or remove any ingredients to your taste. I recommend trying it as is because even though I do not care for feta cheese, it is awesome in this recipe.


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Comments:

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
These yummy spinach quiches will be a hit at breakfast or brunch. The cheddar and feta cheeses are a great combination. Mixed with the spinach, the filling is delicious. You can make these in a snap to which is great if last minute guests drop by.

Note: I put a sheet pan under the muffin tins to catch any spillage. Made clean up a breeze!

Ingredients

1/2 c
butter
3 clove
garlic, chopped
1 small
onion, chopped
10 oz pkg
fresh spinich
4
eggs, beaten
4.5 oz can(s)
mushrooms, drained
4 oz pkg
feta cheese, crumbled
8 oz pkg
shredded cheddar cheese
1 c
milk
salt and pepper
1 can(s)
Pillsbury crescent dough

Directions Step-By-Step

1
Open package of crescents and roll the rolling pin over it lightly at the seems. Cut dough into 6 even squares.
2
Spray a 6 cup jumbo muffin pan with Pam and press each dough square into the bottom and sides of each muffin cup.
3
In a medium skillet, melt butter and saute garlic and onion until lightly browned.
4
When done put into a bowl and mix together with the milk, spinach, mushrooms, feta cheese, 1/2 cup cheddar cheese, eggs, salt and pepper.
5
Pour mixture into each prepared muffin tin (put any leftover mixture in fridge). Bake in preheated 375 degree oven for 15 minutes.
6
Sprinkle tops with remaining cheddar cheese and bake an additional 30 to 40 minutes until set in center. Allow to stand for 10 minutes before serving.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Eggs
Regional Style: American