FoodLess Than 5Recipes

Quick & Delicious Mini Quiche or How to Make Friends in a New Country

Mini Mushroom & Spinach Quiche |

Mini Mushroom & Spinach Quiche

I like that people come over for coffee or a cuppa (tea) in this new country of mine. When my older kids were little, I would often host some other moms from their preschool for a playdate and coffee. I usually just bought some cookies and served some fruit and snacks for the kids. Living in Ireland has taught me that tea time or coming over for coffee is a whole different kind of social activity. As part of a group of American moms who gather once a week for coffee with our little ones, I quickly learned that meeting for coffee was a really fantastic way to meet other moms and women in a short, social way that wasn’t as involved as serving lunch or meeting for drinks or dinner. Sipping tea and eating your scone or holding a cup of coffee and tasting some cake allows for easy conversation that can segue into friendships. Unfortunately, I have a very limited baking repertoire, limited mostly to baking cupcakes and brownies from a box. I also didn’t have much time to bake or space to refrigerate delicate things. So, I needed a quick, minimal brunch/coffee type food that was easy to eat (didn’t require utensils), required few special ingredients, and was easy to make ahead while being very portable (think throw into a ziploc bag and into the bottom of the stroller or bag) and could be eaten at room temperature.

Enter the portable, toddler-friendly mini quiche. I love that it gives a bit of lunch and protein to my 3 year old and provides an alternative to the steady stream of cakes and cookies usually offered at group coffee mornings. My favorite version is a mushroom, onion, spinach quiche but my husband and kids also love a ham and cheese version. Really, just put any leftover veggies or meets into this quiche and it can make a quick morning bite or an easy brunch dish to bring to a morning coffee.

Preheat your oven to 200 degrees C. Start chopping up 1/2 an large onion into small pieces. Then thinly slice button mushrooms.


Add a little olive oil into your pan and saute the onions and mushrooms until golden.


Season with sea salt, ground pepper, and garlic powder to taste. Then add a few handfuls of washed spinach leaves and saute until just wilted. Check seasoning to make sure mixture is seasoned well. Set aside to cool.miniquiche9_sm
Meanwhile, prep cupcake pan with silicon cupcake liners. I found these at Dealz for 1.49Euro for 6 in pink or blue.miniquiche6_sm My little helper decided she wanted to put the cupcake liners into the pan. I find that it’s unnecessary to grease or spray these liners. The quiche pop right out.miniquiche7_sm
Divide the cookied veggie mixture eveningly between the 12 cups.miniquiche10_smSprinkly with a bit of your favorite cheese. I prefer a mild white cheddar cheese in these.miniquiche11_smIn a separate bowl, whisk 5-6 medium eggs and 1/2 cup of double cream or whipped cream. Season with salt if you use fillings that are not already seasoned.miniquiche12_smBake in the oven for about 15-17 minutes. Rotate half way through if necessary. Quiche will puff up and then settle when cooling. These will keep in the fridge for a few days. Enjoy with your favorite cup of tea or coffee!miniquiche13_smminiquiche14_sm

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Mai Girl

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