Don't worry, I made loads of mini-ones in a muffin pan. Plenty for all!
Except, sadly, you lot.
As you may or may not recall or even know, we here in my ramshackle apartment of love had a tea party not too long ago! It was quite delightful, complete with tea cups and hats and whiskey and so on and so forth. We dressed to impress! We were beyond lovely. Among our feasting options, I included a quiche. A spinach quiche, in fact, and no mushrooms anywhere since some guests dislike them and I am nothing if not accommodating. Sometimes.
Other times, I inform the nay-sayers to shut their mouths and let me be with my delicious whatever-whatever that has some food ingredient they dislike. Or I encourage them to try a bite. Whichever.
At any rate. Using a muffin tray, I made small quiches but then I had this ramekin and, well, look at that photo! How could I not? I admit to being nervous, as I had just experienced a great failure with my french macaroons and was determined to not fail again.
And I did not!
Super-Easy, Super-Tasty Spinach Quiche
- pie crust (either pre-made or handmade, honestly, it more depends on the time you have)
- three egg yolks
- two egg whites
- one whole egg
(NOTE. you could also just, you know, use five eggs. we just had these things about from previous cooking and didn't want to waste it and I am a big believer in an extra egg for such things, which is a trick my boy-roommate lives by)
- plenty of munster cheese, pref grated but if you, say, have no idea where the grater went? just chop chop cut chop nice and small
- rinsed spinach, which you can chop roughly. (you may also use frozen spinach, thaw it, and drain it, although honestly this is just fine.)
- onion, chopped
- garlic cloves, chopped if you like, as many as you like
- salt, pepper, cake spice (or, lacking The Spice House, you may also blend cinnamon and nutmeg, though the mix also includes cloves and such).
Cook the onion, garlic, and any other veg you'd like to include together. When largely done, chuck in the spinach and let cook down. Then cool. Whisk the eggs together until blended, mix in with the cheese and the cooled veg, season as you like - pepper, the spices, and a dash of salt.
Butter the muffin tin, the pie pan, the quiche pan, etc etc etc - just butter whichever you are using. Line with pastry. Bake for a bit first, I did about ten/fifteen mins - just getting golden! Pour the eggy mixture in the prepared pan and then bake for about twenty-five, thirty minutes at 350 degrees. Or until the top is deliciously slightly golden and it's firmed up proper.
I mean, let it cool and finish setting.
I then like to fret over it - did I cook it enough? Oh, heavens! Am I about to kill us all?
Then! I like to watch everyone love love love it.
Also, you do not have to have a tea party to enjoys this...but maybe you should think about it.