Saturday, January 26, 2013

Spinach Quiche Cups

Reader Submission for the Pinstrosiversary Challenge:

This mostly went according to plan. I chose mozzarella cheese and skipped the optional heavy cream. I felt fine until it came to wilting the spinach. I am a novice cook, and was worried when my package of spinach was only 8 oz. instead of the 10 called for. Then I dumped it all in my pan and freaked out. I had a giant pile of leaves falling all over the place, including dangerously close to the flames. I grabbed half of them and dumped them on the cupcake tin, then calmed down a little when I saw how much the remaining half was shrinking. However, it didn’t shrink as much as I thought it should have. I added the wilted leaves to the rest of the ingredients, and it looked like the picture from the website (supposedly showing all 10 oz.).

 So I just left it that way and spooned it into the tin.

The result: These are fine. They turned out the way they were supposed to, despite the spinach dilemma. I will probably eat them all, but I’m not sure I’d make these again. I feel like they need something, maybe some spices… or make them with little pieces of sausage inside. Anyway, I’m considering them a win.

1 comment:

  1. I have made several variations of egg cups. The easiest way is to chop the meat/veggies and put it in the cups. Then whisk the eggs in a bowl with herbs and pour it over the veggies. My favorite is red and green peppers with cilantro.


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