Mushroom & Spinach Quiche

A quick and delicious mini quiche recipe made in a muffin pan using crispy wonton wrappers! Perfect for brunch, meal prep, or appetizers.

Ingredients:

• 5 large cremini or white button mushrooms, chopped

• 1 tbsp unsalted butter

• 2 cups fresh spinach, chopped

• 2 tbsp unsalted butter (for sauce)

• ¾ cup all-purpose flour

• Salt & black pepper (to taste)

• 1 cup whole milk

• 12 wonton wrappers

Instructions:

1️⃣ In a skillet, melt 1 tbsp butter over medium heat. Sauté mushrooms until lightly browned.
2️⃣ Add chopped spinach and cook until wilted, about 2 minutes. Set aside.
3️⃣ In a separate saucepan, melt 2 tbsp butter over medium heat. Stir in flour, salt, and black pepper, whisking continuously for 1 minute.
4️⃣ Gradually add milk, whisking until thick and smooth (about 3-4 minutes).
5️⃣ Mix the béchamel sauce with the mushroom-spinach mixture and cook for another 5 minutes.
6️⃣ Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan.
7️⃣ Place wonton wrappers into each muffin cup, gently pressing to form a cup shape.
8️⃣ Fill each cup with the quiche mixture.
9️⃣ Bake for 10-12 minutes, or until the edges are crispy and golden.
🔟 Let cool slightly before serving. Enjoy! 😋

📌 Pro Tip: Try adding shredded cheese like cheddar, gruyère, or feta for extra flavor!