When you have guests over for drinks and a small bite, nothing can be more stressing than the thought of what nibbles to make. This recipe for mini mushroom and spinach Quiche is ideal for a party or even dinner at home with family. The portabella mushrooms add a lovely meaty flavor to these Quiche.
Portabella mushrooms 8-10 large nos finely chopped
Button mushrooms 15-20 small nos finely chopped
Green garlic finely chopped (fresh garlic with the leaves included), 1/3rd of a teacup
Green Onion finely chopped (spring onion, bulb and leaves), 3/4th of a teacup
1 bunch fresh spinach 2 teacups chopped roughly
1 medium spice green chili finely chopped
Pepper powder 1 teaspoon
Salt to taste
Cornstarch or some thickening agent like wondra flour 1 & 1/2 tablespoons
20 tartlets cases or ready quiche pastry cases pre-baked
2 large eggs beaten well
125 gms grated Parmesan cheese
Olive oil 2 tablespoons
1 knob of butter
Add oil to a skillet. Let it heat but not burn. Add a knob of butter to it. Now add the garlic and let it saute till golden. Add the green onions and chilli. Saute till the onions turn translucent. Now add your mushrooms and saute for another minute or so. Add the spinach and pepper. Saute well. The mixture will now leave water.
Let most of the liquid dry. When only 1/4 of the liquid is left take some of the liquid aside and mix wondra or cornstarch well with it, making sure there are no lumps. Add this to the mixture and stir till it all comes together and thickens. Turn off the gas and let the mixture cool. Season with salt to taste.
Pre-heat the oven to 140 degrees. Take a baking tray and line it with tin foil. Now place the empty tart shells on the tray and spoon in some mushroom and spinach mixture till the tartlet is 2/3rds full.
In a bowl add the parmesan cheese to the beaten egg. Mix well. Fill the top of the tarlets to the top with this mixture. Now bake in the oven till the egg and cheese mix cooks and forms a crust. This should take 10-15 minutes. The tarlets will brown too a little.
Remove from oven and serve hot.
You may add 2 tablespoons of chopped smoked bacon to the mushroom mix, but be sure to add less salt , as bacon tends to be a little salty.