This Spinach Mushroom Feta Quiche is a perfect recipe to prep ahead of time. I usually make a big batch on the weekend and reheat it throughout the week to enjoy for breakfast.
On days that he went to preschool, Baby Dear and I used to have an afternoon ritual of sorts. As soon as I strapped him into his car seat and settled in to begin our drive back home, he always asked me what I’d planned for dinner. After I told him what was on the menu for that night, I then asked him what he had for lunch. His answers always made me smile – partly from knowing that my ‘lil gourmand was being well fed, and part from the way he tried to string his words together. Like the time he had lasagna, and couldn’t remember what it was called. After a few minutes of pondering, he finally blurted out. “What’s Garfield’s favourite food?”. Yes, he’s super funny like that!
The daycare he went to got the kids’ lunches catered. When I first glanced at the menu, I got a wee bit jealous and not to mention, nervous. The list included dishes like Roasted Veggie Lasagna, Butter Chicken, Pasta in Kale Pesto and Fish Piccata. Fish Piccata? Really? For 3 year olds? As much as I absolutely loved the fact that Baby Dear would be fed a variety of gourmet meals ranging in taste and texture, it also worried me if my often simple home cooked meals would have him turn his nose up at it. How silly was I! Baby Dear enjoyed the humble Grilled Cheese with Tomatoes with as much pleasure as he savoured a slow-cooked Biryani. The kid loves good food – as long as it’s tasty, he’s game!
There was this one time, Baby Dear told me he had Pie for lunch. Well, he actually said he had pie with cheese and veggies. He had told me how much he liked it and wanted me to make it for dinner some day. I had no idea what he was talking about! I had to look up a few of his past menus to figure out that what he actually ate and loved was a Quiche!
On one of my weekly grocery trips, I noticed a pack of mini tart shells in the freezer section. That’s when the idea struck – Mini quiches, with spinach, mushroom and feta. All his favourites! And what do you know… this recipe for Spinach Mushroom Feta Quiche makes an appearance on our breakfast table every other week. It’s quick, easy and taste great – ticks all the boxes in my book! What’s even better, is that it can be made the previous evening, and warmed up in the morning for breakfast. It also packs well as a school lunch.
Spinach Mushroom Feta Quiche
- 1 tbsp light cooking oil
- 1 small onion finely chopped
- 2 cups finely chopped mushroom
- 1/2 tsp dried oregano
- salt and pepper to taste
- 5 large eggs
- 2 cups finely chopped fresh spinach
- 1/4 cup crumbled feta
- 12 mini frozen tart shells, unsweetened thawed
- 2 cups shredded cheese preferably, mozzarella or cheddar
- Heat oil in a pan on medium-high heat, and saute onions and mushroom until lightly browned. Make sure that no moisture is left from the mushroom and the filing is completely dry.
- Mix in oregano and season well with salt and pepper. Set aside and let it come to room temperature.
- Preheat oven to 375 and place the mini tart shells on a lined baking sheet.
- Beat the eggs in a large bowl, and in the mushroom filling, chopped spinach and crumbled feta. Mix well to combine.
- Carefully fill each tart shell with the egg mixture and top with some shredded cheese.
- Bake in the preheated oven for 12-15 minutes, until the tart shells and eggs are completely cooked through.
This post was originally published in June 2014 and has been recently updated.
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