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Mini Spinach Mushroom Tortilla Quiches are the perfect combination of convenience and flavor, making them a standout choice for anyone looking to whip up a delightful snack or appetizer. These bite-sized treats showcase a medley of fresh vegetables and protein-rich eggs, creating a deliciously nutritious option that caters to various occasions. Whether you're hosting a brunch gathering, preparing a quick weeknight meal, or simply seeking a satisfying snack, these quiches offer versatility without compromising on taste.

Mini Spinach Mushroom Tortilla Quiches

Discover the delicious world of Mini Spinach Mushroom Tortilla Quiches! These bite-sized delights are packed with nutritious ingredients like fresh spinach, savory mushrooms, and protein-rich eggs, making them perfect for brunch, snacks, or quick weeknight meals. Their customizable nature allows for endless variations to suit any dietary preference. Easy to make ahead and reheat, these quiches are versatile and flavorful, ensuring everyone will love this healthy treat!
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Ingredients
  

6 small corn tortillas

1 cup fresh spinach, chopped

1 cup mushrooms, diced

1/2 cup onion, finely chopped

4 large eggs

1/2 cup shredded cheese (cheddar or a cheese blend)

1/4 cup milk

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Olive oil for sautéing

Fresh herbs (like parsley or cilantro) for optional garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Grease a muffin tin generously with cooking spray or a drizzle of olive oil to ensure easy removal of the quiches later.

    Sauté Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes, stirring occasionally, until they become translucent. Next, introduce the diced mushrooms to the pan and cook for an additional 3-4 minutes, allowing them to soften. Finally, add the chopped spinach, cooking until just wilted, about 1-2 minutes. Season the vegetable mixture with garlic powder, onion powder, salt, and pepper, then remove from heat and allow it to cool slightly.

      Prepare Tortillas: As the sautéed vegetables are cooling, take each corn tortilla and gently press them into the muffin tin cups, shaping them into little bowl-like forms. You can use your fingers or a small cup to mold them snugly into the tin.

        Make the Egg Mixture: In a medium mixing bowl, whisk together the eggs and milk until well combined, adding a pinch of salt and pepper for flavor. Gently fold the sautéed vegetable mixture and half of the shredded cheese into the egg mixture until evenly distributed.

          Fill Tortilla Cups: Carefully pour the egg and vegetable blend into each tortilla cup, filling them approximately 3/4 full. Sprinkle the remaining shredded cheese on top of each quiche for a cheesy finish.

            Bake: Place the muffin tin in your preheated oven and bake for 20-25 minutes. You'll know they're ready when the egg is set and the tops are golden brown and inviting.

              Cool and Serve: Once your quiches are baked to perfection, allow them to cool in the muffin tin for about 5 minutes. This will help them firm up slightly and make removal easier. Gently remove the quiches from the tin, and garnish with fresh herbs if desired for an added touch of flavor and color. Serve them warm or at room temperature, perfect as a snack or appetizer.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 mini quiches