Experimental Quiche

For today's dinner, I had some leftover mini portobello mushrooms and feta I bought on sale last week.  My first thought was spinach, mushroom and feta omelette, but that seemed too simple and safe.  Next thought was quiche, which I've attempted only once before.  I complicated it by experimenting with cupcake sized quiches, and using the puff pastry I already had in my freezer rather than pie crust.

I cooked the spinach, sauteed the mushrooms with garlic and green onion, and lined my cupcake pan with pastry.

 

Some recipes called for pre-cooking the crust for 5 minutes, so while that was going I made the rest of the filling. For the filling I whisked together eggs, milk, salt, pepper, the feta, and some 4 cheese blend I had in my fridge.

Here's my pre-cooked crust.  It looked a little scary, and fell down on the sides, which made me really nervous.  Then the crust with spinach/mushroom filling, then the egg mixture poured over it.  I had left over pastry, too much spinach/mushroom, and waaaaay too much egg mixture.  Planning ahead of time I could have probably made 8 of these rather than 6.

Baked them at 375 until a toothpick inserted came out clean, about 20 minutes.  They look yummy!

Oh yeah, did I mention I've been cooking in a corset this whole time?  TA DA!

Now, how the heck do I get these out?

A little salad on the side and we're good to go!

Mmm...  look at that crust!  That's the only thing I would possibly change though.  I'd coat the pan with butter rather than cooking spray like I did, and I'd bake them a tad bit longer before filling.  I'm curious how they will store and reheat.  They'd be easy to make a head then rewarm for a quick breakfast.

Next week, I may finally try squash *yuck!*  Now, to take off this corset so I can fit tons of this deliciousness in my tummy!