The quiche bites are the perfect bite-sized snack with a smooth texture and a savory and delicious flavor profile.
I know that before I went on break, I talked about egg replacements for main dishes. And then while on break I got a craving… I tried to ignore it because I didn’t want to make a recipe that required a lot of eggs, but the cravings won.
And that’s what lead me to make these mini quiche bites. I love quiche. It is such a satisfying dish that can be changed in many ways to cover a wide range of flavors. However, a whole quiche for one person can be a little overwhelming. And that’s when the idea of doing quiche bites popped into my head.
Quiches bites are nice because they are better for portion control and easier to freeze and save for later. They are also easier than normal quiche because I don’t use any crusts and taking out an element always helps simplify a recipe.
Check out the Make section of MCG for more fun recipes like desserts and savory dishes.
Ingredients
I was craving eggs, so I made these quiche bites with eggs, but I have seen tofu used as a very good substitute. Mushrooms and spinach for my quiche bites seemed like an obvious choice because that is just such a classic flavor combination. I decided to go light on the spices this time but adding in some savory spices would only enhance the flavor.
Process
Blitz and Prep!
Every ingredient must be prepped as the vegetable need to be cooked before baking. While I could have used a knife, I decided to use a food processor because it was quicker and more efficient. I find I often like using efficient methods because I’m lazy and want to put in as little work as possible!
The ingredients that I blitzed included the spinach, mushrooms, and onion. I wanted a relatively fine texture so the flavors would permeate the quiche bites but not cause a texture inconsistency. When having bites like this, having a sudden change in texture is not something I want.
Once everything is blitzed, it’s time to give the vegetables a first cook pass. I started with a small drop of oil in a saucepan and cooked the onions and mushrooms first. This step is needed to remove water. I then added in the spinach, again with the goal of removing water. After the vegetables have reaches the desired state, I let them cool to room temperature to avoid prematurely cooking the eggs.
Whisk, Whisk, Whisk
Now it’s time to put everything together! I placed the eggs, mushrooms, spinach, onions, and cheese into one large bowl and used a whisk to make a homogeneous mixture for the quiche bites. I could have used a stand mixer for this section, but I didn’t think about doing that until I was writing about it. Instead, I just used my muscle (or lack thereof). My arm getting so sore after whisking while cooking always reminds me of how out of shape I am.
With the mixture whisked together, I then prepped a cupcake tray with silicone liners. I like using silicone liners because they can be reused and instill shape a bit better than paper ones. But paper still works as well! I poured the mixture into each cup until it was about ¼ to ⅓ full. I wanted to keep these as quiche bites and not accidentally turn them into quiche muffins (which also sounds weirdly appealing).
Lastly, it was time to bake! I preheated the oven to 375 degrees Fahrenheit. Then I put the trays into the oven and cooked for about 15-20 minutes (or until the eggs were fully cooked). I only have two cupcake trays, so I had to do a few batches to consume the whole quiche mixture.
Reflections
Yup, these quiche bites are delicious. I cannot say that I am surprised since this is a quiche flavor that I naturally gravitate towards regardless of the shape the quiche ends up in. But having these bites in a smaller size was convenient, especially when needing breakfast on the go. I did end up having to pace myself because my self-restraint is very low.
One thing I want to play with next time I create this recipe is spices. I keep thinking about how these bites would be enhanced with the use of cumin or Garmin masala. Am I obsessed with those flavors? Yes. But so, what! There is nothing wrong with having a favorite flavor profile.
Lessons
Replacing the Eggs
The best replacement for eggs in this recipe is using tofu. But that does take the food processor from an optional tool to a required one. To get the tofu to mimic the egg texture, it needs to be blitzed as well. And I would go so far as to argue that it needs to be basically liquified. But it’s a great alternative if eggs aren’t readily available.
content
recipe
Savory Quiche Bites
Equipment
- 1 Food Processor
- 1 Frying Pan
- 2 Baking Sheets
Ingredients
- 16 Ounces of Spinach
- 16 Ounces of Mushrooms
- 1 Onion
- 8 Eggs
- ½ Cup Shredded Cheese gruyere is the most common for quiche
- 1 Teaspoon Salt
- ½ Cup Milk
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a food processor, blitz together onions and mushrooms until they reach a crumbly consistency (like a ground meat). Transfer to a saucepan and let cool for 3-5 minutes.
- Add spinach and cover. Cook until the spinach has most wilted – about 5-8 minutes. Remove any excess water. Let cool.
- In a large bowl, whisk together the eggs and milk until fully incorporated. Mix in shredded cheese and salt.
- Add mushroom mixture and distribute ingredients. (Make sure the mushroom mix is cool, so the eggs don’t cook prematurely).
- Line a cupcake tin with cupcake wrappers (silicone or paper). Pour the egg mixture into each cavity so that it is ⅓ filled.
- Bake for 15 minutes.
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