Spinach Mushroom Feta Quiche
Servings: 12 mini quiches
Ingredients
- 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
Instructions
- 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.