Mini Quiche with Wild Mushrooms
Prep Time
Cook Time
Servings
Prep Time
Cook Time
Servings
Ingredients
- 1 x 227g Summer Fresh Spinach Dip
- 1 x 8oz
- 1 red bell pepper
- 18 mini quiche shells
- 3 tbsp extra virgin olive oil
- 1 cup mushrooms, sliced (crimini, shitake, portobello, enoki, chanterelles)
- 8 eggs
Directions
- Prepare mini quiche shells as per instructions on package.
- In a sauté pan on medium heat add olive oil, chopped red peppers and sliced mushrooms. Cook until done. Set aside to cool.
- In a bowl beat eggs together and add Summer Fresh Spinach Dip, red peppers and cold mushrooms.
- Fill mini quiche shells with mixture. Place on baking sheet and bake in oven at 350°F (180°C) for 8-10 mins. Remove from oven and serve. Warning, filling may be hot!
Instead of minis you could also make one large quiche. Serves up to 18 people as appetizers. Enjoy!
