Happy Thursday, friends! I'm happy to report I *think* my cold is finally on the mend. Just in time for the weekend :)
Today I'm sharing a super easy & yummy recipe. I am a huge quiche lover but have never attempted to make it at home - until now.
This recipe is originally adapted from here but I changed a few things around.
*This recipe makes 6 quiche cups - just double it to make a full cupcake tray of 12
2 pieces of bread of your choice (I used wheat)
1/2 cup milk
4 oz mushrooms chopped up
1 glove of garlic minced
handful of fresh spinach
2 oz crumbled feta cheese
2 tblsp fresh grated parmesan cheese
pepper to taste
Preheat oven to 400
Spray a 6 cupcake holder tin with cooking spray. Take your bread and rip apart pieces to fit in each cup opening.
Take a little spinach and place on top of the bread (I used a few pieces in each)
In a skillet over medium-low heat, saute the mushrooms and garlic in 1 tblsp of olive oil. Once the mushrooms turn brown, spoon some of the mixture over the spinach. Add some feta on top of that.
In a small bowl, whisk together the eggs, milk, parmesan cheese and pepper. Pour over each cup (I filled up to the top)
Bake at 400 for 25 minutes and enjoy!!
I kept these in an airtight container in my fridge for only a couple of days because they were too good to not eat. (I swear I could have eaten all 6 in one sitting) I'm sure they would stay for at least a few days.
*linking up with Annie