This recipe is adapted from a recipe I requested from one of my student’s parents my first year of teaching. She made these mini-quiches for our holiday party and they were a hit. They’re made in muffin tins and served in little individual sizes which is just different and cute:) They are packed with flavor, but made without bread, so a little more healthy than a typical pie crust quiche.
1 T. olive oil
1 bag fresh spinach, rinsed and dried
pancetta, desired amount, I like 1/4 cup
1/2 package bella mushrooms, sliced
1 yellow onion, chopped
2 cups muenster cheese, shredded from a bar of cheese
1 t. black pepper
1 t. canola oil
Preheat oven to 350 degrees and prepare muffin pan, by spraying with PAM canola spray, do not use muffins cups. In a large pan, saute onions, mushrooms and pancetta in 1 T. olive oil. Cook until tender, about 5 minutes. Add spinach and cook until wilted. Drain excess water often created by the spinach. In a large bowl, whisk eggs, salt, pepper and cheese. Add spinach mixture and stir to combine. Add 1 canola oil. Spoon quiche mixture about 1/2-3/4 full. Top with a slice of tomato. Place in oven and bake for approximately 40 minutes. Check for doneness.