So I have thought about all sorts of things to call these little bites of yummy, but nothing too creative, in my head I call them random leftover quiche, but I don't think that sounds too amazing as an actual name. So I thought I would turn it into a french name to give it some panache. So I now present Les restes aléatoires quiche. (If I got that wrong please tell me)I call it that because I make it with the things that I usually have in my fridge that are about to go bad. I eat a ton of spinach and mushrooms so I buy a lot, by the end of the week I always have some left that isn't salad ready, but isn't ready to be thrown away. This is my most common recipe but you can make it with anything. Another popular version is to take a half a pound of cooked bacon and use a large onion and crumble together.
Les Restes Aléatoires Quiche
2-3c. fresh spinach (finely chopped)
1c. crimini mushrooms (finely chopped)
1 med onion (white, yellow, red, whatever) (finely chopped)
2 T olive oil
1.5 c shredded cheese
1/4 t black pepper
Scant 1/4 t nutmeg
Refrigerated Pie crust (not in the pans but rolled out)
1. Ahead of time (anywhere from 48 hours to 4 hours). Preheat the olive oil to medium heat in a large skillet. Add onions, while the onions are softening I chop the mushrooms. Add the mushrooms, while they are cooking chop the spinach. Cook over low heat until the whole mixture is well wilted. Turn off the heat. Place a VERY clean dish towel in a colander, put the entire veggie mixture into the towel, let the liquid drip out, gather up the sides of the towel and squeeze out as much liquid as possible. Place into the fridge to cool. (should be between 1-1.5c total
2. Preheat oven to 375. Take the pie crust out of the package and cut into 3in circles. ( I use a cookie cutter, but a biscuit cutter, or even the top of a glass would all work) Grease a mini muffin pan. Place one circle in each mini muffin pan carefully.
3. In a medium mixing bowl hand mix the veggie mixture, eggs, cheese, and spices. Then scoop a small amount of mix into each pie crust lined muffin cup. The mixture should come to about 1/16 inch below the top of the crust. Unless you have two pans you will probably have some mix left.
4. Bake for 20 to 25 minutes. They should be puffy and golden brown. Let cool for 3-5 min them remove to cooling rack.
5. You can now re-line the muffin cups with crust and fill and bake again.
Makes appx 3 dozen mini quiche.