Morel and Spinach Mini Quiche Recipe
Photo: Andrea Bricco
Morel and Spinach Mini Quiches
Makes 24 mini quiches
1 cup morels, chopped
1 tablespoon plus 1 teaspoon olive oil, divided
1 clove garlic, minced
1⁄2 cup shallots, sliced
One 5-ounce package fresh baby spinach, torn into small pieces
4 eggs
1⁄2 cup ricotta
1⁄4 cup Parmesan, grated
1⁄4 cup cream
1⁄2 teaspoon dried thyme
1⁄2 teaspoon salt
1⁄2 teaspoon cracked pepper
1⁄2 package or 10x10-inch sheet puff pastry dough, thawed
Clean morels by swishing in a bowl of cool water, allowing dirt to settle at the bottom. Place on kitchen towels and pat dry.
In a large pan, heat 1 tablespoon olive oil over medium heat. Add morels, garlic and shallots, cooking until golden and fragrant. Reduce heat to medium-low and drizzle morels with remaining teaspoon of olive oil.
Add spinach by large handfuls, tossing with morels, shallots, and garlic. Stir constantly and cook until spinach has wilted and turned a dark green. Remove from heat and let cool.
In a bowl, beat eggs together. Stir in ricotta, Parmesan, cream, thyme, salt, and pepper until well blended. Add spinach mixture.
Coat a mini muffin pan with non-stick cooking spray.
Lay pastry dough flat, divide into 24 squares. Place dough squares into mini muffin tins, tamping down to allow for egg mixture to pour in.
Fill each with mixture and bake for 12–15 minutes, or until egg is set and dough edges are golden.
Allow to cool slightly before serving.
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