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Mini Spinach Mushroom Tortilla Quiches are a delightful fusion of flavors and textures, making them an ideal dish for various occasions. Whether you're hosting a brunch, preparing a snack for your family, or seeking a quick and healthy meal option, these quiches offer a unique twist on traditional quiche recipes. With their bite-sized portions and satisfying filling, they are sure to please both adults and kids alike.

Mini Spinach Mushroom Tortilla Quiches

Discover the joy of Mini Spinach Mushroom Tortilla Quiches, a delicious and nutritious option for any occasion! These bite-sized treats blend the earthy flavors of mushrooms and the vibrant taste of spinach, all tucked into a gluten-free corn tortilla base. Perfect for brunch, snacks, or quick meals, they're easy to customize with your favorite ingredients. Whip up a batch today and impress both kids and adults with this healthy delight packed with flavor and wholesome goodness!
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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 garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray or olive oil.

    Sauté Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until translucent. Then, add the diced mushrooms and cook for another 3-4 minutes, until they soften. Finally, stir in the chopped spinach and cook until wilted. Season with garlic powder, onion powder, salt, and pepper. Remove from heat and let it cool slightly.

      Prepare Tortillas: While the vegetable mixture cools, take each corn tortilla and gently press them into the muffin tin cups, forming a small bowl-like shape. Use your fingers or a small cup to fit the tortillas snugly.

        Make the Egg Mixture: In a medium bowl, whisk together the eggs, milk, and a pinch of salt and pepper until well combined. Stir in the sautéed vegetables and half of the shredded cheese.

          Fill Tortilla Cups: Carefully pour the egg and vegetable mixture into each tortilla cup, filling them about 3/4 full. Top with the remaining shredded cheese.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are golden brown.

              Cool and Serve: Once baked, let the quiches cool in the muffin tin for about 5 minutes before gently removing them. Garnish with fresh herbs if desired. Serve warm or at room temperature.

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