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If you're seeking a quick and delicious dish that doubles as a snack or a full-fledged meal, look no further than mini spinach mushroom tortilla quiches. These bite-sized delights are not only easy to make, but they also boast a delightful combination of flavors that caters to both health-conscious eaters and those looking for comfort food. Whether served at a brunch gathering, as a party appetizer, or as part of your weekly meal prep, these mini quiches are bound to impress with their vibrant colors and rich tastes.

Mini Spinach Mushroom Tortilla Quiches

Discover the joy of mini spinach mushroom tortilla quiches! Perfect for brunch, snacks, or meal prep, these bite-sized treats combine vibrant flavors and nutritious ingredients like spinach and mushrooms. Easy to customize, they cater to various dietary needs and are a hit at any gathering. With a crispy tortilla shell and creamy filling, these quiches are as delightful to look at as they are to eat. Whip up a batch today for a deliciously versatile addition to your menu!
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Ingredients
  

6 small flour tortillas

1 cup fresh spinach, chopped

1 cup mushrooms, diced (button or cremini)

4 large eggs

1/2 cup milk

1 cup shredded cheese (cheddar or Swiss)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Olive oil for cooking

Fresh herbs for garnish (optional, such as chives or parsley)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with a light coat of cooking spray or olive oil.

    Prepare Tortilla Cups: Using a rolling pin, flatten the flour tortillas slightly. Cut each tortilla into a circle that is slightly larger than the muffin tin cups. Press each circle into a muffin tin cup to form a tortilla shell.

      Sauté the Vegetables: In a skillet, heat about a tablespoon of olive oil over medium heat. Add the diced mushrooms and cook for 3-4 minutes until they begin to soften. Add the chopped spinach, garlic powder, onion powder, salt, and pepper. Sauté for an additional 2-3 minutes until the spinach is wilted. Remove from heat and let cool slightly.

        Prepare Egg Mixture: In a mixing bowl, whisk together the eggs and milk until well combined. Stir in half of the shredded cheese and the sautéed vegetable mixture.

          Fill Tortilla Cups: Carefully pour the egg mixture into each tortilla cup, filling each about 3/4 of the way full. Sprinkle the remaining cheese over the top of each cup.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg is set and the tops are golden brown. A toothpick inserted in the center should come out clean.

              Cool and Serve: Allow the mini quiches to cool for a few minutes before carefully removing them from the muffin tin. Garnish with fresh herbs if desired and serve warm.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 servings